Aperol-Braised Short Ribs with Root Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender short ribs slow-braised in Aperol-infused wine sauce with earthy root vegetables for a sophisticated Italian-inspired main course. This Italian recipe, ready in about 200 minutes, pairs 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. 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: 180 min Serves 4 Italian cuisine 620 cal/serving
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Ingredients

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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.

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