Low-Heat Braised Short Ribs with Red Wine
Tender short ribs simmered slowly in red wine and herbs until fork-tender, served with creamy mashed potatoes for a comforting meal. This american-inspired one pot ready in about 170 minutes pairs cut into 2-inch pieces short ribs, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 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.
Ingredients
- 1.5 lbs, cut into 2-inch pieces short ribs
- 2 tbsp olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp, dried thyme
- 1 bay leaf
- 1 lb, quartered potatoes
- 2 tbsp butter
- 1/2 cup heavy cream
Instructions
- Step 1: Pat short ribs dry with paper towels and season generously with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-low heat. Sear ribs in batches until browned on all sides, about 3-4 minutes per side, then set aside.
- Step 2: Add 1 large diced onion and 3 minced garlic cloves to the pot, cooking for 5 minutes over medium-low heat until softened. Stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
- Step 3: Pour in 1 cup red wine and 1 cup beef broth, scraping up browned bits from the bottom. Add 1 tsp dried thyme, 1 bay leaf, and the seared ribs. Bring to a gentle simmer, cover, and cook on low heat for 2.5 hours until meat is tender.
- Step 4: While ribs cook, boil 1 lb quartered potatoes in salted water for 15 minutes until tender. Drain, then mash with 2 tbsp butter and 1/2 cup heavy cream until smooth.
- Step 5: Remove ribs from sauce, skim excess fat, and return to pot. Simmer uncovered for 15 minutes to thicken. Serve ribs over mashed potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Heat Braised Short Ribs with Red Wine 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 with Red Wine?
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 with Red Wine?
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 with Red Wine 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 with Red Wine?
American one pot 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.
What others are saying
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
