Red Wine-Braised Beef Short Ribs with Carrots and Parsnips

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef short ribs simmered in a rich red wine sauce with sweet root vegetables, achieving fork-tender perfection through slow cooking and balanced savory notes. This French-American-inspired beef recipe, ready in about 170 minutes, pairs Beef short ribs, Olive oil, All-purpose flour 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.

Prep: 20 min Cook: 150 min Serves 4 French-American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 pounds beef short ribs dry with paper towels, then season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering, then dredge ribs in 3 tablespoons flour and sear for 3-4 minutes per side until golden brown.
  3. Step 3: Add 1 diced onion and 4 minced garlic cloves to the pot, sauté for 2 minutes until fragrant, then add 1 cup red wine and 1 cup beef broth, scraping up any browned bits.
  4. Step 4: Stir in 3 diced carrots, 2 diced parsnips, and 1 teaspoon dried thyme, bring to a simmer.
  5. Step 5: Cover and transfer to a preheated oven at 325°F (163°C), cooking for 2.5 hours until ribs are fork-tender.
  6. Step 6: Remove from oven, discard thyme sprigs, and adjust seasoning with salt and pepper if needed.

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