Slow-Braised Beef Short Ribs with Root Vegetables
Fall-off-the-bone beef short ribs simmered for hours with carrots, parsnips, and aromatic herbs for deep, comforting flavor. This american-inspired beef ready in about 200 minutes pairs bone-in beef short ribs, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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, bone-in beef short ribs
- 2 tbsp olive oil
- 1 medium, diced onion
- 2, diced carrots
- 2, diced parsnips
- 2 cups low-sodium beef broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 3 cloves, minced garlic
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 300°F. Pat short ribs dry and season with 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium heat, then sear ribs on all sides for 5 minutes until browned.
- Step 2: Remove ribs, add 1 diced onion, 2 diced carrots, and 2 diced parsnips to the pot. Cook for 5 minutes until vegetables soften, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Return ribs to pot, add 2 cups low-sodium beef broth, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Bring to a gentle simmer, cover, and braise in oven for 3 hours until meat is fork-tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Braised Beef Short Ribs with Root Vegetables take to make?
Total time is about 200 minutes (20 min prep + 180 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 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 bone-in beef short ribs from drying out.
Can I substitute ingredients in Slow-Braised Beef 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 Slow-Braised Beef Short Ribs with Root Vegetables 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 Root Vegetables?
American 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.
What others are saying
- ★★★★★
Perfect beef recipe for a weeknight dinner.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
