Low-Temperature Braised Beef Short Ribs in Red Wine Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Slow-braised beef short ribs cooked at low heat until meltingly tender, served in a rich red wine and aromatics sauce. This French-inspired low-carb recipe, ready in about 270 minutes, blends beef short ribs, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 4 pounds beef short ribs
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 3 cups beef broth
• 3 fresh thyme sprigs
• 2 bay leaves
• 1/4 cup all-purpose flour

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Instructions

1. Step 1: Preheat oven to 275°F. Season 4 pounds beef short ribs with 2 tsp salt and 1 tsp black pepper, then lightly dredge each in 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear short ribs for 3-4 minutes per side until deep brown and crusty. Transfer ribs to a plate.
3. Step 3: Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-8 minutes until vegetables soften and edges brown.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
5. Step 5: Pour in 2 cups dry red wine, scraping the bottom to deglaze. Simmer for 5 minutes until wine reduces slightly.
6. Step 6: Return ribs to pot and add 3 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer.
7. Step 7: Cover pot tightly and transfer to the oven. Braise for 3 1/2 to 4 hours until ribs are fork-tender.
8. Step 8: Remove ribs and strain sauce if desired. Serve ribs with sauce spooned over.