Red Wine-Braised Beef Short Ribs with Root Vegetable Mash
Fall-off-the-bone beef short ribs braised in rich red wine served over creamy root vegetable mash for an indulgent dinner. This french-inspired beef ready in about 225 minutes pairs pounds 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 650 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 pounds beef short ribs
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 cup carrots, diced
- 1 cup celery stalks, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cups dry red wine
- 2 cups beef broth
- 1 tbsp, chopped fresh rosemary
- 2 pounds potatoes, peeled and chopped
- 1 pound parsnips, peeled and chopped
- 4 tbsp butter
- 1/4 cup heavy cream
Instructions
- Step 1: Preheat oven to 325°F. Season 3 pounds beef short ribs evenly with 2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side, then remove and set aside.
- Step 3: Add 1 cup diced carrots, 1 cup diced celery, and 1 large diced onion to the pot and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
- Step 4: Pour in 2 cups dry red wine and scrape bottom of pot to loosen browned bits. Simmer 5 minutes to reduce slightly.
- Step 5: Return short ribs to pot and add 2 cups beef broth and 1 tbsp chopped fresh rosemary. Cover and place in oven for 3 hours until meat is tender and falling off the bone.
- Step 6: Meanwhile, boil 2 pounds peeled chopped potatoes and 1 pound peeled chopped parsnips in salted water for 20 minutes until tender. Drain and mash with 4 tbsp butter and 1/4 cup heavy cream until smooth and creamy.
- Step 7: Serve braised short ribs on a bed of root vegetable mash, spooning reserved braising liquid over the top.
Frequently asked questions
How long does Red Wine-Braised Beef Short Ribs with Root Vegetable Mash take to make?
Total time is about 225 minutes (30 min prep + 195 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 Red Wine-Braised Beef Short Ribs with Root Vegetable Mash?
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 Red Wine-Braised Beef Short Ribs with Root Vegetable Mash?
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 Red Wine-Braised Beef Short Ribs with Root Vegetable Mash 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 Red Wine-Braised Beef Short Ribs with Root Vegetable Mash?
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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