Red Wine-Braised Beef Short Ribs
Tender beef short ribs slow-braised in rich Italian red wine and aromatic vegetables for deep, comforting flavor. This italian-inspired beef ready in about 215 minutes pairs beef short ribs, dry Italian red wine, large, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 cups dry Italian red wine
- 1 large, diced carrot
- 1, diced celery stalk
- 1 medium, chopped yellow onion
- 4, minced garlic cloves
- 2 tbsp tomato paste
- 2 cups beef broth
- 3 tbsp olive oil
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs evenly with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides, about 4 minutes per side, until deeply browned. Remove and set aside.
- Step 3: In the same pot, add 1 diced large carrot, 1 diced celery stalk, and 1 chopped medium yellow onion. Sauté for 6 minutes until softened and fragrant.
- Step 4: Add 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until the tomato paste darkens slightly.
- Step 5: Pour in 2 cups dry Italian red wine, scraping the bottom of the pot to loosen browned bits. Simmer for 5 minutes to reduce slightly.
- Step 6: Return the short ribs to the pot and add 2 cups beef broth, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme.
- Step 7: Cover the pot with a lid and place in the oven. Braise for 3 hours until the meat is tender and falling off the bone.
- Step 8: Remove rosemary and thyme sprigs before serving. Spoon some braising liquid over the ribs for extra richness.
Frequently asked questions
How long does Red Wine-Braised Beef Short Ribs take to make?
Total time is about 215 minutes (20 min prep + 195 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 Red Wine-Braised Beef Short Ribs?
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 Red Wine-Braised Beef Short Ribs?
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 Red Wine-Braised Beef Short Ribs 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 Red Wine-Braised Beef Short Ribs?
Italian 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.
