Vintage Wine-Braised Short Ribs with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Fall-apart tender short ribs slow-cooked in a robust red wine sauce with roasted root vegetables for a dish that tastes like it’s been perfected for generations. This french-inspired beef ready in about 205 minutes pairs beef short ribs, red wine, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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
• 1 cup red wine
• 4 medium, peeled and cut into 1-inch chunks carrots
• 3 medium, peeled and cut into 1-inch chunks parsnips
• 3 finely diced shallots
• 2 sprigs fresh rosemary
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1/2 cup chicken stock
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat short ribs dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear ribs in batches for 4-5 minutes per side until deeply browned; transfer to a plate.
2. Step 2: Add diced shallots to the pot and cook for 2 minutes until softened, then stir in 2 tbsp all-purpose flour and cook for 1 minute to form a roux.
3. Step 3: Deglaze the pot with 1 cup red wine, scraping up browned bits, and simmer for 3 minutes until reduced by half.
4. Step 4: Return ribs to the pot, add 4 medium carrots, 3 medium parsnips, and 2 rosemary sprigs; pour in 1/2 cup chicken stock to cover ingredients halfway.
5. Step 5: Bring to a gentle simmer, cover with a lid, and transfer to a 325°F oven. Cook for 3 hours until ribs are fork-tender and vegetables are soft.
6. Step 6: Remove ribs and vegetables, strain sauce into a bowl, and skim excess fat. Return sauce to the pot, simmer uncovered for 10 minutes to thicken, then serve over ribs and vegetables.