Slow-Cooked Beef Short Ribs with Evolved Tomato Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Beef short ribs braised low and slow until fork-tender, with a rich tomato glaze that thickens naturally through evaporation for authentic depth. This american-inspired beef ready in about 230 minutes pairs olive oil, chopped carrots, chopped onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.0 (8 ratings) Prep: 25 min Cook: 205 min Serves 4 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs beef short rib portions with 1 tsp salt and 1/2 tsp black pepper, then sear in 2 tbsp olive oil in a Dutch oven over medium-high heat for 4 minutes per side until deeply browned.
  2. Step 2: Remove ribs, add 2 chopped carrots and 1 chopped onion to the pot, and cook for 5 minutes until softened.
  3. Step 3: Add 3 minced garlic cloves and 2 tbsp tomato paste, stirring for 2 minutes until fragrant and darkened.
  4. Step 4: Deglaze with 1/2 cup red wine, scraping up browned bits, and simmer until wine evaporates (about 3 minutes).
  5. Step 5: Return ribs to pot, add 1 cup beef stock, 1 tsp thyme, and 2 bay leaves, then cover and simmer on low heat for 3 hours until meat is fork-tender.
  6. Step 6: Remove ribs and vegetables, strain cooking liquid into a saucepan, and simmer uncovered for 20 minutes until reduced by half and thickened to coat the back of a spoon.
  7. Step 7: Return ribs to the saucepan, toss to coat, and simmer for 5 minutes more. Discard bay leaves before serving.

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Frequently asked questions

How long does Slow-Cooked Beef Short Ribs with Evolved Tomato Glaze take to make?

Total time is about 230 minutes (25 min prep + 205 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-Cooked Beef Short Ribs with Evolved Tomato Glaze?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Beef Short Ribs with Evolved Tomato Glaze?

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-Cooked Beef Short Ribs with Evolved Tomato Glaze 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-Cooked Beef Short Ribs with Evolved Tomato Glaze?

American 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.

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