Slow-Cooked Beef Short Ribs with Rosemary and Red Wine

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

Fall-off-the-bone beef short ribs simmered in a rich red wine and rosemary sauce until tender, perfect for cozy winter dinners. This french-inspired beef ready in about 170 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 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.

★ 4.4 (13 ratings) Prep: 20 min Cook: 150 min Serves 4 French cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Season short ribs with 1/2 tsp salt and 1/4 tsp black pepper, then sear on all sides for 5 minutes total until browned. Remove ribs and set aside.
  2. Step 2: Add chopped onion, carrots, and celery to Dutch oven; cook 5 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant.
  3. Step 3: Return ribs to pot. Add red wine, beef broth, and rosemary sprigs. Bring to a simmer, cover, and reduce heat to low. Simmer for 2.5 hours until meat is tender.
  4. Step 4: Remove ribs and rosemary. Strain sauce into a bowl, skim fat, then return to pot. Simmer uncovered for 10 minutes to reduce. Serve ribs with sauce.

Frequently asked questions

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

Total time is about 170 minutes (20 min prep + 150 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 Rosemary and Red Wine?

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 Rosemary and Red Wine?

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 Rosemary and Red Wine 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 Rosemary and Red Wine?

French 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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