Slow-Braised Beef Short Ribs with Red Wine and Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs slowly braised in a rich red wine and thyme sauce for a deeply flavorful main course. This french-inspired beef 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 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: 30 min Cook: 180 min Serves 6 French cuisine 650 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Season 4 lbs beef short ribs evenly with 2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large heavy oven-safe pot over medium-high heat. Sear the short ribs in batches for 3-4 minutes per side until deeply browned; transfer ribs to a plate.
  3. Step 3: Add 1 large sliced yellow onion, 2 sliced carrots, 2 sliced celery stalks, and 4 crushed garlic cloves to the pot; sauté for 5 minutes until vegetables soften and become fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly.
  5. Step 5: Pour in 2 cups dry red wine to deglaze the pot, scraping up browned bits; simmer for 5 minutes to reduce slightly.
  6. Step 6: Add 2 cups beef broth, 4 fresh thyme sprigs, and 2 bay leaves; return short ribs to the pot, submerging partially in liquid.
  7. Step 7: Cover pot with lid and transfer to the oven; braise for 3 hours until the beef is fork-tender and falling off the bone.
  8. Step 8: Remove ribs and strain sauce if desired; serve ribs with sauce spooned over.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 210 minutes (30 min prep + 180 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 Thyme?

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 Thyme?

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 Thyme 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 Short Ribs with Red Wine and Thyme?

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.

Related recipes