Slow-Simmered Beef Short Ribs with Carrot-Parsnip Medley

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

Tender beef short ribs slow-cooked with caramelized carrots and parsnips in a herb-infused broth, creating a deeply savory and comforting meal perfect for chilly evenings. This american-inspired slow cooker ready in about 200 minutes pairs beef short ribs, olive oil, large yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 20 min Cook: 180 min Serves 4 American cuisine 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs beef short ribs with salt and pepper, then sear in batches until browned on all sides, about 4-5 minutes per side, then set aside.
  2. Step 2: Add 1 tbsp olive oil to the Dutch oven, then add 1 diced yellow onion and cook for 3-4 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Return the seared short ribs to the pot, then pour in 1 cup beef broth and 1/2 cup red wine. Add 2 sprigs fresh thyme, 1 bay leaf, and 1 tsp dried rosemary. Bring to a simmer, then cover and reduce heat to low.
  4. Step 4: Add 2 peeled and sliced carrots and 2 peeled and sliced parsnips to the pot, then cover and simmer gently for 2.5 to 3 hours, or until the meat is fork-tender and vegetables are cooked through.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Simmered Beef Short Ribs with Carrot-Parsnip Medley take to make?

Total time is about 200 minutes (20 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-Simmered Beef Short Ribs with Carrot-Parsnip 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 Ribs with Carrot-Parsnip 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 Ribs with Carrot-Parsnip 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 Ribs with Carrot-Parsnip Medley?

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

Related recipes