Slow-Braised Beef Short Ribs with Root Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Tender beef short ribs braised until fall-off-the-bone tender, served with a medley of roasted root vegetables for a deeply comforting meal. This american-inspired beef ready in about 240 minutes pairs pounds beef short ribs, tablespoons olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1/2 cup red wine
• 1 teaspoon dried thyme
• 2 bay leaf
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 3 medium, peeled and cut into 1-inch pieces potatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Pat short ribs dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering. Sear ribs on all sides for 3 minutes per side until browned, then remove and set aside.
2. Step 2: Add remaining 1 tablespoon olive oil to the Dutch oven. Sauté diced onion, carrots, and celery for 5 minutes until softened. Add minced garlic and tomato paste, cooking for 1 minute until fragrant.
3. Step 3: Return seared ribs to pot. Pour in beef broth and red wine, scraping up browned bits from the bottom. Add thyme, bay leaves, parsnips, and potatoes. Bring to a simmer.
4. Step 4: Cover pot, transfer to preheated oven at 325°F, and braise for 3 hours until meat is fork-tender.
5. Step 5: Remove ribs and vegetables. Strain cooking liquid into a bowl, discarding solids. Skim off excess fat, then return liquid to pot and simmer uncovered for 15 minutes to reduce by half.
6. Step 6: Slice ribs from bone, return to pot with vegetables, and simmer for 5 minutes to reheat. Adjust seasoning with salt and pepper.