Slow-Braised Beef Back Ribs with Red Wine and Rosemary

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef back ribs slowly braised in a rich red wine sauce infused with fresh rosemary and garlic, perfect for a comforting dinner. This French-inspired beef recipe, ready in about 210 minutes, pairs beef back ribs, olive oil, garlic cloves 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.

Prep: 20 min Cook: 190 min Serves 6 French cuisine 650 cal/serving

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Ingredients

3 pounds beef back ribs
2 tablespoons olive oil
6, smashed garlic cloves
3 fresh rosemary sprigs
2 cups red wine
2 cups beef broth
2 medium, chopped carrots
1 large, diced yellow onion
2 tablespoons tomato paste
1 1/2 teaspoons salt
1 teaspoon, freshly ground black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 300°F. Pat dry 3 pounds beef back ribs, seasoning all over with 1 1/2 teaspoons salt and 1 teaspoon freshly ground black pepper.
Step 2: Heat 2 tablespoons olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the ribs on all sides, about 4 minutes per side, until deeply browned, then remove and set aside.
Step 3: Add 1 large diced yellow onion and 2 chopped medium carrots to the pot, sauté for 6 minutes until softened and fragrant.
Step 4: Stir in 2 tablespoons tomato paste and cook 2 minutes until it darkens slightly.
Step 5: Pour in 2 cups red wine, scraping the browned bits from the bottom, and simmer for 5 minutes to reduce slightly.
Step 6: Add 2 cups beef broth, 6 smashed garlic cloves, and 3 fresh rosemary sprigs, returning the ribs to the pot submerged halfway.
Step 7: Cover tightly and place in the oven, braising low and slow for 3 hours until ribs are fork-tender and the sauce is rich.
Step 8: Remove ribs, strain sauce if desired, and serve ribs generously coated with the reduced braising liquid.