Slow-Braised Beef Short Ribs with Rosemary Jus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply authentic French-inspired dish where fall-off-the-bone beef short ribs simmer for hours in a rich rosemary-infused jus, embodying the true essence of slow-cooked perfection. This french-inspired beef ready in about 235 minutes pairs bone-in beef short ribs, large, chopped onion, sliced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 4 lbs, bone-in beef short ribs
• 2 large, peeled and cut into 1-inch pieces carrots
• 1 large, chopped onion
• 2, sliced celery stalks
• 4, minced garlic cloves
• 3 sprigs fresh rosemary
• 1 cup red wine
• 2 cups beef stock
• 2 tbsp all-purpose flour
• 1/2 cup heavy cream

Instructions

1. Step 1: Pat 4 lbs bone-in beef short ribs dry with paper towels; season generously with 1 tsp kosher salt and 1/2 tsp black pepper on all sides.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering; sear ribs for 4-5 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add 2 chopped onions, 2 sliced celery stalks, and 4 minced garlic cloves to the pot; cook for 5 minutes until softened and fragrant.
4. Step 4: Add 2 cups beef stock and 1 cup red wine, scraping up browned bits from the bottom; return ribs to the pot along with 2 large peeled carrots and 3 rosemary sprigs.
5. Step 5: Bring to a gentle simmer, cover with a lid, and transfer to a preheated oven at 325°F; braise for 3 hours until meat is tender and easily falls off the bone.
6. Step 6: Remove ribs and rosemary; strain the braising liquid into a saucepan, discarding solids. Skim off excess fat, then whisk in 2 tbsp all-purpose flour to thicken.
7. Step 7: Simmer for 5 minutes until the sauce coats the back of a spoon, then stir in 1/2 cup heavy cream and simmer for 2 more minutes until glossy and smooth.