Slow-Braised Beef Short Ribs with Carrot and Parsnip Puree
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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat short ribs dry with paper towels and season generously with sea salt and black pepper.
- 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.
- Step 3: Melt butter in the same pot over medium heat, add flour and whisk constantly for 1 minute to form a roux.
- Step 4: Deglaze the pot with red wine, scraping up browned bits, then add beef stock and thyme, bringing to a simmer.
- Step 5: Return ribs to the pot, cover with a lid, and simmer on low heat for 3 hours until fork-tender.
- 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.
- 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.
- 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.
- Step 9: Serve ribs over puree with reduced sauce drizzled on top.
Frequently asked questions
How long does Slow-Braised Beef Short Ribs with Carrot and Parsnip Puree take to make?
Total time is about 240 minutes (45 min prep + 195 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 Slow-Braised Beef Short Ribs with Carrot and Parsnip Puree?
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 Slow-Braised Beef Short Ribs with Carrot and Parsnip Puree?
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 Slow-Braised Beef Short Ribs with Carrot and Parsnip Puree 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 Slow-Braised Beef Short Ribs with Carrot and Parsnip Puree?
American one pot 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
- ★★★★★
This recipe is a keeper! The short ribs were incredibly tender and the carrot and parsnip puree was divine. My whole family requested seconds.
- ★★★★★
Perfect for a cozy dinner. The slow braising made the meat so flavorful, and the carrots added the perfect sweetness.
- ★★★★★
Loved it! The ribs were fall-off-the-bone tender and the puree was creamy. Made for my family and they were amazed.
