Spiced Red Wine-Braised Beef Short Ribs with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Slow-braised beef short ribs simmered in a robust spiced red wine sauce with carrots and parsnips, delivering melt-in-your-mouth tenderness and rich flavor. This french-inspired beef ready in about 210 minutes pairs bone-in beef short ribs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 3 lbs, bone-in beef short ribs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp vegetable oil
• 3 medium carrots, peeled and cut into 2-inch pieces
• 2 medium parsnips, peeled and cut into 2-inch pieces
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 leaves bay leaves
• 3 sprigs fresh thyme sprigs

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs with 1 1/2 tsp salt and 1 tsp black pepper, then dredge evenly in 1/4 cup all-purpose flour.
2. Step 2: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown the ribs in batches for 3-4 minutes per side until deep golden brown, then remove and set aside.
3. Step 3: Add 1 large diced yellow onion, 4 minced garlic cloves, 3 peeled carrots cut into 2-inch pieces, and 2 peeled parsnips cut into 2-inch pieces to the pot. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 2 cups dry red wine and 2 cups beef broth, scraping up browned bits from the bottom.
5. Step 5: Return the ribs to the pot along with 2 bay leaves and 3 sprigs fresh thyme. Bring to a simmer, cover tightly, and transfer to the oven. Braise for 3 hours until meat is tender and falling off the bone.
6. Step 6: Remove ribs and vegetables from the pot. Skim fat from the sauce and reduce over medium heat for 10 minutes until slightly thickened. Serve ribs topped with the sauce and vegetables.