Low-Heat Braised Short Ribs with Carrots and Parsnips

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender short ribs slow-braised with earthy root vegetables, creating a rich, savory dish perfect for a comforting weeknight meal. This american-inspired one pot ready in about 170 minutes pairs beef short ribs, olive oil, minced garlic 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 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.

Ingredients

• 2 lbs beef short ribs
• 2 tbsp olive oil
• 1 large, diced into 1/2-inch pieces yellow onion
• 4 cloves, minced garlic
• 2 tbsp tomato paste
• 2 cups low-sodium beef broth
• 1 cup water
• 3 medium, peeled and cut into 1-inch chunks carrots
• 3 medium, peeled and cut into 1-inch chunks parsnips
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Step 1: Season the short ribs generously with 1/4 tsp black pepper and set aside. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the short ribs in a single layer and sear for 3-4 minutes per side until browned, then transfer to a plate.
2. Step 2: Add the remaining 1 tbsp olive oil to the pot, then add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant and the paste darkens slightly.
3. Step 3: Return the seared short ribs to the pot, then pour in 2 cups low-sodium beef broth and 1 cup water. Add 1 tsp dried thyme, 1 bay leaf, and the cut carrots and parsnips. Bring to a gentle simmer, then cover with a lid and reduce the heat to low. Simmer gently for 2.5 hours, or until the meat is fork-tender.
4. Step 4: Remove the bay leaf and short ribs. Strain the cooking liquid through a fine-mesh sieve into a bowl, reserving the vegetables. Skim off any excess fat from the liquid. Return the liquid to the pot, bring to a simmer, and add the cornstarch mixture (1 tbsp cornstarch mixed with 2 tbsp water) to thicken the sauce to a medium consistency, stirring for 2 minutes until glossy. Return the short ribs and vegetables to the pot and simmer for 5 more minutes to heat through.