Slow-Braised Short Ribs with Root Vegetable Mash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply satisfying dish where fall-off-the-bone beef ribs are braised for hours, accompanied by a creamy mash of roasted root vegetables — a meal that demands attention. This french-inspired beef ready in about 210 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 620 calories and feeds 6, 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.

★ 4.3 (13 ratings) Prep: 30 min Cook: 180 min Serves 6 French cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim excess fat from 3 lbs beef short ribs and season generously with salt and pepper.
  2. Step 2: Heat 1 tbsp oil in a Dutch oven over medium-high heat. Sear short ribs on all sides for 4 minutes per side until deeply browned.
  3. Step 3: Add 1 large diced onion and 6 minced garlic cloves to the pot. Cook for 3 minutes until fragrant, then stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
  4. Step 4: Deglaze the pot with 1 cup red wine, scraping up browned bits. Add 2 cups beef broth, 1 tsp dried thyme, and 3 lbs seared short ribs.
  5. Step 5: Bring to a simmer, cover tightly, and transfer to a 300°F oven. Braise for 3 hours until meat is fork-tender.
  6. Step 6: Meanwhile, peel and dice 4 medium carrots and 2 medium parsnips into 1-inch pieces. Toss with 2 tbsp oil, salt, and pepper, then roast at 400°F for 25 minutes until caramelized and tender.
  7. Step 7: Mash roasted vegetables with 4 tbsp butter and 1/2 cup heavy cream until smooth and creamy, adding a splash of reserved braising liquid if needed.
  8. Step 8: Remove ribs from pot, discard fat, and serve with mashed vegetables.

Frequently asked questions

How long does Slow-Braised Short Ribs with Root Vegetable Mash take to make?

Total time is about 210 minutes (30 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 Short Ribs with Root Vegetable Mash?

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 Short Ribs with Root Vegetable Mash?

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 Short Ribs with Root Vegetable Mash for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Short Ribs with Root Vegetable Mash?

French 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.

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