Slow-Cooked Provençal Braised Short Ribs
A French braise perfected over generations, using red wine and herbs to transform tough cuts into melt-in-your-mouth tenderness. This french-inspired one pot ready in about 215 minutes pairs beef short ribs, all-purpose flour, olive oil 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.
Ingredients
- 2 lbs beef short ribs
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 cup red wine
- 1 cup diced carrots
- 1 cup diced onions
- 1 tbsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 2 cups beef broth
Instructions
- Step 1: Pat 2 lbs short ribs dry, then coat evenly with 3 tbsp all-purpose flour. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat, sear ribs for 4 minutes per side until deeply browned.
- Step 2: Reduce heat to medium, add 1 cup diced onions and 1 cup diced carrots, cooking for 5 minutes until softened. Stir in 1 tbsp chopped thyme and 1 tsp chopped rosemary, then pour in 1 cup red wine to deglaze, scraping up browned bits for 2 minutes.
- Step 3: Add 2 cups beef broth, bring to a gentle simmer, cover, and transfer to a 325°F oven. Braise for 3 hours until meat is fork-tender, then remove lid and simmer uncovered for 15 minutes to thicken sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Provençal Braised Short Ribs take to make?
Total time is about 215 minutes (20 min prep + 195 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 Provençal Braised Short Ribs?
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 Provençal Braised Short Ribs?
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 Provençal Braised Short Ribs 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 Provençal Braised Short Ribs?
French one pot 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.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
