Wine-Braised Beef Short Ribs with Caramelized Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs slowly braised in red wine and beef broth, served with sweet caramelized onions for a rich, elegant dinner. This french-inspired beef ready in about 215 minutes pairs beef short ribs, bone-in, kosher 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: 20 min Cook: 195 min Serves 6 French cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs generously with 2 tsp kosher salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear ribs in batches for 3-4 minutes per side until deeply browned. Remove ribs and set aside.
  3. Step 3: Reduce heat to medium and add 3 large thinly sliced yellow onions. Cook, stirring occasionally, for 15 minutes until onions are golden and caramelized.
  4. Step 4: Add 4 minced garlic cloves to onions and cook for 1 minute until fragrant.
  5. Step 5: Pour in 2 cups dry red wine and scrape the bottom of the pot to deglaze, simmering for 5 minutes until wine reduces slightly.
  6. Step 6: Add 3 cups beef broth, 4 fresh thyme sprigs, and 2 bay leaves. Return ribs to pot, submerging partially in liquid.
  7. Step 7: Cover pot and transfer to the oven. Braise for 3 hours until ribs are fork-tender and sauce has thickened.
  8. Step 8: Remove ribs and cover to keep warm. Strain sauce if desired, then whisk in 2 tbsp butter to finish. Serve ribs topped with caramelized onions and sauce.

Frequently asked questions

How long does Wine-Braised Beef Short Ribs with Caramelized Onions take to make?

Total time is about 215 minutes (20 min prep + 195 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 Wine-Braised Beef Short Ribs with Caramelized Onions?

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, bone-in from drying out.

Can I substitute ingredients in Wine-Braised Beef Short Ribs with Caramelized Onions?

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 Wine-Braised Beef Short Ribs with Caramelized Onions for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Wine-Braised Beef Short Ribs with Caramelized Onions?

French beef 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.

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