Slow-Cooked Beef Short Ribs with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone beef short ribs simmered with carrots, potatoes, and herbs in a slow cooker, ideal for a comforting weeknight dinner. This american-inspired slow cooker ready in about 500 minutes pairs Beef Short Ribs, Olive Oil, Yellow Onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 6, 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.

★ 3.9 (13 ratings) Prep: 20 min Cook: 480 min Serves 6 American cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 900g beef short ribs with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Brown the short ribs on all sides, about 4 minutes per side. Transfer to the slow cooker.
  3. Step 3: Add 150g chopped onion and 4 minced garlic cloves to the skillet and cook for 2 minutes until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
  4. Step 4: Add the tomato paste mixture, 300g chopped carrots, 300g chopped potatoes, 1.5 cups beef broth, 1 tsp dried rosemary, 1 tsp dried thyme, and 1/2 tsp black pepper to the slow cooker.
  5. Step 5: Cover and cook on low for 8 hours or until the meat is fork-tender and easily pulls away from the bone.

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Frequently asked questions

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

Total time is about 500 minutes (20 min prep + 480 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 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 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 Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 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.

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