Slow-Cooked Beef Short Ribs with Red Wine Reduction

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs braised in red wine and herbs until fall-off-the-bone tender, finished with a rich, glossy sauce that enhances the meat's natural depth. This american-inspired beef ready in about 225 minutes pairs beef short ribs, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 20 min Cook: 205 min Serves 4 American cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 3 lbs beef short ribs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches for 4-5 minutes per side until deeply browned, then transfer to a plate.
  3. Step 3: Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 2 cups red wine and 2 cups beef broth, scraping the bottom to release browned bits.
  5. Step 5: Return seared short ribs to the pot, add 1 tbsp fresh thyme and 2 bay leaves, and bring to a simmer. Cover and transfer to a 325°F (163°C) oven. Cook for 3 hours.
  6. Step 6: Remove short ribs and strain the cooking liquid through a fine-mesh sieve into a saucepan. Skim off excess fat.
  7. Step 7: Simmer the strained liquid for 20-25 minutes until reduced to 1 cup and thickened.
  8. Step 8: Return short ribs to the saucepan and simmer for 5 minutes to coat. Serve hot.

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Frequently asked questions

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

Total time is about 225 minutes (20 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 Red Wine Reduction?

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-Cooked Beef Short Ribs with Red Wine Reduction?

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 Reduction 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 Red Wine Reduction?

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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