Red Wine-Braised Short Ribs with Root Vegetable Medley
Fall-apart tender short ribs simmered in a rich red wine sauce with carrots, parsnips, and thyme. This french-inspired beef ready in about 175 minutes pairs cut into 2-inch pieces Beef short ribs, Red wine, medium, peeled and chopped Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.
Ingredients
- 2 lbs, cut into 2-inch pieces Beef short ribs
- 1 cup Red wine
- 3 medium, peeled and chopped Carrots
- 2 medium, peeled and chopped Parsnips
- 1, finely diced Yellow onion
- 3 cloves, minced Garlic
- 1 tbsp fresh, chopped Thyme
- 1 cup Beef stock
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Pat short ribs dry with paper towels and season generously with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear ribs in batches for 4-5 minutes per side until deeply browned, then set aside.
- Step 2: Add diced onion and minced garlic to the pot, cooking for 3 minutes until softened. Stir in flour to form a paste, then pour in red wine and beef stock, scraping up browned bits from the pot.
- Step 3: Return ribs to the pot, add chopped carrots, parsnips, and thyme. Bring to a gentle simmer, cover, and cook on low heat for 2.5 hours until meat is fork-tender. Remove ribs and strain sauce; skim excess fat before returning to pot.
Frequently asked questions
How long does Red Wine-Braised Short Ribs with Root Vegetable Medley take to make?
Total time is about 175 minutes (25 min prep + 150 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 Medley?
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 red wine from drying out.
Can I substitute ingredients in Red Wine-Braised Short Ribs with Root Vegetable Medley?
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 Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Medley?
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.
What others are saying
- ★★★★★
A perfect weeknight meal? Not exactly, but worth the time. The sauce was amazing.
- ★★★★★
My husband, who usually doesn't like beef, loved this. The braising made the meat so rich.
- ★★★★★
The root vegetables absorbed all the wine flavor perfectly. Served with mashed potatoes, it was divine.
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