Red Wine-Braised Beef Short Ribs with Garlic and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs slowly braised in red wine and aromatics create a rich and hearty dish perfect for cozy dinners. 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.

Prep: 20 min Cook: 180 min Serves 6 French cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 lbs beef short ribs with 1 1/2 tsp salt and 1 tsp black pepper, then brown in batches for 4-5 minutes per side until deeply caramelized. Remove and set aside.
  2. Step 2: Add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Cook over medium heat for 7-8 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 1 minute until the tomato paste darkens slightly.
  4. Step 4: Pour in 2 cups dry red wine, scraping the bottom of the pot to loosen browned bits. Simmer for 5 minutes to reduce slightly.
  5. Step 5: Return the short ribs to the pot, add 2 cups beef broth and 4 fresh thyme sprigs. Cover tightly and transfer to the oven. Braise for 2 1/2 to 3 hours until the meat is fork-tender.
  6. Step 6: Remove ribs and keep warm. Strain the sauce, skim fat, and reduce over medium heat on the stovetop for 5-7 minutes until thickened. Serve ribs with the sauce spooned over.

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Frequently asked questions

How long does Red Wine-Braised Beef Short Ribs with Garlic and Thyme take to make?

Total time is about 200 minutes (20 min prep + 180 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 with Garlic and Thyme?

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 with Garlic and Thyme?

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 with Garlic and Thyme 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 with Garlic and Thyme?

French 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.

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