Serious Slow-Braised Beef Short Ribs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Fall-off-the-bone tender ribs simmered for hours in a rich tomato-wine base, embodying the weighty care that defines true comfort food. This american-inspired beef ready in about 320 minutes pairs beef short ribs, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, 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

• 2 lbs beef short ribs
• 3 tbsp olive oil
• 1 large onion
• 1 medium carrot
• 2 stalks celery
• 4 cloves garlic
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 1 tsp thyme
• 2 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 2 lbs short ribs dry with paper towels, season with 1 tsp salt and 1/2 tsp black pepper, then heat 3 tbsp olive oil in a Dutch oven over medium-high heat until shimmering.
2. Step 2: Sear ribs in batches for 4 minutes per side until deeply browned, transferring to a plate.
3. Step 3: Add 1 large diced onion, 1 medium diced carrot, and 2 diced celery stalks to the pot, sautéing for 5 minutes until softened and golden around the edges.