Tannat-Braised Beef Short Ribs

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-braised short ribs in rich Tannat wine sauce with roasted root vegetables for a deeply flavorful Uruguayan centerpiece. This Uruguayan-inspired beef recipe, ready in about 190 minutes, pairs beef short ribs, Tannat wine, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 30 min Cook: 160 min Serves 4 Uruguayan cuisine 650 cal/serving

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Ingredients

2 lbs beef short ribs
1 cup Tannat wine
2 tablespoons olive oil
1 medium onion
2 medium carrot
2 stalks celery
4 cloves garlic
2 tablespoons tomato paste
1 cup beef broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 cups root vegetables
1 tablespoon olive oil

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Instructions

Step 1: Preheat oven to 325°F. Season 2 lbs short ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Sear in 2 tablespoons olive oil for 3-4 minutes per side until browned.
Step 2: Add 1 chopped onion to pot and cook 5 minutes until softened. Stir in 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves; cook 3 minutes until fragrant.
Step 3: Add 2 tablespoons tomato paste and cook 1 minute. Add 1 cup Tannat wine and 1 cup beef broth, scraping pot to release browned bits.
Step 4: Return ribs to pot with 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary. Cover and braise in oven for 2.5 hours.
Step 5: Toss 2 cups chopped root vegetables with 1 tablespoon olive oil, salt, and pepper. Roast on baking sheet at 400°F for 25 minutes.
Step 6: Remove ribs from sauce, skim excess fat, and return ribs to sauce to simmer 10 minutes. Serve over roasted vegetables.