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

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

Fall-apart tender beef short ribs simmered in a rich red wine sauce with hearty root vegetables for a comforting weeknight dinner. This american-inspired slow cooker ready in about 220 minutes pairs (900g) Beef short ribs, Olive oil, chopped Large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 200 min Serves 4 American cuisine 650 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 2 lbs (900g) of beef short ribs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in two batches for 4-5 minutes per side until browned, then set aside.
  3. Step 3: Add 1 chopped large onion and 4 minced garlic cloves to the pot, cooking for 3 minutes until softened. Stir in 2 tbsp tomato paste and cook for 1 minute.
  4. Step 4: Pour in 1 cup (240ml) red wine and 1 cup (240ml) beef broth, scraping the pot bottom to lift browned bits. Bring to a simmer.
  5. Step 5: Return the seared short ribs to the pot along with 3 chopped medium carrots, 3 chopped medium parsnips, and 4 chopped medium potatoes. Add 2 tsp fresh thyme and 1 tsp fresh rosemary.
  6. Step 6: Bring to a gentle simmer, cover, and cook on low heat for 3-4 hours or in a preheated 325°F (163°C) oven for 3 hours until the meat is fork-tender and falls off the bone.

Frequently asked questions

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

Total time is about 220 minutes (20 min prep + 200 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 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 (900g) beef short ribs from drying out.

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

American 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.

What others are saying

Related recipes