Serious Red Wine-Braised Short Ribs with Carrot Purée

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Fall-off-the-bone beef short ribs braised in a deeply aromatic red wine reduction, paired with a velvety carrot purée that elevates the dish to a moment of culinary seriousness. This french-inspired slow cooker ready in about 180 minutes pairs all-purpose flour, olive oil, large, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 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, cut into 2-inch portions beef short ribs
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large, finely diced onion
• 2 medium, finely diced carrot
• 2 stalks, finely diced celery
• 3 cloves, minced garlic
• 2 cups red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 4 sprigs fresh thyme
• 1.5 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 lb, peeled and chopped carrots
• 2 tbsp unsalted butter
• 1/4 cup heavy cream

Instructions

1. Step 1: Pat short ribs dry and season generously with 1.5 tsp sea salt and 1 tsp black pepper. Dredge each portion in 2 tbsp all-purpose flour, shaking off excess.
2. Step 2: Heat 2 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. Transfer to a plate and set aside.
3. Step 3: Add diced onion, carrot, and celery to the pot. Cook for 5 minutes until softened. Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
4. Step 4: Pour in 2 cups red wine, scraping up browned bits. Add 2 cups beef broth, 4 thyme sprigs, and the seared ribs. Bring to a simmer, then cover and reduce heat to low. Braise for 2.5 hours until meat is fork-tender.
5. Step 5: While ribs braise, boil chopped carrots in 1 cup water for 15 minutes until very tender. Drain, then blend with 2 tbsp butter and 1/4 cup heavy cream until completely smooth. Season with salt to taste.