Velvet Braised Short Ribs with Rosemary

By AislePrompt Editorial · ·

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 short ribs slow-cooked in a herb-infused red wine sauce that perfectly absorbs all the aromatic flavors. This American-inspired slow-cooker recipe, ready in about 145 minutes, pairs beef short ribs, olive oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 25 min Cook: 120 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2.2 lb short ribs dry with paper towels. Season evenly with 1.5 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear ribs in batches for 4 minutes per side until deep golden brown, then set aside.
  3. Step 3: Add 1 medium finely diced carrot and 1 medium finely diced yellow onion to the pot. Sauté for 5 minutes until softened and slightly caramelized.
  4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  5. Step 5: Deglaze the pot with 1 cup dry red wine, scraping up browned bits, then simmer for 3 minutes until reduced by half.
  6. Step 6: Return ribs to the pot, add 1.5 cups beef broth and 2 fresh rosemary sprigs. Bring to a gentle simmer.
  7. Step 7: Cover and transfer to a preheated 300°F (150°C) oven. Braise for 2 hours until fork-tender, turning ribs halfway through.

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