Serious Slow-Braised Beef Short Ribs with Root Vegetable Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply flavorful, fall-apart beef dish accompanied by a medley of roasted root vegetables, embodying the thoughtful precision of slow cooking. This american-inspired slow cooker ready in about 175 minutes pairs beef short ribs, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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 beef short ribs
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 3 medium carrots
• 3 medium parsnips
• 2 medium turnips
• 1 large red onion
• 6 thyme sprigs
• 4 garlic cloves
• 2 cups beef stock
• 1 cup red wine
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat the beef short ribs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper. Dredge each rib in 3 tbsp all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the floured ribs in batches until deeply browned on all sides, about 4 minutes per side — do not overcrowd the pan.
3. Step 3: Remove ribs and set aside. Add diced carrots, parsnips, turnips, and 1 sliced red onion to the pot. Sauté for 5 minutes until edges begin to caramelize, then stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 1 cup red wine and 2 cups beef stock, scraping up any browned bits from the pot bottom. Add 6 thyme sprigs and 2 bay leaves, then return the seared ribs to the pot, nestling them into the liquid.
5. Step 5: Bring to a gentle simmer, cover with a tight-fitting lid, and reduce heat to low. Simmer for 2.5 hours until the ribs are fork-tender, checking occasionally to ensure liquid doesn’t evaporate completely.
6. Step 6: Discard thyme and bay leaves. Skim excess fat from the surface, then serve the ribs with the vegetable ragout spooned underneath, drizzling with 1/4 cup of the reduced cooking liquid.