Cinnamon-Spiced Beef Short Ribs with Carrots & Parsnips

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

Fall-off-the-bone beef short ribs slow-cooked with warming cinnamon and root vegetables for a deeply flavorful, Whole30-compliant dinner. This american-inspired slow cooker (whole30, dairy-free) ready in about 505 minutes pairs beef short ribs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 480 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 lbs beef short ribs dry with paper towels. Season lightly with salt and pepper, then place in the slow cooker.
  2. Step 2: Dice 1.5 cups carrots and 1 cup parsnips into 1/2-inch pieces and scatter around the short ribs. Add 3 minced garlic cloves, 1.5 tbsp fresh rosemary, and 1 tsp ground cinnamon.
  3. Step 3: Whisk together 4 tbsp coconut aminos and 1/2 cup water in a small bowl. Pour the mixture evenly over the ribs and vegetables, ensuring they’re moistened but not swimming in liquid.
  4. Step 4: Cover and cook on LOW for 8 hours, or until the beef is so tender it falls off the bone. The sauce should be thick and glossy, coating the ribs and vegetables when stirred.

Frequently asked questions

How long does Cinnamon-Spiced Beef Short Ribs with Carrots & Parsnips take to make?

Total time is about 505 minutes (25 min prep + 480 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 Cinnamon-Spiced Beef Short Ribs with Carrots & 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 beef short ribs from drying out.

Can I substitute ingredients in Cinnamon-Spiced Beef Short Ribs with Carrots & 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 Cinnamon-Spiced Beef Short Ribs with Carrots & 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.

Is Cinnamon-Spiced Beef Short Ribs with Carrots & Parsnips whole30?

Yes — this recipe is tagged whole30, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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