Slow-Braised Beef Short Ribs with Carrot and Parsnip Puree

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Tender beef short ribs simmered until fork-tender, served atop a smooth root vegetable puree for a deeply satisfying meal. This American-inspired one-pot recipe, ready in about 240 minutes, pairs beef short ribs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 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 medium carrots
• 2 medium parsnips
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups beef stock
• 1 tbsp fresh thyme
• 3 cloves garlic
• 1/2 cup red wine
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat short ribs dry with paper towels and season generously with sea salt and black pepper.
2. Step 2: Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear ribs on all sides for 4 minutes per side until deeply browned, then transfer to a plate.
3. Step 3: Melt butter in the same pot over medium heat, add flour and whisk constantly for 1 minute to form a roux.
4. Step 4: Deglaze the pot with red wine, scraping up browned bits, then add beef stock and thyme, bringing to a simmer.
5. Step 5: Return ribs to the pot, cover with a lid, and simmer on low heat for 3 hours until fork-tender.
6. Step 6: While ribs cook, peel and dice carrots and parsnips into 1-inch pieces. Simmer in a pot of boiling salted water for 20 minutes until very tender.
7. Step 7: Drain vegetables, return to the pot, and mash with 1/4 cup of the cooking liquid until smooth. Season with salt and pepper.
8. Step 8: Remove ribs from pot, skim excess fat from the sauce, and reduce sauce by half over medium heat for 15 minutes until thickened.
9. Step 9: Serve ribs over puree with reduced sauce drizzled on top.