Slow-Braised Short Ribs with Tomato Deglaze

By AislePrompt Editorial · ·

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.

Short ribs simmered until tender, absorbing a rich tomato and herb sauce that coats every bite. This American-inspired one-pot recipe, ready in about 220 minutes, pairs beef short ribs, olive oil, 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

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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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