Vintage Red Wine-Braised Short Ribs

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender short ribs braised in a rich, aromatic red wine sauce with carrots and onions, a dish that has been cherished for decades for its deep, complex flavors. This French-inspired one-pot recipe, ready in about 180 minutes, pairs beef short ribs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 large onion
• 2 carrots
• 2 stalks celery
• 4 cloves garlic
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 1 tbsp honey
• 1 tbsp all-purpose flour
• 1 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat short ribs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat, add ribs in batches (without crowding), and sear for 4 minutes per side until deeply browned; transfer to a plate.
2. Step 2: Add remaining 1 tbsp olive oil to the pot, then add chopped onion, sliced carrots, and sliced celery. Sauté for 5 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in tomato paste and cook for 1 minute, then pour in 1 cup dry red wine and bring to a simmer, scraping up any browned bits; reduce wine by half for 3 minutes.
4. Step 4: Return ribs to the pot with 2 cups beef broth, 1 tbsp honey, 1 tsp dried rosemary, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, cover, and transfer to a 325°F (163°C) oven; braise for 2.5 hours until meat is fork-tender.
5. Step 5: Remove ribs, strain sauce through a fine-mesh sieve, return to pot, and simmer until reduced to 1.5 cups; whisk in 1 tbsp flour to thicken to gravy consistency. Slice ribs and serve with reduced sauce.