Slow-Cooked Beef Ribs with Red Wine and Smoked Paprika

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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.

Tender beef ribs braised slowly in a rich sauce of red wine, smoked paprika, and aromatic herbs for a hearty Spanish-inspired main course. This Spanish-inspired beef recipe, ready in about 210 minutes, pairs beef short ribs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 20 min Cook: 190 min Serves 6 Spanish cuisine 550 cal/serving

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Ingredients

3 lbs beef short ribs
2 tbsp olive oil
1 large, diced onion
2 medium, diced carrots
5, minced garlic cloves
2 tsp smoked paprika
1 cup dry red wine
2 cups beef broth
2 tbsp tomato paste
3 fresh thyme sprigs
1 bay leaf
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 300°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 lbs beef short ribs with 1 tsp salt and 1/2 tsp black pepper, then brown ribs on all sides for about 8 minutes total until deep golden.
Step 2: Remove ribs and add 1 large diced onion and 2 diced carrots to the pot, cooking for 5 minutes until softened. Stir in 5 minced garlic cloves and 2 tsp smoked paprika, cooking for 1 minute until fragrant.
Step 3: Add 2 tbsp tomato paste, 1 cup dry red wine, and scrape bottom of pot to deglaze. Pour in 2 cups beef broth, then return ribs to the pot. Add 3 sprigs fresh thyme and 1 bay leaf.
Step 4: Cover and transfer to the oven, braising for 3 hours until ribs are fork-tender and sauce has thickened. Remove thyme and bay leaf before serving.