Herb-Crusted Beef Short Ribs with Root Vegetables

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

Slow-braised short ribs with a crisp herb crust, paired with roasted seasonal vegetables for a deeply flavorful meal. This french-inspired beef ready in about 210 minutes pairs beef short ribs, fresh thyme, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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: 30 min Cook: 180 min Serves 4 French cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2.5 lbs beef short ribs dry with paper towels. Combine 3 tbsp fresh thyme, 2 tbsp fresh rosemary, and 1/4 cup all-purpose flour in a shallow dish. Press ribs firmly into the herb mixture until evenly coated on all sides.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear coated short ribs for 3 minutes per side until golden brown, then transfer to a plate.
  3. Step 3: Add 1 lb carrots and 1 lb parsnips (cut into 1-inch chunks) to the Dutch oven. Sauté for 5 minutes until lightly caramelized. Pour in 1/2 cup red wine, scraping up browned bits, and simmer for 2 minutes.
  4. Step 4: Return ribs to the pot, add 1 cup beef stock, and bring to a gentle simmer. Cover with a lid, reduce heat to low, and braise for 3 hours until meat is fork-tender.
  5. Step 5: Remove ribs and strain cooking liquid through a fine-mesh sieve. Skim excess fat, then return liquid to the pot. Simmer uncovered for 15 minutes until sauce reduces by half and coats the back of a spoon.
  6. Step 6: Return ribs to the sauce, simmer for 5 minutes, then serve with extra roasted vegetables.

Frequently asked questions

How long does Herb-Crusted Beef Short Ribs with Root Vegetables take to make?

Total time is about 210 minutes (30 min prep + 180 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 Herb-Crusted 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 beef short ribs from drying out.

Can I substitute ingredients in Herb-Crusted 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 Herb-Crusted Beef Short Ribs with Root Vegetables 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 Herb-Crusted Beef Short Ribs with Root Vegetables?

French beef 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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