Authentic Slow-Simmered Beef Short Ribs with Root Vegetable Mash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Fall-off-the-bone tender short ribs braised in a rich red wine reduction, served with creamy root vegetable puree for a deeply comforting dish that celebrates genuine slow-cooking techniques. This american-inspired one pot ready in about 250 minutes pairs beef short ribs, olive oil, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 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.

Ingredients

• 2.5 lbs beef short ribs
• 3 tbsp olive oil
• 3 medium carrots
• 3 medium parsnips
• 1 large red onion
• 4 cloves garlic
• 1 cup dry red wine
• 2 cups beef stock
• 3 thyme sprigs
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup heavy cream

Instructions

1. Step 1: Pat short ribs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear ribs in batches for 4-5 minutes per side until deeply browned, transferring to a plate.
2. Step 2: Add remaining 1 tbsp olive oil to the pot, then sauté chopped carrots, parsnips, and diced red onion for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Deglaze the pot with red wine, scraping up browned bits, and simmer for 3 minutes until reduced by half. Return ribs to the pot, add beef stock, thyme, and bay leaves, then bring to a gentle simmer.
4. Step 4: Cover and transfer to a preheated oven at 325°F; braise for 3 hours until meat is fork-tender, skimming excess fat from the surface.
5. Step 5: Remove ribs, strain braising liquid into a bowl, and reduce over medium heat for 15 minutes until thickened. Return ribs to the pot to simmer in sauce for 10 minutes.
6. Step 6: While ribs braise, peel and dice carrots and parsnips into 1-inch cubes. Boil in salted water for 15 minutes until tender, then drain thoroughly. Add 2 tbsp butter and 1/4 cup heavy cream, and mash until smooth and creamy, seasoning with remaining 1/2 tsp salt and 1/2 tsp pepper.