Spiced Red Wine-Braised Beef Short Ribs

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Tender beef short ribs slow-braised in robust red wine and aromatic spices, resulting in a rich and comforting dish. This French-inspired beef recipe, ready in about 200 minutes, pairs beef short ribs, dry red wine, beef broth 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.

Ingredients

• 3 lbs beef short ribs
• 2 cups dry red wine
• 2 cups beef broth
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 bay leaves
• 3 fresh thyme sprigs
• 2 tsp salt
• 1 tsp black pepper
• 1/2 tsp whole or ground allspice berries

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Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs generously with 2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the ribs on all sides for about 3-4 minutes per side until deeply caramelized, then transfer to a plate.
2. Step 2: Lower heat to medium and add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until the paste darkens slightly.
3. Step 3: Pour in 2 cups dry red wine, scraping the bottom to deglaze, and simmer for 5 minutes until reduced by about one-third. Add 2 cups beef broth, 2 bay leaves, 3 sprigs fresh thyme, and 1/2 tsp allspice berries. Return the short ribs to the pot, nestling them into the liquid.
4. Step 4: Cover the Dutch oven with a lid and braise in the preheated oven for 2.5 to 3 hours until the meat is fall-apart tender. Remove bay leaves and thyme sprigs before serving with the rich sauce spooned over the ribs.