The Best Slow-Roasted Beef Short Ribs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone tender ribs braised in a rich red wine and herb sauce, perfect for special occasions with minimal effort. This american-inspired beef ready in about 200 minutes pairs beef short ribs, olive oil, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

★ 3.7 (12 ratings) Prep: 20 min Cook: 180 min Serves 6 American cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat the 3 lbs short ribs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear the ribs in batches for 3-4 minutes per side until deeply browned, then set aside.
  2. Step 2: Add the 1 large chopped onion, 4 cloves minced garlic, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for 5 minutes until softened and starting to brown.
  3. Step 3: Stir in the 2 tbsp tomato paste and cook for 1 minute. Add the 1/2 cup red wine, scraping up browned bits, and simmer until reduced by half (2 minutes).
  4. Step 4: Return the ribs to the pot. Add the 2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1 bay leaf. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).
  5. Step 5: Bake for 3 hours, or until meat is fork-tender and falls off the bone. Remove the bay leaf, let rest for 10 minutes, then serve.

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Frequently asked questions

How long does The Best Slow-Roasted Beef Short Ribs take to make?

Total time is about 200 minutes (20 min prep + 180 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 The Best Slow-Roasted 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 The Best Slow-Roasted 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 The Best Slow-Roasted 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 The Best Slow-Roasted 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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