Madrid-Style Braised Short Ribs with Red Wine and Root Vegetables

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

Hearty short ribs slow-cooked in a rich red wine sauce with carrots and potatoes—inspired by Madrid's rustic home kitchens. This spanish-inspired beef ready in about 190 minutes pairs beef short ribs, all-purpose flour, red wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.5 (12 ratings) Prep: 25 min Cook: 165 min Serves 6 Spanish cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat ribs dry, then season with flour, salt, and pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs in batches for 3-4 minutes per side until browned; set aside.
  2. Step 2: Add remaining 2 tbsp olive oil to Dutch oven. Sauté diced onion for 5 minutes until soft. Add minced garlic and tomato paste, cooking for 1 minute until fragrant.
  3. Step 3: Return ribs to pot. Add red wine, scraping pan bottom to release browned bits. Stir in beef broth, thyme, salt, and pepper. Add diced carrots and potatoes, then cover and transfer to 325°F oven for 2.5 hours until meat is tender.
  4. Step 4: Remove lid and simmer uncovered for 15 minutes to thicken sauce. Adjust seasoning if needed.

Frequently asked questions

How long does Madrid-Style Braised Short Ribs with Red Wine and Root Vegetables take to make?

Total time is about 190 minutes (25 min prep + 165 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 Madrid-Style Braised Short Ribs with Red Wine and Root Vegetables?

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 Madrid-Style Braised Short Ribs with Red Wine and Root Vegetables?

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 Madrid-Style Braised Short Ribs with Red Wine and Root Vegetables 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 Madrid-Style Braised Short Ribs with Red Wine and Root Vegetables?

Spanish 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.

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