Slow-Simmered Beef Short Ribs with Red Wine Glaze

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

Tender beef short ribs braised in a rich red wine reduction, finished with a glossy glaze. This american-inspired keto ready in about 195 minutes pairs olive oil, medium, diced onion, garlic 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.

Prep: 25 min Cook: 170 min Serves 4 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat short ribs dry and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides for 3-4 minutes per side until browned.
  3. Step 3: Add 1 diced onion and 4 minced garlic cloves, cooking for 3 minutes until softened.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 1 cup red wine and 1/2 cup beef broth, scraping the pot bottom to release browned bits.
  5. Step 5: Add 1 tsp dried thyme, cover, and transfer to oven. Braise for 2.5-3 hours until meat is fork-tender.
  6. Step 6: Remove ribs, strain sauce into a saucepan, and simmer for 10 minutes until reduced by half. Stir in 2 tbsp butter until melted and glossy.
  7. Step 7: Return ribs to sauce to coat and serve immediately.

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Frequently asked questions

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

Total time is about 195 minutes (25 min prep + 170 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 Glaze?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Beef Short Ribs with Red Wine Glaze?

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 Glaze 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-Simmered Beef Short Ribs with Red Wine Glaze?

American keto 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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