Wine-Infused Beef Short Ribs

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

Tender short ribs braised in a rich red wine reduction that soaks into every bite. This American-inspired beef recipe, ready in about 210 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.

Prep: 20 min Cook: 190 min Serves 6 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (163°C). Season 3 lbs beef short ribs generously with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs for 3-4 minutes per side until deeply browned, then remove and set aside.
  2. Step 2: Add 1 large finely diced onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the Dutch oven. Sauté for 5 minutes until softened and onions are golden.
  3. Step 3: Stir in 2 tbsp tomato paste and cook 1 minute until darkened. Add 1 cup red wine and 1 cup beef broth, scraping the pot bottom to deglaze. Simmer 2 minutes to reduce wine slightly.
  4. Step 4: Return ribs to pot, nestling into liquid. Add 1 tsp dried thyme and 1 bay leaf. Cover and braise in oven for 3 hours until fork-tender.
  5. Step 5: Remove ribs, strain cooking liquid into a saucepan, discarding solids. Simmer until reduced by half. Mix 1 tbsp cornstarch with 2 tbsp water, then whisk into sauce until thickened and coats the back of a spoon (3-4 minutes).
  6. Step 6: Return ribs to sauce, simmering 5 minutes to absorb flavors. Serve with mashed potatoes.

Frequently asked questions

How long does Wine-Infused Beef Short Ribs take to make?

Total time is about 210 minutes (20 min prep + 190 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-Infused Beef Short Ribs?

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 Wine-Infused Beef Short Ribs?

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-Infused Beef Short Ribs 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-Infused Beef Short Ribs?

American 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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