Vintage Wine-Braised Short Ribs with Root Vegetables

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

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.

Prep: 25 min Cook: 180 min Serves 4 French cuisine 540 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Vintage Wine-Braised Short Ribs with Root Vegetables take to make?

Total time is about 205 minutes (25 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 Vintage Wine-Braised Short Ribs with Root Vegetables?

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 Vintage Wine-Braised Short Ribs with Root Vegetables?

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 Vintage Wine-Braised Short Ribs with Root Vegetables 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 Vintage Wine-Braised Short Ribs with Root Vegetables?

French beef 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.

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