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Irresistible Braised Short Ribs Recipe with Root Vegetables Perfect for Dinner

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Slow-braised short ribs paired with earthy root vegetables create a cozy, comforting dish with melt-in-your-mouth tenderness and rich, rustic flavor. Perfect for special occasions or a hearty family dinner.

Ingredients

Scale
  • 3 to 4 pounds bone-in beef short ribs
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and chopped
  • 2 small turnips, peeled and diced
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (e.g., Cabernet Sauvignon)
  • 3 cups low sodium beef broth
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • A handful fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Season the short ribs liberally with salt and pepper.
  3. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the ribs in batches for 4-5 minutes per side until deeply browned. Remove ribs and set aside.
  4. Reduce heat to medium and add chopped onion, celery, and garlic. Cook for 5-7 minutes until softened and fragrant but not browned.
  5. Stir in the tomato paste and cook for 2 minutes.
  6. Pour in 1 cup of red wine, scraping up browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
  7. Add beef broth, fresh thyme, and bay leaves. Return ribs to the pot, nestling them into the liquid.
  8. Bring to a gentle simmer on the stovetop. Cover tightly and transfer to the oven. Braise for 2.5 to 3 hours until meat is fork-tender.
  9. About 1 hour before ribs are done, add carrots, parsnips, and turnips to the pot.
  10. Once done, carefully remove ribs and vegetables to a serving platter. Skim fat from braising liquid if desired.
  11. Optional: Simmer braising liquid on stovetop for 10-15 minutes to thicken sauce.
  12. Pour sauce over ribs and vegetables, garnish with fresh parsley, and serve.

Notes

Searing ribs well before braising is essential for flavor. Use a heavy-bottomed pot for even heat distribution. If sauce tastes flat, add a splash of balsamic vinegar or a teaspoon of Dijon mustard. Let ribs rest 10 minutes before serving to redistribute juices. For a slow cooker method, cook on low for 6-8 hours, adding vegetables halfway through.

Nutrition

Keywords: braised short ribs, root vegetables, comfort food, slow-cooked, beef ribs, dinner recipe, one-pot meal, gluten-free

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