Twelve-Hour Braised Beef Short Ribs with Red Wine

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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.

Tender beef short ribs slowly braised for twelve hours in red wine and aromatic vegetables for deep, rich flavor. This French-inspired New Year's recipe, ready in about 750 minutes, pairs beef short ribs, salt, black pepper 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.

Prep: 30 min Cook: 720 min Serves 6 French cuisine 650 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 275°F. Pat 4 lbs beef short ribs dry and season generously with 2 tsp salt and 1 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
Step 3: Add 2 cups diced carrots, 1 cup diced celery, and 1 large chopped yellow onion to the pot. Sauté for 6-8 minutes until vegetables soften and start to caramelize.
Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
Step 5: Pour in 2 cups dry red wine, scraping up browned bits from the bottom, and simmer for 5 minutes until reduced by half.
Step 6: Add 3 cups beef broth, return short ribs to the pot, and add 4 fresh thyme sprigs and 2 bay leaves.
Step 7: Cover pot with a tight-fitting lid and transfer to the oven. Braise for 12 hours until the meat is fork-tender and falling off the bone.
Step 8: Remove short ribs and strain the sauce. Serve ribs with a drizzle of the reduced sauce over top.