Serious Slow-Braised Short Ribs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful dish that requires patience and attention to detail, transforming tough cuts into melt-in-your-mouth perfection. This american-inspired beef ready in about 225 minutes pairs Beef short ribs, Olive oil, large, diced Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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
• 1 large, diced Onion
• 2, diced Carrots
• 2 stalks, diced Celery
• 4 cloves, minced Garlic
• 1 cup Red wine
• 2 cups Beef broth
• 2 tbsp Tomato paste
• 2 tbsp All-purpose flour
• 1 tbsp Fresh thyme
• 1 Bay leaf
• 1 1/2 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Butter

Instructions

1. Step 1: Pat 3 lbs beef short ribs dry with paper towels and season with 1 1/2 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear short ribs for 4-5 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add 1 diced large onion, 2 diced carrots, and 2 diced celery stalks to the pot and cook for 5 minutes until softened, stirring occasionally.
4. Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen the flavor.
6. Step 6: Pour in 1 cup red wine, scraping the bottom to release browned bits, and simmer for 3 minutes until reduced by half.
7. Step 7: Return short ribs to the pot, add 2 cups beef broth, 1 tbsp fresh thyme, and 1 bay leaf. Bring to a gentle simmer, cover, and transfer to a preheated oven at 325°F for 3 hours until fork-tender.
8. Step 8: Remove ribs and set aside. Strain cooking liquid through a fine-mesh sieve into a bowl, discarding solids.
9. Step 9: Return strained liquid to pot and simmer. Whisk 2 tbsp all-purpose flour with 2 tbsp cold water to make a slurry, then stir into pot and cook for 3-4 minutes until thickened and coating the back of a spoon.
10. Step 10: Return ribs to pot, simmer for 10 minutes, discard bay leaf, and stir in 2 tbsp butter until melted.