New York-Style Braised Beef Short Ribs with Root Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Slow-braised beef short ribs infused with aromatic herbs and served with tender root vegetables, creating a hearty and comforting dish. This French recipe, ready in about 200 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 600 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.

Ingredients

• 3 lbs beef short ribs
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp vegetable oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef broth
• 2 bay leaves
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 2 medium, peeled and chopped parsnips
• 2 medium, peeled and chopped potatoes

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Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs generously with 2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy oven-safe Dutch oven over medium-high heat until hot and shimmering. Add short ribs in batches and sear for 4-5 minutes per side until deeply browned. Remove ribs and set aside.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6-7 minutes until vegetables soften and become fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until the tomato paste darkens slightly.
5. Step 5: Pour in 1 cup red wine and scrape up browned bits from the bottom, simmering for 5 minutes until reduced by half.
6. Step 6: Return short ribs to the pot and add 3 cups beef broth, 2 bay leaves, 1 sprig fresh rosemary, and 2 sprigs fresh thyme. Bring to a simmer.
7. Step 7: Cover pot and transfer to the oven. Braise for 2.5 hours until meat is tender and falling off the bone.
8. Step 8: In the last 45 minutes, add 2 chopped parsnips and 2 chopped potatoes to the pot, stirring gently to incorporate.
9. Step 9: Remove pot from oven, discard bay leaves and herb stems. Serve short ribs and vegetables with some braising liquid spooned over.