Quick Red Wine-Braised Short Ribs with Maple Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender short ribs braised in a rich red wine sauce with a hint of maple sweetness, perfect for weeknight elegance. This american-inspired beef ready in about 170 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 620 calories and feeds 4, 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

• 2 lbs beef short ribs
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, chopped carrot
• 2 stalks, chopped celery
• 4 cloves, minced garlic
• 1 cup dry red wine
• 1 cup beef stock
• 2 tbsp maple syrup
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 2 lbs beef short ribs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear ribs in batches for 4 minutes per side until deeply browned, transferring to a plate.
2. Step 2: Add 1 large diced yellow onion, 2 chopped medium carrots, and 2 chopped celery stalks to the pot, cooking for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Deglaze the pot with 1 cup dry red wine, scraping up browned bits, and simmer for 3 minutes until reduced by half. Add 1 cup beef stock and 2 tbsp maple syrup, then return ribs and any accumulated juices to the pot.
4. Step 4: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 2 hours until ribs are fork-tender, then remove ribs and strain cooking liquid into a bowl.
5. Step 5: Whisk 2 tbsp all-purpose flour into the strained liquid, bring to a simmer, and cook for 3 minutes until thickened. Stir in 1 tsp fresh thyme, then return ribs to the sauce and simmer for 5 minutes to coat evenly.