Low-Temperature Braised Beef Short Ribs with Red Wine

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

Beef short ribs slowly braised at low temperature in red wine and aromatics until tender and richly flavored. This french-inspired beef ready in about 215 minutes pairs bone-in beef short ribs, olive oil, large, diced 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove the ribs and strain the sauce if desired. Serve ribs with spoonfuls of the rich braising liquid.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 215 minutes (20 min prep + 195 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-Temperature Braised Beef 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 bone-in beef short ribs from drying out.

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

French 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.

Related recipes