Bourbon-Braised Beef Short Ribs with Carrots and Parsnips

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fall-apart tender short ribs braised in bourbon-infused broth with earthy root vegetables for a comforting winter meal. This american-inspired slow cooker ready in about 215 minutes pairs pounds beef short ribs, bourbon, beef broth 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: 25 min Cook: 190 min Serves 4 American cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat 2 pounds beef short ribs dry with paper towels and season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add short ribs in a single layer and sear for 4 minutes per side until deeply browned, then transfer to a plate.
  3. Step 3: Add 1 diced onion and 3 minced garlic cloves to the pot, sautéing for 2 minutes until fragrant. Pour in 1/2 cup bourbon and simmer for 2 minutes to burn off alcohol, scraping up browned bits.
  4. Step 4: Return ribs to the pot, add 1 cup beef broth and 4 thyme sprigs. Cover with a lid and transfer to the oven, braising for 3 hours until ribs are fork-tender.
  5. Step 5: Remove ribs and strain the liquid into a bowl, discarding solids. Add 2 diced carrots and 2 diced parsnips to the strained liquid, returning to the pot. Simmer uncovered for 20 minutes until vegetables are tender.

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Frequently asked questions

How long does Bourbon-Braised Beef Short Ribs with Carrots and Parsnips take to make?

Total time is about 215 minutes (25 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bourbon-Braised Beef Short Ribs with Carrots and Parsnips?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef short ribs from drying out.

Can I substitute ingredients in Bourbon-Braised Beef Short Ribs with Carrots and Parsnips?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bourbon-Braised Beef Short Ribs with Carrots and Parsnips for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bourbon-Braised Beef Short Ribs with Carrots and Parsnips?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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