Red Wine-Braised Short Ribs with Root Vegetable Mash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-braised beef short ribs in rich red wine sauce served with a creamy mash of parsnips and carrots for a hearty meal. This french-inspired beef ready in about 220 minutes pairs pounds beef short ribs, teaspoons salt, teaspoon 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.

Prep: 30 min Cook: 190 min Serves 6 French cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 3 pounds beef short ribs with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
  2. Step 2: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side, then transfer to a plate.
  3. Step 3: Add 2 chopped carrots, 2 chopped celery stalks, and 1 large chopped yellow onion to the pot. Sauté for 6-8 minutes until softened. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
  4. Step 4: Stir in 2 tablespoons tomato paste and cook 2 minutes to deepen flavor.
  5. Step 5: Pour in 2 cups dry red wine and scrape the bottom of the pot to release browned bits. Simmer for 5 minutes until reduced by half.
  6. Step 6: Return short ribs to the pot. Add 2 cups beef broth, 3 sprigs fresh thyme, and 1 bay leaf. Cover and transfer to the oven. Braise for 3 hours until meat is very tender.
  7. Step 7: While ribs braise, boil 1 pound peeled parsnips and 2 peeled carrots for mash in salted water until tender, about 20 minutes. Drain and mash with 3 tablespoons butter and 1/4 cup heavy cream until smooth.
  8. Step 8: Remove ribs from oven and discard thyme and bay leaf. Serve ribs atop the root vegetable mash, spooning the braising liquid over the top.

Frequently asked questions

How long does Red Wine-Braised Short Ribs with Root Vegetable Mash take to make?

Total time is about 220 minutes (30 min prep + 190 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 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 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 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 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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