Spiced Red Wine-Braised Short Ribs with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender beef short ribs slowly braised in a robust red wine sauce infused with warm spices, served alongside caramelized root vegetables. This french-inspired beef ready in about 190 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 650 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 beef short ribs
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp vegetable oil
• 1 large (1 cup) yellow onion, diced
• 2 medium (1 cup) carrot, peeled and chopped
• 2 (3/4 cup) celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef broth
• 2 bay leaves
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 large (1 cup) parsnip, peeled and sliced
• 1 lb baby potatoes, halved
• 3 fresh thyme sprigs
• 2 tbsp unsalted butter

Instructions

1. Step 1: Pat dry 3 lbs beef short ribs and season generously with 1 1/2 tsp kosher salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 4 minutes per side, then transfer to a plate.
3. Step 3: Add 1 cup diced yellow onion, 1 cup chopped carrot, and 3/4 cup chopped celery to the pot. Sauté for 6-7 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes until paste darkens.
5. Step 5: Pour in 2 cups dry red wine, scraping up browned bits from the bottom. Simmer until reduced by half, about 8 minutes.
6. Step 6: Return short ribs to the pot and add 2 cups beef broth, 2 bay leaves, 1/4 tsp ground cinnamon, and 1/4 tsp ground allspice.
7. Step 7: Cover and braise in a preheated oven at 325°F for 2 hours.
8. Step 8: Add 1 cup sliced parsnip, 1 lb halved baby potatoes, and 3 sprigs fresh thyme to the pot. Continue braising uncovered for 40 minutes until vegetables are tender and ribs fall off the bone.
9. Step 9: Remove ribs and vegetables to a serving dish. Stir 2 tbsp unsalted butter into the sauce in the pot until melted and glossy. Spoon sauce over ribs before serving.