Slow-Braised Beef Back Ribs with Red Wine and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 1 large diced yellow onion and 2 chopped medium carrots to the pot, sauté for 6 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tablespoons tomato paste and cook 2 minutes until it darkens slightly.
  5. Step 5: Pour in 2 cups red wine, scraping the browned bits from the bottom, and simmer for 5 minutes to reduce slightly.
  6. Step 6: Add 2 cups beef broth, 6 smashed garlic cloves, and 3 fresh rosemary sprigs, returning the ribs to the pot submerged halfway.
  7. 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.
  8. Step 8: Remove ribs, strain sauce if desired, and serve ribs generously coated with the reduced braising liquid.

Frequently asked questions

How long does Slow-Braised Beef Back Ribs with Red Wine and Rosemary take to make?

Total time is about 210 minutes (20 min prep + 190 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 Slow-Braised Beef Back Ribs with Red Wine and Rosemary?

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 back ribs from drying out.

Can I substitute ingredients in Slow-Braised Beef Back Ribs with Red Wine and Rosemary?

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 Slow-Braised Beef Back Ribs with Red Wine and Rosemary 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 Slow-Braised Beef Back Ribs with Red Wine and Rosemary?

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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