Low-Simmered Beef Short Ribs with Root Vegetables
Tender beef short ribs slow-cooked until fork-tender, nestled among roasted carrots, parsnips, and potatoes for a comforting, one-pot meal. This american-inspired one pot ready in about 205 minutes pairs pounds beef short ribs, low-sodium beef broth, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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 pounds beef short ribs
- 1 cup low-sodium beef broth
- 2 medium, peeled and diced carrots
- 2 medium, peeled and diced parsnips
- 12, halved small red potatoes
- 2 tablespoons olive oil
- 1 large diced onion
- 4, minced garlic cloves
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 300°F (150°C). Pat short ribs dry with paper towels and season generously with salt and pepper.
- Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs for 3 minutes per side until deeply browned, then remove and set aside.
- Step 3: Add diced onion and garlic to the pot, stirring for 2 minutes until fragrant. Stir in dried thyme and diced carrots, parsnips, and potatoes.
- Step 4: Return ribs to the pot, nestling them among the vegetables. Pour in beef broth, ensuring it covers the bottom of the pot but doesn't submerge the ribs.
- Step 5: Cover the pot with a lid and place in the oven. Simmer for 3 hours, or until ribs are fork-tender and vegetables are soft.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Simmered Beef Short Ribs with Root Vegetables take to make?
Total time is about 205 minutes (25 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 Low-Simmered 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 pounds beef short ribs from drying out.
Can I substitute ingredients in Low-Simmered 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 Low-Simmered 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 Low-Simmered Beef Short Ribs with Root Vegetables?
American one pot 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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★★★
Love how the American come through in every bite.
