Red Wine-Braised Beef Short Ribs with Rosemary and Garlic
Tender beef short ribs slowly braised in robust red wine with fragrant rosemary and garlic for a deeply savory main course. This french-inspired beef ready in about 220 minutes pairs beef short ribs, red wine, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 red wine
- 2 cups beef broth
- 3 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, smashed
- 3 fresh rosemary sprigs
- 2 tbsp tomato paste
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs all over 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 ribs in batches for 3-4 minutes per side until deeply browned. Remove ribs and set aside.
- Step 3: Add 1 chopped medium yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5 minutes until softened.
- Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant.
- Step 5: Pour in 2 cups red wine and 2 cups beef broth, scraping up browned bits from the bottom.
- Step 6: Return short ribs to the pot, add 5 smashed garlic cloves and 3 fresh rosemary sprigs. Bring to a simmer.
- Step 7: Cover pot and transfer to oven. Braise for 3 hours, until ribs are fork-tender and sauce has thickened.
- Step 8: Remove ribs and strain sauce if desired. Serve ribs topped with the rich red wine sauce.
Frequently asked questions
How long does Red Wine-Braised Beef Short Ribs with Rosemary and Garlic take to make?
Total time is about 220 minutes (30 min prep + 190 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 and Garlic?
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 and Garlic?
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 and Garlic 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 and Garlic?
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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