Slow-Simmered Beef Short Rib with Root Vegetable Medley
Fall-apart tender beef short ribs braised with earthy root vegetables for a deeply satisfying winter meal. This american-inspired one pot ready in about 250 minutes pairs beef short ribs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 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
- 4 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch chunks parsnips
- 1 large, thinly sliced onion
- 4 cloves, minced garlic
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine
- 4 sprigs fresh thyme
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat short ribs dry with paper towels and season generously with salt and black pepper.
- Step 2: Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear ribs for 4 minutes per side until deeply browned, then remove and set aside.
- Step 3: Add onion and carrots to the pot, cooking for 5 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
- Step 4: Return ribs to the pot, add beef broth and red wine, and nestle thyme sprigs among the meat. Bring to a gentle simmer.
- Step 5: Cover tightly and transfer to a preheated 325°F oven. Braise for 3 hours until meat pulls away from bones easily.
- Step 6: Remove lid, add parsnips, and simmer uncovered for 45 minutes until vegetables are tender and sauce has reduced to coat the back of a spoon.
Frequently asked questions
How long does Slow-Simmered Beef Short Rib with Root Vegetable Medley take to make?
Total time is about 250 minutes (25 min prep + 225 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-Simmered Beef Short Rib with Root Vegetable Medley?
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-Simmered Beef Short Rib with Root Vegetable Medley?
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-Simmered Beef Short Rib with Root Vegetable Medley 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-Simmered Beef Short Rib with Root Vegetable Medley?
American one pot 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.
