Red Wine-Braised Beef Short Ribs with Rosemary

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

Tender beef short ribs slow-braised in rich red wine and aromatic rosemary for a deeply savory dinner. This French-inspired beef recipe, ready in about 215 minutes, pairs beef short ribs, dry red wine, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 195 min Serves 6 French cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs generously with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the short ribs on all sides, about 3 minutes per side, until deeply browned. Remove ribs and set aside.
  3. Step 3: Add 1 medium diced onion, 1 cup diced carrots, and 4 minced garlic cloves to the pot. Sauté over medium heat for 5 minutes until vegetables are softened and fragrant.
  4. Step 4: Pour in 2 cups dry red wine and bring to a simmer, scraping the browned bits off the bottom. Let reduce by half, about 10 minutes.
  5. Step 5: Add 2 cups beef broth and 3 sprigs fresh rosemary, then return the seared short ribs to the pot, partially submerged in liquid.
  6. Step 6: Cover the pot with a lid and transfer to the oven. Braise for 3 hours, turning the ribs halfway through, until meat is fork-tender.
  7. Step 7: Remove short ribs and strain the braising liquid. Serve ribs with the reduced sauce spooned over.

Frequently asked questions

How long does Red Wine-Braised Beef Short Ribs with Rosemary 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 with Rosemary?

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 Rosemary?

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 Rosemary 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 Rosemary?

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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