Red Wine-Braised Short Ribs with Rosemary and Garlic
Tender short ribs slowly braised in rich red wine with fragrant rosemary and garlic, creating a deeply savory and comforting dish. This french-inspired beef ready in about 200 minutes pairs beef short ribs, olive oil, medium, diced carrots 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.
Ingredients
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 2 medium, diced carrots
- 1 large, diced onion
- 4, minced garlic cloves
- 3 fresh rosemary sprigs
- 2 cups dry red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup flour
Instructions
- Step 1: Preheat oven to 325°F. Pat 3 lbs beef short ribs dry and season with 1 tsp salt and 1/2 tsp black pepper. Lightly dust ribs with 1/4 cup flour.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown ribs on all sides, about 4 minutes per side, until deep golden. Remove ribs and set aside.
- Step 3: Add 2 diced carrots and 1 large diced onion to the pot, sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize.
- Step 5: Pour in 2 cups dry red wine to deglaze the pot, scraping up browned bits, and simmer for 5 minutes until reduced by half.
- Step 6: Add 2 cups beef broth and 3 sprigs fresh rosemary, return ribs to the pot, submerging partially in liquid.
- Step 7: Cover and transfer to the oven, braising for 2.5 to 3 hours until ribs are fork-tender.
- Step 8: Remove ribs and rosemary. Skim fat from sauce and reduce on stovetop over medium heat for 10 minutes until thickened, then serve ribs with sauce spooned over.
Frequently asked questions
How long does Red Wine-Braised Short Ribs with Rosemary and Garlic 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 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 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 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 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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