Velvet Braised Short Ribs with Rosemary
Tender short ribs slow-cooked in a herb-infused red wine sauce that perfectly absorbs all the aromatic flavors. This american-inspired slow cooker ready in about 145 minutes pairs beef short ribs, olive oil, medium, finely diced 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.
Ingredients
- 2.2 lb beef short ribs
- 2 tbsp olive oil
- 1 medium, finely diced carrot
- 1 medium, finely diced yellow onion
- 3 cloves, minced garlic
- 1 cup dry red wine
- 1.5 cups beef broth
- 2 sprigs fresh rosemary
- 1.5 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Pat 2.2 lb short ribs dry with paper towels. Season evenly with 1.5 tsp salt and 1 tsp black pepper.
- 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.
- 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.
- Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 5: Deglaze the pot with 1 cup dry red wine, scraping up browned bits, then simmer for 3 minutes until reduced by half.
- Step 6: Return ribs to the pot, add 1.5 cups beef broth and 2 fresh rosemary sprigs. Bring to a gentle simmer.
- Step 7: Cover and transfer to a preheated 300°F (150°C) oven. Braise for 2 hours until fork-tender, turning ribs halfway through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Velvet Braised Short Ribs with Rosemary take to make?
Total time is about 145 minutes (25 min prep + 120 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 Velvet Braised Short Ribs with Rosemary?
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 Velvet Braised Short Ribs with Rosemary?
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 Velvet Braised Short Ribs with Rosemary for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Velvet Braised Short Ribs with Rosemary?
American slow cooker 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.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
