Slow-Braised Beef Short Ribs with Red Wine and Rosemary

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

Tender beef short ribs slowly braised in a rich red wine sauce infused with rosemary and garlic, creating a deeply savory and comforting main dish. This french-inspired slow cooker ready in about 210 minutes pairs beef short ribs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

★ 4.4 (14 ratings) Prep: 20 min Cook: 190 min Serves 4 French cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 3 lbs bone-in beef short ribs evenly with 2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches for 3-4 minutes per side until deeply browned. Remove and set aside.
  3. Step 3: Add 1 large diced yellow onion, 2 diced medium carrots, and 2 diced celery stalks to the pot. Cook over medium heat for 5-6 minutes until softened and fragrant.
  4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
  5. Step 5: Pour in 2 cups dry red wine, scraping the bottom to loosen browned bits. Simmer for 5 minutes to reduce slightly.
  6. Step 6: Return short ribs to the pot, add 2 cups beef broth, 2 sprigs fresh rosemary, and 1 bay leaf. Bring to a simmer, then cover and transfer to the oven.
  7. Step 7: Braise for 3 hours until meat is fork-tender and falling off the bone. Remove rosemary and bay leaf before serving with sauce spooned over the ribs.

Frequently asked questions

How long does Slow-Braised Beef Short 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 Short 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 short ribs from drying out.

Can I substitute ingredients in Slow-Braised Beef Short 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 Short Ribs with Red Wine and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Short Ribs with Red Wine and Rosemary?

French slow cooker 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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