Red Wine-Braised Short Ribs with Carrots and Rosemary

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

Tender short ribs slow-cooked in rich red wine with aromatic rosemary and sweet carrots for deep, hearty flavor. This french-inspired beef ready in about 200 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 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: 180 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 evenly with 1 tbsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown short ribs in batches, about 3-4 minutes per side, until deeply caramelized. Remove and set aside.
  3. Step 3: Add 1 cup diced yellow onion and 2 cups chopped carrots to the pot and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
  5. Step 5: Pour in 2 cups dry red wine and deglaze the pot, scraping up browned bits. Simmer for 5 minutes to reduce slightly.
  6. Step 6: Add back the short ribs, 2 cups beef broth, 3 fresh rosemary sprigs, and 2 bay leaves. Bring to a simmer, cover with a tight lid, and transfer to the oven.
  7. Step 7: Braise for 2.5 to 3 hours until the meat is fork-tender and falling off the bone.
  8. Step 8: Remove rosemary and bay leaves before serving. Spoon the luscious sauce and vegetables over the ribs.

Frequently asked questions

How long does Red Wine-Braised Short Ribs with Carrots and Rosemary 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 Short Ribs with Carrots and 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 Short Ribs with Carrots and 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 Short Ribs with Carrots and 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 Short Ribs with Carrots and 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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