Slow-Cooked Beef Short Ribs with Carrots and Parsnips
Tender beef short ribs simmered with root vegetables until falling-apart tender, creating a rich, deeply flavored dish ideal for chilly evenings. This american-inspired beef ready in about 175 minutes pairs cut into 2-inch pieces beef short ribs, chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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, cut into 2-inch pieces beef short ribs
- 4 medium, peeled and sliced 1/2 inch thick carrots
- 3 medium, peeled and sliced 1/2 inch thick parsnips
- 1, chopped onion
- 4 cloves, minced garlic
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Pat the beef short ribs dry with paper towels. Season with 1 tsp salt and 1/2 tsp pepper.
- Step 2: Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side, then remove and set aside.
- Step 3: Add the chopped onion to the pot and cook for 3 minutes until softened. Add 4 cloves garlic, minced, and cook for 1 minute until fragrant.
- Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 2 cups beef broth and 1 tsp dried thyme.
- Step 5: Return the short ribs to the pot, along with the sliced carrots and parsnips. Bring to a gentle simmer.
- Step 6: Cover and reduce heat to low. Simmer for 2.5 hours, or until the meat is fork-tender.
- Step 7: Remove the short ribs and vegetables to a serving dish. Skim any excess fat from the sauce, then pour the sauce over the ribs and vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Short Ribs with Carrots and Parsnips take to make?
Total time is about 175 minutes (25 min prep + 150 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 Ribs with Carrots and Parsnips?
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 chopped onion from drying out.
Can I substitute ingredients in Slow-Cooked Beef Short Ribs with Carrots and Parsnips?
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 Ribs with Carrots and Parsnips 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 Ribs with Carrots and Parsnips?
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
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
