Slow-Braised Short Rib with Root Vegetable Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A deeply flavorful, fall-off-the-bone beef dish with earthy roasted vegetables, embodying the patience and focus of true culinary seriousness. This beef-inspired slow cooker ready in about 270 minutes pairs (about 4 large pieces) 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 720 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 (about 4 large pieces) beef short ribs
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 4 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, chopped red onion
• 6 thyme sprigs
• 4, smashed garlic cloves
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp butter

Instructions

1. Step 1: Pat short ribs dry with paper towels, then season generously with salt and pepper. Dredge each piece in 2 tbsp flour until evenly coated.
2. Step 2: Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear ribs in batches for 3-4 minutes per side until deeply browned, then transfer to a plate.
3. Step 3: Add carrots, parsnips, and onion to the pot, stirring to coat in browned bits. Sauté for 5 minutes until vegetables begin to soften and caramelize around the edges.
4. Step 4: Return ribs to the pot, add thyme, garlic, wine, and broth. Bring to a gentle simmer, then cover and transfer to a preheated 300°F (150°C) oven.
5. Step 5: Braise for 3 hours, or until meat is fork-tender and pulls away from bone, checking occasionally to ensure liquid level.
6. Step 6: Remove ribs and strain cooking liquid through a fine-mesh sieve into a saucepan, discarding solids. Skim excess fat from surface, then simmer uncovered for 20 minutes until reduced by half and slightly thickened.
7. Step 7: Return ribs to sauce, cover, and simmer gently for 15 minutes to absorb flavors. Serve with the ragout vegetables spooned underneath.