Slow-Braised Beef Short Ribs with Red Wine and Carrots

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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 developed and reviewed.

Fall-apart tender short ribs simmered slowly in a rich red wine sauce with sweet carrots for a deeply flavorful, no-fuss dinner. This French-American-inspired beef recipe, ready in about 170 minutes, pairs beef short ribs, dry red wine, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 150 min Serves 4 French-American cuisine 420 cal/serving

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Ingredients

2 lbs (900g) beef short ribs
1 cup (240ml) dry red wine
4 medium (about 12 oz / 340g, sliced 1/2-inch thick) carrots
1 large (about 10 oz / 280g, diced) onion
3 cloves (minced) garlic
1 tsp dried thyme
1 cup (240ml) beef broth
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Season 2 lbs beef short ribs (900g) evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat a large Dutch oven over medium-high heat. Sear short ribs in batches for 4 minutes per side until deeply browned, then set aside.
Step 3: Add 1 large onion (diced) and 3 cloves garlic (minced) to the pot, sautéing for 3 minutes until softened. Stir in 1 tsp dried thyme.
Step 4: Pour 1 cup dry red wine (240ml) into the pot, scraping up browned bits, and simmer for 2 minutes until slightly reduced.
Step 5: Return short ribs to the pot, add 1 cup beef broth (240ml), and 4 medium carrots (sliced 1/2-inch thick). Bring to a gentle simmer.
Step 6: Cover and cook on low heat for 2.5 hours, or until ribs are fork-tender, stirring once halfway through.