Low-Heat Braised Short Ribs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone short ribs simmered slowly in a rich tomato-wine sauce until deeply flavorful and tender. This american-inspired beef ready in about 170 minutes pairs cut into 2-inch pieces beef short ribs, olive oil, large onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 3.6 (14 ratings) Prep: 20 min Cook: 150 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 2 lbs beef short ribs and sear for 3-4 minutes per side until browned. Remove and set aside.
  2. Step 2: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for 5 minutes until softened, stirring occasionally.
  3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute.
  4. Step 4: Pour in 1 cup dry red wine and 1 cup beef broth, scraping up any browned bits. Add 2 sprigs thyme, 2 sprigs rosemary, and 1 bay leaf. Return the short ribs to the pot.
  5. Step 5: Bring to a gentle simmer, then cover and reduce heat to low. Simmer for 2.5-3 hours, or until the meat is fork-tender, stirring occasionally.
  6. Step 6: Remove ribs and strain the sauce into a bowl, discarding herbs. Return sauce to pot and simmer over low heat. Whisk in 2 tbsp all-purpose flour to thicken.
  7. Step 7: Return ribs to sauce and simmer for 5 minutes. Season with salt and pepper to taste.

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Frequently asked questions

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

Total time is about 170 minutes (20 min prep + 150 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 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 olive oil from drying out.

Can I substitute ingredients in Low-Heat Braised 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 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 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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