Texas Red Wine Braised Beef Short Ribs

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

Tender beef short ribs slowly braised in robust Texas red wine with aromatic vegetables for deep, rich flavors. This American-inspired beef recipe, ready in about 210 minutes, pairs beef short ribs, Texas red wine, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

Prep: 20 min Cook: 190 min Serves 6 American cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 3 lbs beef short ribs and season generously with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Brown short ribs on all sides for about 3-4 minutes per side until deep brown, then remove and set aside.
  3. Step 3: Add 1 medium chopped yellow onion, 1 large chopped carrot, and 1 chopped celery stalk to the pot. Sauté for 6-7 minutes until softened and fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes.
  4. Step 4: Pour in 2 cups Texas red wine and 2 cups beef broth, scraping up browned bits from the bottom. Add 4 smashed garlic cloves, 3 sprigs fresh thyme, and 2 bay leaves.
  5. Step 5: Return short ribs to the pot, submerging them in the liquid. Cover tightly and braise in the oven for 3 hours until meat is fork-tender and falling off the bone.

Frequently asked questions

How long does Texas Red Wine Braised Beef Short Ribs take to make?

Total time is about 210 minutes (20 min prep + 190 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 Texas Red Wine Braised Beef 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 beef short ribs from drying out.

Can I substitute ingredients in Texas Red Wine Braised Beef 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 Texas Red Wine Braised Beef 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 Texas Red Wine Braised Beef 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.

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