Kosher Wine-Braised Short Ribs with Root Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender short ribs slowly braised in rich kosher red wine with carrots and parsnips, creating a hearty and earthy dish. This Mediterranean-inspired beef recipe, ready in about 220 minutes, pairs beef short ribs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 195 min Serves 6 Mediterranean cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs evenly with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides for 3-4 minutes per side until deeply caramelized. Remove ribs and set aside.
  3. Step 3: Add 1 large diced yellow onion, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips to the pot. Sauté for 5 minutes until softened.
  4. Step 4: Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
  5. Step 5: Pour in 2 cups kosher red wine and scrape up browned bits from bottom. Simmer for 5 minutes to reduce slightly.
  6. Step 6: Return ribs to pot; add 2 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a simmer.
  7. Step 7: Cover and transfer to oven. Braise for 3 hours until ribs are fork-tender and sauce is rich.
  8. Step 8: Remove ribs and vegetables, strain sauce if desired, and serve ribs over vegetables with sauce spooned on top.

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