Red Wine-Braised Short Ribs with Root Vegetables
Tender short ribs slow-braised in robust red wine with carrots and parsnips for a rich, comforting meal. This french-inspired beef ready in about 210 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 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 lbs beef short ribs
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 4 cloves minced garlic
- 2 tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 3 sprigs fresh thyme sprigs
- 2 leaves bay leaves
Instructions
- Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs generously with 2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides for 3-4 minutes per side until deeply browned. Remove ribs and set aside.
- Step 3: Add 1 large diced yellow onion, 3 medium carrots cut into 1-inch pieces, and 2 medium parsnips cut into 1-inch pieces to the pot. Cook for 5 minutes until softened.
- Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
- Step 5: Pour in 2 cups dry red wine, scraping the bottom of the pot to deglaze and dissolve browned bits. Simmer for 5 minutes to reduce slightly.
- Step 6: Add 2 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Return short ribs to the pot, ensuring they are partially submerged.
- Step 7: Cover and transfer to the oven. Braise for 3 hours until meat is fork-tender and falling off the bone.
- Step 8: Remove ribs and vegetables, strain braising liquid if desired, and serve ribs with the vegetables and sauce spooned over.
Frequently asked questions
How long does Red Wine-Braised Short Ribs with Root Vegetables take to make?
Total time is about 210 minutes (20 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 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 Red Wine-Braised 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 Red Wine-Braised 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 Red Wine-Braised Short Ribs with Root Vegetables?
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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