Red Wine-Braised Beef Short Ribs with Caramelized Shallots

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender beef short ribs slow-braised in bold red wine with sweet caramelized shallots, creating a rich and comforting dish. This French-inspired beef recipe, ready in about 210 minutes, pairs beef short ribs, salt, black pepper 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, cut into 3-inch pieces beef short ribs
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 6 large, thinly sliced shallots
• 4, smashed garlic cloves
• 2 cups dry red wine red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp butter

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs with 2 tsp salt and 1 tsp black pepper evenly.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add short ribs and sear on all sides for 4-5 minutes until deeply browned. Transfer ribs to a plate.
3. Step 3: In the same pot, reduce heat to medium and add 6 thinly sliced shallots. Cook for 10 minutes, stirring occasionally, until caramelized and golden brown.
4. Step 4: Add 4 smashed garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
6. Step 6: Pour in 2 cups dry red wine and scrape the bottom of the pot to deglaze, simmer for 5 minutes to reduce slightly.
7. Step 7: Add 2 cups beef broth, 4 sprigs fresh thyme, and 2 bay leaves. Return short ribs and any juices to the pot.
8. Step 8: Cover Dutch oven and braise in preheated oven for 3 hours until beef is fork-tender and sauce is thickened.
9. Step 9: Remove ribs and strain sauce into a saucepan. Stir in 2 tbsp butter over low heat until melted and sauce is glossy.
10. Step 10: Serve short ribs topped with the rich red wine sauce and caramelized shallots.