Whiskey-Braised Beef Short Ribs with Root Vegetables

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender beef short ribs slowly braised in whiskey and rich broth, served atop caramelized root vegetables. This American-inspired beef recipe, ready in about 215 minutes, pairs beef short ribs, all-purpose flour, 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.

Ingredients

• 3 pounds beef short ribs
• 1/4 cup all-purpose flour
• 2 tablespoons canola oil
• 1 cup Kentucky bourbon whiskey
• 3 cups beef broth
• 2 medium, peeled and cut into 1-inch pieces carrot
• 2 medium, peeled and cut into 1-inch pieces parsnip
• 1 large, quartered yellow onion
• 4, smashed garlic cloves
• 3 fresh thyme sprigs
• 2 teaspoons salt
• 1 teaspoon black pepper

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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.