Balsamic-Glazed Beef Short Ribs with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Fall-off-the-bone beef short ribs braised in a rich balsamic reduction, served with roasted carrots and parsnips for a comforting weeknight meal. This american-inspired slow cooker ready in about 205 minutes pairs cut into 3-rib portions beef short ribs, olive oil, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 2 lbs, cut into 3-rib portions beef short ribs
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 large, finely chopped onion
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 4 cloves, minced garlic
• 1/2 cup balsamic vinegar
• 1 cup beef broth
• 1 tsp dried thyme
• 2 bay leaf
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Season 2 lbs beef short ribs with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat; sear ribs in batches for 3-4 minutes per side until deeply browned, then set aside.
2. Step 2: Add 1 finely chopped large onion to the pot and cook for 3 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the onions and stir constantly for 1 minute to cook out raw flour taste. Gradually whisk in 1/2 cup balsamic vinegar and 1 cup beef broth until smooth, scraping up any browned bits from the pot.
4. Step 4: Return seared ribs to the pot, adding 3 cups water if needed to cover. Add 2 dried thyme and 2 bay leaves. Bring to a gentle simmer, cover, and transfer to a preheated 325°F (163°C) oven. Braise for 3 hours until meat is fork-tender.
5. Step 5: Remove ribs and strain the cooking liquid into a saucepan. Simmer over medium heat for 15-20 minutes until reduced by half and glossy. Add 3 chopped carrots and 2 chopped parsnips to the pot, cover, and simmer for 45 minutes until vegetables are tender. Return ribs to the pot and coat with sauce before serving.