Dijon-Braised Beef Short Ribs with Root Vegetables

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

Tender beef short ribs braised in a rich Dijon and red wine sauce, accompanied by roasted root vegetables. This american-inspired slow cooker ready in about 175 minutes pairs cut into 3-rib portions beef short ribs, all-purpose flour, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.

Prep: 25 min Cook: 150 min Serves 6 American cuisine 500 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 3 lbs beef short ribs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Dredge each rib in 2 tbsp all-purpose flour, shaking off excess.
  2. Step 2: Heat 2 tbsp butter in a large Dutch oven over medium-high heat until melted; add the short ribs and sear for 4-5 minutes per side until deeply browned. Transfer the ribs to a plate.
  3. Step 3: Add 1 diced onion to the pot and cook for 3 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tbsp Dijon mustard and cook for 30 seconds.
  4. Step 4: Pour in 1 cup red wine and 2 cups beef broth, scraping the bottom of the pot to release any browned bits. Return the short ribs to the pot, then add the sliced carrots, potatoes, and 1 tbsp chopped fresh thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 hours, until the ribs are tender and fall off the bone.
  5. Step 5: Discard any excess fat from the sauce, then adjust seasoning with additional salt and pepper if needed.

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Frequently asked questions

How long does Dijon-Braised Beef Short Ribs with Root Vegetables take to make?

Total time is about 175 minutes (25 min prep + 150 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 Dijon-Braised Beef Short Ribs with Root Vegetables?

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 all-purpose flour from drying out.

Can I substitute ingredients in Dijon-Braised Beef Short Ribs with Root Vegetables?

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 Dijon-Braised Beef Short Ribs with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Dijon-Braised Beef Short Ribs with Root Vegetables?

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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