Slow-Cooked Beef Short Rib with Red Wine and Root Vegetables

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

Fall-off-the-bone beef short ribs braised with red wine and seasonal vegetables for deep, complex flavor. This french-inspired slow cooker ready in about 230 minutes pairs beef short ribs, all-purpose flour, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 210 min Serves 4 French cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat short ribs dry and season with flour, salt, and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
  2. Step 2: Sear ribs in batches for 4 minutes per side until deeply browned. Transfer to a plate.
  3. Step 3: Add carrots and parsnips to the pot and cook for 4 minutes until slightly softened. Add garlic and thyme, stirring for 1 minute until fragrant.
  4. Step 4: Pour in red wine and scrape up browned bits from the pot. Simmer for 2 minutes until reduced by half.
  5. Step 5: Return ribs to the pot, add beef stock, and bring to a gentle simmer. Cover and transfer to a preheated 300°F oven.
  6. Step 6: Braise for 3.5 hours until meat is fork-tender, checking occasionally to ensure liquid doesn't evaporate completely. Remove thyme sprigs before serving.

Frequently asked questions

How long does Slow-Cooked Beef Short Rib with Red Wine and Root Vegetables take to make?

Total time is about 230 minutes (20 min prep + 210 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-Cooked Beef Short Rib with Red Wine and 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 beef short ribs from drying out.

Can I substitute ingredients in Slow-Cooked Beef Short Rib with Red Wine and 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-Cooked Beef Short Rib with Red Wine and 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-Cooked Beef Short Rib with Red Wine and Root Vegetables?

French slow cooker 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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