Low-Temperature Braised Beef Short Ribs with Red Wine

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Beef short ribs slowly braised at low temperature in red wine and aromatics until tender and richly flavored. This French-inspired beef recipe, ready in about 215 minutes, pairs beef short ribs, olive oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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: 195 min Serves 6 French cuisine 520 cal/serving

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Ingredients

3 lbs, bone-in beef short ribs
2 tbsp olive oil
1 large, diced carrot
1, diced celery stalk
1 medium, diced yellow onion
3 cloves, minced garlic cloves
2 cups dry red wine
2 cups beef broth
2 tbsp tomato paste
3 sprigs fresh thyme
1 bay leaf
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 275°F. Heat 2 tbsp olive oil in a large heavy-bottomed Dutch oven over medium heat. Season 3 lbs bone-in beef short ribs with 1 tsp salt and 1/2 tsp black pepper, then sear the ribs in batches for 3-4 minutes per side until deeply browned. Remove and set aside.
Step 2: Add 1 diced large carrot, 1 diced celery stalk, and 1 diced medium yellow onion to the pot, sautéing for 6-7 minutes until softened and fragrant. Add 3 minced garlic cloves and cook for 1 minute more.
Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize. Pour in 2 cups dry red wine to deglaze the pot, scraping up browned bits, and simmer for 5 minutes until reduced slightly.
Step 4: Return the short ribs to the pot. Add 2 cups beef broth, 3 sprigs fresh thyme, and 1 bay leaf. Cover tightly and transfer to the oven. Braise for 3 hours at 275°F until the meat is fork-tender.
Step 5: Remove the ribs and strain the sauce if desired. Serve ribs with spoonfuls of the rich braising liquid.