Low-Heat Braised Beef Short Ribs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone beef short ribs simmered for hours on low heat until tender, with a rich, savory sauce. This american-inspired beef ready in about 260 minutes pairs beef short ribs, low-sodium beef broth, dry red wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 240 min Serves 4 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 lbs beef short ribs (about 1.5 inches thick) dry with paper towels, then season with 1/4 tsp black pepper.
  2. Step 2: Heat 1/4 cup olive oil in a large Dutch oven over medium heat. Add short ribs and sear 3-4 minutes per side until golden brown.
  3. Step 3: Add 1 finely chopped onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves to the pot; cook 5 minutes until softened.
  4. Step 4: Stir in 2 tbsp tomato paste and cook 1 minute until darkened.
  5. Step 5: Add 1 cup low-sodium beef broth, 1/2 cup dry red wine, 1 tbsp dried thyme, and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low.
  6. Step 6: Simmer gently for 3-4 hours, stirring occasionally, until meat is tender and falls off the bone.
  7. Step 7: Remove ribs, strain sauce, discard vegetables and bay leaves, and skim excess fat if desired before serving.

Frequently asked questions

How long does Low-Heat Braised Beef Short Ribs take to make?

Total time is about 260 minutes (20 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Heat Braised Beef Short Ribs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.

Can I substitute ingredients in Low-Heat Braised Beef Short Ribs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Heat Braised Beef Short Ribs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Low-Heat Braised Beef Short Ribs?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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