Slow-Cooked Beef Short Ribs with Herb Crust & Root Vegetable Mash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Fall-off-the-bone beef short ribs braised in rich red wine and herbs, served with a creamy root vegetable mash for comforting perfection. This american-inspired beef ready in about 240 minutes pairs Olive oil, Red wine, Beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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

• 4 (about 2 lbs total), trimmed of excess fat Beef short ribs
• 2 tbsp Olive oil
• 1 cup Red wine
• 1.5 cups Beef broth
• 1 cup Diced carrots
• 1 cup Diced parsnips
• 1/2 cup Diced celery
• 2 tbsp finely chopped Fresh rosemary
• 1 tbsp finely chopped Fresh thyme
• 4, minced Garlic cloves
• 1 tbsp All-purpose flour
• 2 tbsp Butter
• 1/4 cup Heavy cream
• 1 tsp Salt
• 1/2 tsp Freshly ground black pepper

Instructions

1. Step 1: Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear ribs on all sides (about 3-4 minutes per side) until deeply browned, then remove and set aside.
2. Step 2: Add carrots, parsnips, and celery to the pot. Sauté for 5 minutes until slightly softened. Add garlic and cook for 1 minute until fragrant.
3. Step 3: Return short ribs to the pot. Pour in red wine and beef broth, scraping up any browned bits from the bottom. Stir in rosemary, thyme, and 1/2 tsp salt. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).
4. Step 4: Braise for 3-3.5 hours until meat is fork-tender. Remove ribs and let rest. Strain cooking liquid into a bowl, skimming off excess fat. Return 2 cups of the liquid to the pot.
5. Step 5: Whisk flour into the reserved cooking liquid over medium heat until thickened, about 3-4 minutes. Stir in butter and heavy cream until smooth and glossy. Season with additional salt and pepper to taste.
6. Step 6: Slice ribs from the bone and serve with the rich sauce spooned over top. Accompany with creamy root vegetable mash (mashed potatoes, carrots, and parsnips cooked in milk and butter).