Normothermic Regional Perfusion Style Braised Beef Short Ribs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Slow-braised beef short ribs cooked at a steady warm temperature to preserve tenderness and depth of flavor, reflecting organ preservation techniques. This french-inspired beef ready in about 200 minutes pairs beef short ribs, olive oil, large, diced yellow 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 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.

Ingredients

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrots
• 2 diced celery stalks
• 4 minced garlic cloves
• 1 cup red wine
• 3 cups beef broth
• 2 tbsp tomato paste
• 4 sprigs fresh thyme
• 2 whole bay leaves
• 2 tsp kosher salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs generously with 2 tsp kosher salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side, until deeply caramelized. Remove and set aside.
3. Step 3: Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes until the tomato paste darkens slightly.
5. Step 5: Pour in 1 cup red wine to deglaze, scraping the browned bits from the bottom, and simmer until reduced by half, about 5 minutes.
6. Step 6: Return the short ribs to the pot and add 3 cups beef broth, 4 sprigs fresh thyme, and 2 whole bay leaves.
7. Step 7: Cover the pot tightly and transfer to the oven. Braise for 3 hours at 325°F, until the meat is fork-tender and pulls away easily.
8. Step 8: Remove ribs and strain the sauce, then reduce the sauce on stovetop over medium heat to thicken and concentrate flavors, reminiscent of maintaining optimal conditions during organ perfusion.