Low-Temperature Braised Beef Short Ribs with Red Wine Reduction

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

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.

Prep: 20 min Cook: 180 min Serves 6 French cuisine 650 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 200 minutes (20 min prep + 180 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 Reduction?

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 beef short ribs from drying out.

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

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 Reduction 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 Reduction?

French low carb like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.

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