Aperol-Braised Short Ribs with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender short ribs slow-braised in Aperol-infused wine sauce with earthy root vegetables for a sophisticated Italian-inspired main course. This italian-inspired italian ready in about 200 minutes pairs pounds Beef short ribs, Aperol, Red wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

★ 4.7 (210 ratings) Prep: 20 min Cook: 180 min Serves 4 Italian cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat short ribs dry and season with salt and pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear ribs for 3-4 minutes per side until browned, then remove.
  3. Step 3: Add minced garlic and sliced onion to pot, cook for 2 minutes until fragrant.
  4. Step 4: Stir in 2 tablespoons flour and cook for 1 minute to form a paste.
  5. Step 5: Deglaze with 1 cup red wine, scraping browned bits, and simmer 2 minutes.
  6. Step 6: Return ribs to pot, add 1/2 cup Aperol, 1 cup beef stock, and 1 tablespoon thyme.
  7. Step 7: Add sliced carrots and cubed rutabaga.
  8. Step 8: Cover and braise in oven for 3 hours until meat is fork-tender.
  9. Step 9: Uncover and simmer on stovetop for 15 minutes to thicken sauce, adjusting seasoning.

Frequently asked questions

How long does Aperol-Braised Short Ribs with Root Vegetables take to make?

Total time is about 200 minutes (20 min prep + 180 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 Aperol-Braised Short Ribs with Root Vegetables?

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 pounds beef short ribs from drying out.

Can I substitute ingredients in Aperol-Braised Short Ribs with Root Vegetables?

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 Aperol-Braised Short Ribs with Root Vegetables 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 Aperol-Braised Short Ribs with Root Vegetables?

Italian italian 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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