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Irresistible Braised Short Ribs Recipe with Root Vegetables

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Tender beef short ribs slow-braised with earthy root vegetables in a rich, savory sauce. This comforting dish is perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 4 lbs beef short ribs, bone-in
  • Salt and freshly ground black pepper, to season
  • 2 tablespoons olive oil
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, minced
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and chunked
  • 1 medium turnip, peeled and chopped
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 3 cups beef broth (homemade or low-sodium store-bought)
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce (optional)

Instructions

  1. Pat the beef short ribs dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
  2. Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Sear the ribs in batches, browning each side for 3–4 minutes until deep golden. Remove and set aside.
  3. Lower heat to medium. Add chopped onion and celery to the pot and cook for 5 minutes until softened and fragrant. Add minced garlic and cook for 1 more minute, avoiding burning.
  4. Stir in tomato paste and cook for 2 minutes to deepen the sauce’s richness.
  5. Pour in red wine and scrape up browned bits from the bottom of the pot. Simmer for 3–4 minutes until reduced by about half.
  6. Return the short ribs to the pot. Add beef broth, fresh thyme sprigs, bay leaves, and Worcestershire sauce if using.
  7. Nestle in the chopped carrots, parsnips, and turnip, ensuring they are partially submerged in the liquid.
  8. Bring to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, checking halfway to rotate ribs and stir vegetables gently.
  9. Test tenderness after 2.5 hours by piercing a rib with a fork; if not tender, cook an additional 15–30 minutes.
  10. Remove ribs and vegetables to a serving dish and tent with foil to keep warm. Simmer the braising liquid on the stovetop over medium-high heat until slightly thickened, about 5–7 minutes. Adjust seasoning with salt and pepper.
  11. Pour sauce over ribs and root vegetables. Garnish with fresh thyme leaves if desired and serve.

Notes

Searing the ribs properly is essential for deep flavor. Avoid stirring too much during braising to keep the sauce clear. Use a heavy-bottomed pot for even heat. For a thicker sauce, whisk in a teaspoon of cornstarch mixed with cold water and simmer until thickened. Leftovers taste better the next day. Can be made in a slow cooker after browning ribs, cooking on low for 6–8 hours.

Nutrition

Keywords: braised short ribs, beef short ribs, root vegetables, comfort food, slow-cooked beef, hearty meal, fall recipe, red wine braise

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