Braised Short Ribs with Root Vegetables

Your New Favorite Cozy Night In: Braised Short Ribs That Will Seriously Wow You

Hey there, my fellow flavor adventurer! Let’s talk about that magical moment when you slide a dish out of the oven, lift the lid, and a cloud of the most incredible, soul-warming aroma hits you right in the face. You know the one. It’s the smell of patience and love, of deep, savory goodness that promises to make everything feel just a little bit better. That, my friend, is the power of a perfectly braised short rib.

I know what you might be thinking: “Clara, this sounds… fancy. Intimidating. A project.” But I’m here to let you in on a little secret: braising is quite possibly the most forgiving, low-effort, high-reward cooking technique out there. It’s basically the culinary equivalent of a warm hug. We’re taking a tough, flavorful cut of beef and transforming it into something so melt-in-your-mouth tender, you barely need a fork. We’re letting time and gentle heat do all the heavy lifting while we cozy up with a book or, let’s be real, another episode of our favorite show.

This recipe for Braised Short Ribs with Root Vegetables is my ultimate go-to for a special dinner that doesn’t require special skills. It’s a celebration of simple, whole ingredients—earthy carrots, sweet parsnips, rich red wine, and fragrant herbs—coming together to create something truly extraordinary. It’s healthy in the sense that it’s real, nourishing, and made with love, and I promise, it will absolutely make your eyes light up. So, tie on your apron, grab your favorite Dutch oven, and let’s cook something that’s totally worth licking the spoon (and the plate!).

The Dinner Party That (Almost) Wasn’t

This recipe will forever remind me of the first “fancy” dinner party I ever hosted in my tiny first apartment. I was so determined to impress my friends. I had the playlist curated, the table set with my mismatched thrift store plates, and a menu that was, in hindsight, wildly ambitious. The star of the show? Braised short ribs.

I remember the panic setting in about two hours in. The apartment smelled divine, but when I nervously peeked into the pot, the ribs looked… well, the same. They weren’t falling apart! My heart sank. I was convinced I had ruined everything. In a fluster, I called my grandma, the undisputed queen of comfort food. She laughed her warm, knowing laugh and said, “Honey, stop poking it! The meat is shy. It won’t get tender if you keep interrupting. Go set the table again and leave it alone.” She was right, of course. I put the lid back on, poured myself a glass of the wine I’d used for the braise, and forced myself to relax. Another hour later, I had the most perfect, glorious, fall-off-the-bone ribs you could imagine. The dinner was a smash hit, and I learned a priceless lesson: trust the process, and for goodness sake, stop lifting the lid!

Gathering Your Cozy Kitchen Squad: The Ingredients

Here’s your shopping list for this flavor journey. Don’t stress about exact measurements—cooking is an art, not a science!

• 3–4 lbs bone-in beef short ribs: The star of the show! The bone adds incredible depth and richness to the sauce. Look for ribs with a good amount of meat and marbling (those little white flecks of fat)—that’s what will melt down and make them so tender. If you can only find boneless, that’s okay, just reduce the braising time by about 30 minutes and keep an eye on them.
• Salt and pepper to taste: This is our primary seasoning, so don’t be shy! A really good, generous crust from the salt and pepper is the foundation of flavor.
• 2 tablespoons olive oil: For searing. Any neutral, high-heat oil like avocado or grapeseed works great too.
• 1 large onion, chopped: The aromatic base of our sauce. Yellow or white onion is perfect here.
• 2–3 cloves garlic, minced: Because is it even a cozy dinner without garlic? Feel free to add an extra clove if you’re a fiend like me.
• 2 tablespoons tomato paste: Our secret weapon for umami and color! Let it cook for a minute until it darkens slightly—this deepens its flavor and gets rid of any tinny taste.
• 2 cups dry red wine: Please use a wine you’d actually enjoy drinking! A Cabernet Sauvignon, Merlot, or Pinot Noir are all fantastic choices. The alcohol cooks off, leaving behind a beautiful acidity and complexity. Non-alcoholic sub: Use an additional 2 cups of beef broth mixed with 1 tablespoon of red wine vinegar or balsamic vinegar.
• 2 cups beef broth: Preferably low-sodium so we can control the salt level. Good-quality stock makes a difference!
• 3 carrots, cut into large chunks: They’ll cook for hours, so we want them big and sturdy enough to hold their shape but still soak up all that glorious braising liquid.
• 2 parsnips or turnips, peeled and chopped: I adore parsnips for their sweet, almost peppery flavor, but turnips add a wonderful, slightly bitter contrast. You can’t go wrong!
• 2 sprigs fresh thyme & 2 sprigs fresh rosemary: The dynamic duo of cozy herbs. Tying them together with kitchen twine makes them easy to fish out later, but just tossing them in works too. Dried works in a pinch—use about 1 teaspoon of each.Print
  

  Braised Short Ribs with Root Vegetables

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  • Author: clarawhitmore
  • Total Time: ~3 hours 20 minutes
  • Yield: 4–6 servings 1x

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  Description

  Fall-apart tender beef short ribs, braised low and slow in a rich red wine broth with earthy root vegetables. This dish is deeply savory, melt-in-your-mouth satisfying, and ideal for cozy evenings, dinner parties, or special occasions that call for something soulful.

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  Ingredients

  Scale 1x2x3x

  3–4 lbs bone-in beef short ribs

  Salt and pepper to taste

  2 tablespoons olive oil

  1 onion, chopped

  2 cloves garlic, minced

  2 tablespoons tomato paste

  2 cups dry red wine

  2 cups beef broth

  3 carrots, cut into chunks

  2 parsnips or turnips, peeled and chopped

  2 sprigs fresh thyme

  2 sprigs fresh rosemary

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  Instructions

  Preheat oven to 325°F (160°C).

  Pat ribs dry, season well with salt and pepper. In a Dutch oven, sear ribs in olive oil until browned on all sides. Remove and set aside.

  In the same pot, sauté onion until soft. Add garlic and tomato paste, cook 1 minute.

  Pour in wine, scraping up browned bits. Simmer 5 minutes.

  Return ribs to pot. Add broth, carrots, parsnips, and herbs. Liquid should mostly cover the ribs.

  Cover and braise in the oven for 2½ to 3 hours, until meat is fork-tender.

  Skim fat if needed. Serve ribs and veggies with a ladle of the rich braising sauce.

  • Prep Time: 20 mins
  • Cook Time: 3 hours
  • Category: Dinner

  Nutrition

  • Calories: 560
  • Sugar: 5g
  • Sodium: 480mg
  • Fat: 38g
  • Saturated Fat: 15g
  • Carbohydrates: 14g
  • Protein: 35g
  • Cholesterol: 110mg

Let’s Get Braising: Your Step-by-Step Guide

Okay, team! Let’s break this down. Read through once, then just go with the flow. You’ve got this.

1. Preheat and Prep: Crank that oven to 325°F (160°C). This low and slow heat is the key to tenderness. While it’s heating, pat your short ribs completely dry with paper towels. This is a non-negotiable step for getting that perfect, crispy sear instead of a steamy, gray exterior. Season all over very generously with salt and pepper. Like, more than you think you need.
2. Sear the Star: Heat the olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil is shimmering, carefully add the ribs (don’t crowd the pan—work in batches if needed!). Sear them for 3-4 minutes per side, until they have a deep, dark, delicious-brown crust. This isn’t just for looks; this Maillard reaction is building massive flavor into the entire dish. Remove the ribs to a plate and let them rest.
3. Build the Flavor Base: Reduce the heat to medium. Toss your chopped onion into the same pot (with all those yummy browned bits and the rendered fat). Sauté for about 5 minutes until they become soft and translucent. Now add the garlic and tomato paste. Stir constantly for about 1 minute until the tomato paste darkens a shade and the garlic becomes fragrant. You’ll smell the magic happening!
4. Deglaze Like a Pro: This is the best part! Pour in your red wine. It will sizzle and steam gloriously. Use your wooden spoon to scrape up all those browned bits stuck to the bottom of the pot—that’s pure flavor gold! Let the wine simmer for a good 5 minutes. This allows the alcohol to cook off and the flavor to concentrate.
5. The Big Reunion: gently place the seared short ribs back into the pot, along with any juices that accumulated on the plate. Pour in the beef broth. It should come about ¾ of the way up the sides of the ribs; they shouldn’t be fully submerged. Tuck the carrot and parsnip chunks around the ribs and throw in the herb sprigs.
6. Low and Slow Magic: Cover the pot with a tight-fitting lid and carefully transfer it to your preheated oven. Now, walk away. Seriously. Set a timer for 2 hours and resist the urge to peek! Let the oven work its low-and-slow magic. After 2 hours, you can check. The meat should be starting to pull away from the bone. Give it another 30-60 minutes until it is utterly fork-tender. A fork should slide in and out with zero resistance.
7. The Final Touch: Once done, carefully remove the pot from the oven. If there’s a lot of fat on the surface, you can skim it off with a spoon or a fat separator. Taste the sauce and adjust seasoning with more salt or pepper if needed. It will be incredibly flavorful already!

How to Serve This Masterpiece

This dish is a complete meal in a pot, but how you present it is part of the fun! I love serving this family-style right out of the Dutch oven for that rustic, “dig in!” vibe. Place the pot right in the middle of the table. For a more elegant plating, place a short rib or two in the center of a shallow bowl, arrange the tender vegetables around it, and ladle a generous amount of that rich, glossy sauce over everything. It demands something to soak up every last drop. Creamy mashed potatoes, soft polenta, or a crusty piece of sourdough bread are non-negotiable sides in my world. A simple, bright arugula salad on the side helps cut through the richness perfectly.

Make It Your Own: Fun Variations

Once you master the basic method, the world is your braising oyster! Here are a few ways to play with the formula:

• Spicy & Smoky: Add a pinch of crushed red pepper flakes when you add the garlic, and a teaspoon of smoked paprika with the tomato paste.
• Mushroom Lover’s Dream: Sauté 8 oz of sliced cremini mushrooms with the onions for an extra earthy, umami-packed sauce.
• Balsamic Twist: Substitute ¼ cup of the red wine with good balsamic vinegar for a sweet and tangy kick.
• Instant Pot Speed Run: Use the sauté function for searing and building the base. Add everything, seal the lid, and cook on high pressure for 45-50 minutes, followed by a natural pressure release for 15 minutes.
• Whole30/Paleo Friendly: Omit the wine and use an additional 1 cup of beef broth + 1 cup of mushroom broth and 2 tablespoons of coconut aminos.

Clara’s Chef Notes & Kitchen Confessions

This recipe has evolved so much since that first anxious dinner party. My biggest hack? I almost always make this a day ahead. Braised dishes are famously better the next day after the flavors have had a chance to mingle and get to know each other in the fridge. Just let it cool completely, store it in the pot (or a container), and the next day, the fat will have solidified on top, making it super easy to remove. Then, just gently reheat it on the stovetop over low heat until warmed through. It takes the pressure off completely for a dinner party!

Another confession: I am a notorious lid-lifter. I’ve gotten better, but I still sometimes can’t help myself. If you peek, don’t sweat it. Just know that every time you do, you let heat and moisture escape, so it might add a few extra minutes to your cooking time. It’s not the end of the world. This recipe is resilient, just like us. The journey is all part of the fun!

Your Braising Questions, Answered!

Q: My sauce is too thin after braising. How can I thicken it?
A: No problem! This is a common one. You have two great options. 1) Reduction: Remove the ribs and veggies and keep them warm. Place the pot on the stovetop and simmer the sauce uncovered over medium heat until it reduces to your desired consistency. 2) Slurry: Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Whisk this into the simmering sauce and cook for 1-2 minutes until thickened.

Q: Can I make this in a slow cooker?
A: Absolutely! Follow steps 1-4 on the stovetop to sear the meat and build the flavor base. Then, transfer everything to your slow cooker. Cook on LOW for 8 hours or on HIGH for 4-5 hours, until fork-tender.

Q: The meat isn’t tender after 3 hours! What happened?
A> Don’t worry! This usually means your particular cut of meat needs a little more time. Ovens can also vary in temperature. Just pop the lid back on and check it every 20-30 minutes until it reaches that fall-apart tenderness. Tough meat just needs more time, not more heat.

Q: Is there a substitute for red wine?
A> Of course! See the ingredient list for a detailed non-alcoholic sub. In a pinch, you can also use unsweetened cranberry juice or pomegranate juice for a fruity acidity, though the flavor profile will be slightly different.

Nourishment Notes (Because Food is Fuel & Joy!)

This is a hearty, satisfying dish packed with high-quality protein from the beef and a fantastic array of vitamins and fiber from the root vegetables. While it’s richer than a everyday salad, it’s made with whole, real ingredients that nourish your body and soul. It’s a perfect example of the balance I love—eating food that makes you feel strong and deeply, deeply happy.

Prep Time: 20 minutes | Cook Time: 3 hours | Total Time: 3 hours 20 minutes | Servings: 6

Per Serving (approximate): Calories: 560 | Fat: 38g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 480mg | Carbohydrates: 14g | Sugars: 5g | Protein: 35g