Slow-Cooked Beef Short Ribs with Roasted Root Vegetables

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

Fall-apart tender short ribs simmered in a rich broth with caramelized root vegetables for a deeply satisfying weeknight meal. This american-inspired beef ready in about 230 minutes pairs beef short ribs, olive oil, 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.

★ 4.6 (12 ratings) Prep: 20 min Cook: 210 min Serves 4 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the 2.5 lbs short ribs dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Sear the short ribs for 5 minutes per side until deeply browned.
  3. Step 3: Remove ribs and set aside. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for 5 minutes until softened and slightly caramelized.
  4. Step 4: Stir in 4 minced garlic cloves, 2 tbsp tomato paste, 1 tbsp balsamic vinegar, 1 tsp thyme, and 1 tsp rosemary. Cook for 1 minute until fragrant.
  5. Step 5: Return the short ribs to the pot. Add 2 cups beef broth and bring to a gentle simmer.
  6. Step 6: Cover the pot with a lid and transfer to a preheated oven at 325°F. Cook for 3 hours until meat is fork-tender.
  7. Step 7: Remove the pot from the oven. Add 2 cups diced sweet potato and 1 cup diced parsnip. Return to the oven, covered, and cook for 30 minutes until vegetables are tender.

Frequently asked questions

How long does Slow-Cooked Beef Short Ribs with Roasted 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 Ribs with Roasted 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 Ribs with Roasted 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 Roasted 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 Roasted Root Vegetables?

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.

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