So Long Slow-Cooked Short Ribs
Fall-off-the-bone beef short ribs braised for hours in a savory tomato-wine sauce, served with creamy mashed potatoes for a meal that lingers long after the last bite. This american-inspired beef ready in about 385 minutes pairs tablespoons all-purpose flour, tablespoons olive oil, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 2.5 pounds, cut into 1-inch pieces beef short ribs
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 large diced onion
- 4, minced garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon, chopped fresh thyme
Instructions
- Step 1: Pat 2.5 pounds beef short ribs dry, then coat evenly with 2 tablespoons all-purpose flour.
- Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear short ribs for 3 minutes per side until browned, then remove and set aside.
- Step 3: Add 1 cup diced carrots, 1 cup diced celery, 1 large diced onion, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften.
- Step 4: Stir in 2 tablespoons tomato paste and cook for 1 minute until darkened. Deglaze with 1 cup red wine, scraping up browned bits, then simmer for 3 minutes.
- Step 5: Return short ribs to the pot, add 2 cups beef broth, 1 teaspoon chopped rosemary, and 1 teaspoon chopped thyme. Bring to a simmer, cover, and cook on low heat for 6 hours until meat is tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does So Long Slow-Cooked Short Ribs take to make?
Total time is about 385 minutes (25 min prep + 360 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 So Long Slow-Cooked 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 tablespoons all-purpose flour from drying out.
Can I substitute ingredients in So Long Slow-Cooked 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 So Long Slow-Cooked Short Ribs 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 So Long Slow-Cooked Short Ribs?
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.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
