New York-Style Braised Beef Short Ribs with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Slow-braised beef short ribs infused with aromatic herbs and served with tender root vegetables, creating a hearty and comforting dish. This french-inspired french 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.

★ 4.3 (11 ratings) Prep: 20 min Cook: 180 min Serves 6 French cuisine 600 cal/serving
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Ingredients

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.

Frequently asked questions

How long does New York-Style Braised Beef Short Ribs with Root Vegetables take to make?

Total time is about 200 minutes (20 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 New York-Style Braised 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 beef short ribs from drying out.

Can I substitute ingredients in New York-Style Braised 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 New York-Style Braised Beef 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 New York-Style Braised Beef Short Ribs with Root Vegetables?

French french 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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