Best Ever Slow-Braised Short Ribs with Root Vegetable Mash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Fall-off-the-bone tender beef short ribs braised in red wine and herbs, served atop a velvety mash made with roasted carrots and parsnips for the ultimate comfort dish. This american-inspired beef ready in about 235 minutes pairs (907g) bone-in beef short ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 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 (907g) bone-in beef short ribs
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp avocado oil
• 3 medium (300g), peeled and chopped carrots
• 3 medium (300g), peeled and chopped parsnips
• 1 cup (240ml) red wine
• 2 cups (480ml) beef stock
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 large (150g) diced onions
• 4 cloves minced garlic
• 1/2 cup (120ml) heavy cream
• 2 tbsp unsalted butter

Instructions

1. Step 1: Pat short ribs dry with paper towels, then season evenly with 1 tbsp kosher salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp avocado oil in a large Dutch oven over medium-high heat until shimmering. Sear ribs for 4 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add diced onions and minced garlic to the pot, sautéing for 3 minutes until softened and fragrant.
4. Step 4: Pour in 1 cup red wine, scraping up browned bits with a wooden spoon, then simmer for 2 minutes until reduced by half.
5. Step 5: Return ribs to pot, nestling them among the onions. Add 2 cups beef stock, 3 rosemary sprigs, and 2 thyme sprigs. Bring to a gentle simmer.
6. Step 6: Cover and transfer to a preheated oven at 325°F (163°C); braise for 3 hours until meat is fork-tender.
7. Step 7: While ribs braise, toss carrots and parsnips with 1 tbsp avocado oil, season with salt and pepper, and roast at 400°F (204°C) for 25 minutes until caramelized and tender.
8. Step 8: Remove ribs from pot, strain the braising liquid into a bowl, and skim off excess fat. Return liquid to pot and simmer over medium heat for 10 minutes until reduced by half.
9. Step 9: Add 1/2 cup heavy cream to the reduced sauce, stirring constantly until thickened and glossy, then stir in 2 tbsp unsalted butter until melted and incorporated.