True History-Style Slow-Cooked Beef Short Ribs

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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.

Fall-off-the-bone short ribs slow-cooked to honor the 'authentic' heritage of Martin guitars, with a rich, complex sauce that deepens like vintage wood. This French-inspired beef recipe, ready in about 200 minutes, pairs beef short ribs, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 495 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: 20 min Cook: 180 min Serves 4 French cuisine 495 cal/serving

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Ingredients

2 lbs (bone-in) beef short ribs
1/4 cup all-purpose flour
2 tbsp olive oil
2 medium, sliced carrots
1 large, chopped onion
4 cloves, minced garlic
2 tbsp tomato paste
1/2 cup red wine
1 cup beef broth
4 thyme sprigs
2 bay leaves
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high; brown ribs in batches for 3-4 minutes per side until deeply seared, then set aside.
Step 2: In same pot, cook carrots and onion for 5 minutes until softened. Add garlic and tomato paste; cook for 1 minute until fragrant.
Step 3: Deglaze pot with red wine, scraping up browned bits; simmer for 3 minutes until reduced by half. Stir in beef broth, thyme, and bay leaves.
Step 4: Return ribs to pot, submerging them in liquid. Bring to a gentle simmer, cover, and cook on low heat for 3 hours until meat is fork-tender. Remove ribs, strain sauce, and reduce by 1/3 over medium heat until thick enough to coat the back of a spoon.