Red Wine-Braised Beef Short Ribs with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef short ribs slow-braised in robust red wine with aromatic garlic and rosemary, perfect for a comforting dinner. This French-inspired beef recipe, ready in about 220 minutes, pairs beef short ribs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 25 min Cook: 195 min Serves 6 French cuisine 520 cal/serving

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Ingredients

3 lbs beef short ribs
3 tbsp olive oil
1 large, chopped yellow onion
2 medium, chopped carrots
2, chopped celery stalks
6, smashed garlic cloves
2 cups dry red wine
2 cups beef broth
2 sprigs fresh rosemary
2 tbsp tomato paste
2 tsp salt
1 tsp black pepper

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

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Instructions

Step 1: Preheat oven to 325°F. Pat dry 3 lbs beef short ribs and season all sides with 2 tsp salt and 1 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the short ribs for 3-4 minutes on each side until deeply browned; transfer to a plate.
Step 3: In the same pot, add 1 large chopped yellow onion, 2 chopped carrots, and 2 chopped celery stalks; sauté for 6-7 minutes until softened and fragrant.
Step 4: Stir in 6 smashed garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until the paste darkens slightly.
Step 5: Pour in 2 cups dry red wine and scrape up browned bits from the bottom; simmer for 5 minutes until wine reduces by about one-third.
Step 6: Add 2 cups beef broth and 2 sprigs fresh rosemary, then return the short ribs to the pot, submerging partially in liquid.
Step 7: Cover the pot tightly and braise in the oven for 3 hours until meat is fork-tender and falling off the bone.