Low-Temperature Braised Short Ribs with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-apart tender short ribs slow-cooked at low heat with earthy root vegetables for a comforting, deeply flavorful meal. This french-inspired beef ready in about 230 minutes pairs beef short ribs, medium carrots, medium parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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.

★ 3.6 (12 ratings) Prep: 20 min Cook: 210 min Serves 6 French cuisine 490 cal/serving
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Ingredients

Instructions

  1. Step 1: Season short ribs generously with salt and black pepper. Heat 1 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering, then sear ribs for 3-4 minutes per side until deeply browned.
  2. Step 2: Remove ribs and set aside. Add chopped onion, carrots, and parsnips to the pot, stirring to coat in browned bits. Cook for 5 minutes until vegetables begin to soften.
  3. Step 3: Return ribs to pot, add garlic, thyme, balsamic vinegar, and beef broth. Bring to a gentle simmer, then cover tightly with a lid and transfer to a preheated 275°F oven.
  4. Step 4: Braise for 3.5 hours, or until meat is fork-tender and pulls away from the bone. Remove ribs, strain cooking liquid through a fine-mesh sieve, and skim excess fat. Return liquid to pot, simmer uncovered for 15 minutes until slightly thickened, then spoon over ribs before serving.

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Frequently asked questions

How long does Low-Temperature Braised Short Ribs with Root Vegetables take to make?

Total time is about 230 minutes (20 min prep + 210 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-Temperature Braised 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 Low-Temperature Braised 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-Temperature Braised 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 Low-Temperature Braised 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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