Low-Temperature Braised Beef Short Ribs in Red Wine Sauce

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

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 ready in about 270 minutes blends pounds 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.

Prep: 30 min Cook: 240 min Serves 6 French cuisine 650 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Low-Temperature Braised Beef Short Ribs in Red Wine Sauce take to make?

Total time is about 270 minutes (30 min prep + 240 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Low-Temperature Braised Beef Short Ribs in Red Wine Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Low-Temperature Braised Beef Short Ribs in Red Wine Sauce?

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-Temperature Braised Beef Short Ribs in Red Wine Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Temperature Braised Beef Short Ribs in Red Wine Sauce?

French low carb 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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