Slow-Braised Short Ribs with Tomato Deglaze

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

Short ribs simmered until tender, absorbing a rich tomato and herb sauce that coats every bite. This american-inspired one pot ready in about 220 minutes pairs beef short ribs, olive oil, medium carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 25 min Cook: 195 min Serves 4 American cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 lbs beef short ribs dry, then season with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear ribs for 3 minutes per side until deeply browned.
  2. Step 2: Remove ribs and add 1 diced medium carrot, 1 diced medium onion, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until softened.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until darkened. Add 1/2 cup red wine and scrape the bottom to deglaze, simmering until liquid reduces by half.
  4. Step 4: Return ribs to pot, add 1 cup beef broth, 1/4 cup fresh thyme, and 2 fresh rosemary sprigs. Bring to a simmer, cover, and cook on low heat for 3 hours until meat is fork-tender.
  5. Step 5: Remove ribs, strain sauce through a fine-mesh sieve, and return to pot. Simmer uncovered for 15 minutes to thicken until it coats the back of a spoon.

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Frequently asked questions

How long does Slow-Braised Short Ribs with Tomato Deglaze take to make?

Total time is about 220 minutes (25 min prep + 195 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 Short Ribs with Tomato Deglaze?

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 Short Ribs with Tomato Deglaze?

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 Short Ribs with Tomato Deglaze 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 Short Ribs with Tomato Deglaze?

American one pot 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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