Authentic Slow-Braised Short Ribs with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Fall-off-the-bone beef ribs braised in a rich, aromatic sauce with caramelized root vegetables for a deeply satisfying meal that honors traditional cooking methods. This beef-inspired slow cooker ready in about 240 minutes pairs beef short ribs, medium carrots, medium parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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.

Ingredients

• 1.5 lbs beef short ribs
• 2 medium carrots
• 2 medium parsnips
• 1 large red onion
• 3 tbsp tomato paste
• 2 cups low-sodium beef broth
• 2 sprigs fresh thyme
• 4 garlic cloves
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 1.5 lbs beef short ribs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering. Sear ribs in batches for 4 minutes per side until deeply browned, then transfer to a plate.
3. Step 3: Add 1 large diced red onion to the pot and cook for 3 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 3 tbsp tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly.
5. Step 5: Sprinkle 1 tbsp flour over the mixture and cook for 1 minute to eliminate raw flour taste.
6. Step 6: Return ribs to the pot, add 2 cups beef broth, and nestle 2 sprigs fresh thyme around the ribs.
7. Step 7: Bring to a gentle simmer, cover, and transfer to a 275°F (135°C) oven. Braise for 3 hours until ribs are fork-tender.
8. Step 8: Remove ribs, strain the braising liquid through a fine-mesh sieve, and return to the pot. Simmer uncovered for 15 minutes until thickened enough to coat the back of a spoon.
9. Step 9: Meanwhile, peel and cut 2 medium carrots and 2 medium parsnips into 1-inch chunks. Add to the pot with the ribs and simmer for 30 minutes until vegetables are tender but not mushy.