Slow-Simmered Beef Short Ribs with Red Wine

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

Fall-off-the-bone beef ribs braised in a rich red wine sauce for a comforting weeknight dinner. This french-inspired beef ready in about 205 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 480 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.

★ 4.6 (12 ratings) Prep: 25 min Cook: 180 min Serves 6 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 3 lbs trimmed beef short ribs dry and season with 3 tbsp all-purpose flour and 1 tsp salt. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
  2. Step 2: Sear ribs for 4 minutes per side until deeply browned, then remove and set aside.
  3. Step 3: Add 2 finely chopped yellow onions, 2 finely chopped carrots, and 2 finely chopped celery stalks to the pot. Cook for 7 minutes until softened.
  4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  5. Step 5: Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly.
  6. Step 6: Deglaze the pot with 1 cup red wine, scraping up browned bits, and simmer for 3 minutes until reduced by half.
  7. Step 7: Return ribs to the pot, add 2 cups beef broth, 1 tsp dried thyme, and 2 bay leaves. Bring to a simmer, then cover and transfer to a 325°F oven for 3 hours until meat is fork-tender.
  8. Step 8: Remove ribs and strain the sauce into a bowl. Skim off excess fat, then return sauce to the pot. Simmer uncovered for 10 minutes to thicken.
  9. Step 9: Slice ribs and serve over a bed of sauce, garnished with 2 tbsp chopped fresh parsley.

Frequently asked questions

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

Total time is about 205 minutes (25 min prep + 180 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-Simmered Beef Short Ribs with 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-Simmered Beef Short Ribs with 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-Simmered Beef Short Ribs with Red Wine 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-Simmered Beef Short Ribs with 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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