Slow-Cooked Short Ribs with Parsnip Mash
Fall-apart short ribs braised with apples and thyme, served atop a smooth parsnip purée with a touch of lemon. This american-inspired slow cooker ready in about 205 minutes pairs beef short ribs, canola oil, medium apples for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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 beef short ribs
- 1 tbsp canola oil
- 2 medium apples
- 1 cup red wine
- 1.5 cups beef broth
- 1 tbsp fresh thyme
- 4 medium parsnips
- 2 tbsp unsalted butter
- 3 tbsp heavy cream
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat ribs dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp canola oil in a Dutch oven over medium-high heat. Sear ribs for 4 minutes per side until browned, then remove and set aside.
- Step 2: Dice 2 peeled apples and add to the pot with 1 tbsp chopped thyme. Cook for 3 minutes until apples soften. Pour in 1 cup red wine and scrape up browned bits.
- Step 3: Add 1.5 cups beef broth, 2 tbsp thyme, and seared ribs. Bring to a gentle simmer, cover, and transfer to a 325°F oven. Braise for 3 hours until meat is tender.
- Step 4: While ribs cook, boil 4 peeled and chopped parsnips in salted water for 20 minutes until fork-tender. Drain, then mash with 2 tbsp butter and 3 tbsp heavy cream until smooth.
- Step 5: Remove ribs from pot and strain cooking liquid into a saucepan. Simmer uncovered for 20 minutes until reduced by half. Stir in 1 tbsp lemon juice. Serve ribs over parsnip mash with a drizzle of reduced sauce.
Frequently asked questions
How long does Slow-Cooked Short Ribs with Parsnip Mash take to make?
Total time is about 205 minutes (25 min prep + 180 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 Short Ribs with Parsnip Mash?
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 Short Ribs with Parsnip Mash?
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 Short Ribs with Parsnip Mash 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 Short Ribs with Parsnip Mash?
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
- ★★★★★
Amazing! I'll make this again for dinner parties.
- ★★★★★
This recipe is a keeper! The slow cooking made the meat so flavorful and the mash was creamy and delicious.
- ★★★★★
The ribs were fall-off-the-bone tender and the parsnip mash was a perfect side. My family loved it!
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