Whiskey-Braised Beef Short Ribs with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs slowly braised in whiskey and rich broth, served atop caramelized root vegetables. This american-inspired beef ready in about 215 minutes pairs pounds beef short ribs, all-purpose flour, tablespoons canola oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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.

Prep: 20 min Cook: 195 min Serves 6 American cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 3 pounds beef short ribs and season with 2 teaspoons salt and 1 teaspoon black pepper. Dredge ribs evenly in 1/4 cup all-purpose flour, shaking off excess.
  2. Step 2: Heat 2 tablespoons canola oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides, about 3 minutes per side, until dark golden brown. Remove and set aside.
  3. Step 3: Carefully pour 1 cup Kentucky bourbon whiskey into the pot to deglaze, scraping up browned bits with a wooden spoon. Let the bourbon reduce for 2 minutes.
  4. Step 4: Add 3 cups beef broth, 2 peeled and chopped carrots, 2 peeled and chopped parsnips, 1 large quartered yellow onion, 4 smashed garlic cloves, and 3 sprigs fresh thyme to the pot. Return the ribs to the pot, submerging partially.
  5. Step 5: Cover the pot and place in the preheated oven. Braise for 3 hours, or until the meat is fork-tender and falling off the bone.
  6. Step 6: Remove ribs and vegetables to a serving dish. Skim fat from the sauce, then simmer uncovered on the stove for 10 minutes until slightly thickened. Spoon sauce over ribs and vegetables before serving.

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Frequently asked questions

How long does Whiskey-Braised Beef Short Ribs with Root Vegetables take to make?

Total time is about 215 minutes (20 min prep + 195 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 Whiskey-Braised Beef 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 pounds beef short ribs from drying out.

Can I substitute ingredients in Whiskey-Braised Beef 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 Whiskey-Braised Beef Short Ribs with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Whiskey-Braised Beef Short Ribs with Root Vegetables?

American 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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