Slow-Roasted Beef Short Ribs with Red Wine Reduction and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slow-roasted beef short ribs served with a rich red wine reduction and a medley of caramelized root vegetables for a comforting dinner. This french-inspired beef ready in about 215 minutes pairs beef short ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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.

Prep: 20 min Cook: 195 min Serves 6 French cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Season 3 lbs beef short ribs generously with 2 tsp kosher salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for 3-4 minutes per side until deeply browned; remove and set aside.
  3. Step 3: Add 3 peeled and chunked carrots, 2 peeled and chunked parsnips, 1 large quartered yellow onion, and 4 smashed garlic cloves to the pot; sauté for 5 minutes until vegetables begin to soften.
  4. Step 4: Pour in 1 1/2 cups dry red wine, scraping up browned bits from the bottom; reduce by half over 5 minutes.
  5. Step 5: Return short ribs to the pot, add 2 cups beef broth and 2 sprigs fresh rosemary, cover tightly, and place in the oven to braise for 3 hours until meat is tender and falling off the bone.
  6. Step 6: Remove ribs and vegetables; strain liquid into a saucepan, discard solids, and simmer sauce until reduced by half. Whisk in 2 tbsp butter for richness and season with salt and pepper.
  7. Step 7: Serve short ribs topped with root vegetables and drizzled with the red wine reduction.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 215 minutes (20 min prep + 195 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-Roasted Beef Short Ribs with Red Wine Reduction 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 beef short ribs from drying out.

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

French 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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