Low-Temperature Braised Beef Short Ribs with Red Wine Reduction

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender beef short ribs slowly braised at low temperature in red wine and aromatics, finished with a rich, glossy sauce. This French-inspired low-carb recipe, ready in about 200 minutes, pairs beef short ribs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 275°F. Season 3 lbs beef short ribs with 2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat and brown the ribs on all sides, about 3-4 minutes per side.
2. Step 2: Remove ribs and add 1 large diced onion, 1 medium diced carrot, and 1 diced celery stalk to the pot. Sauté for 5 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
4. Step 4: Pour in 2 cups dry red wine and scrape the bottom of the pot to deglaze. Reduce wine by half over medium heat, about 8 minutes.
5. Step 5: Return ribs to the pot and add 2 cups beef broth, 3 fresh thyme sprigs, and 1 bay leaf. Cover and transfer to the oven to braise for 3 hours until ribs are fork-tender.
6. Step 6: Remove ribs and strain the braising liquid, then simmer the liquid over medium heat until reduced to a thick sauce. Serve ribs drizzled with the red wine reduction.