Slow-Cooked Beef Short Ribs with Red Wine and Rosemary

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

Fall-off-the-bone short ribs braised in a rich red wine sauce with rosemary and carrots. This french-inspired slow cooker ready in about 265 minutes pairs trimmed of excess fat beef short ribs, red wine, medium, sliced 1/2-inch thick carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 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: 25 min Cook: 240 min Serves 6 French cuisine 610 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat olive oil in a Dutch oven over medium-high. Season short ribs with salt and pepper, then sear for 4 minutes per side until browned.
  2. Step 2: Remove ribs and add chopped onion and carrots to the pot. Cook for 5 minutes until softened. Stir in tomato paste and cook for 1 minute.
  3. Step 3: Sprinkle flour over vegetables, stir to coat, then slowly add red wine and beef broth, scraping up browned bits. Return ribs to pot with rosemary sprigs.
  4. Step 4: Cover and simmer on low for 4 hours until meat is fork-tender. Discard rosemary, skim excess fat, and serve with pan juices.

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Frequently asked questions

How long does Slow-Cooked Beef Short Ribs with Red Wine and Rosemary take to make?

Total time is about 265 minutes (25 min prep + 240 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 Red Wine and Rosemary?

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 red wine from drying out.

Can I substitute ingredients in Slow-Cooked Beef Short Ribs with Red Wine and Rosemary?

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 Red Wine and Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Red Wine and Rosemary?

French slow cooker 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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