Name: Short Ribs with Spring Vegetables
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 4 h 5 min
Yield: 6
Ingredients: 3 lbs bone-in beef short ribs; Salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 2 tbsp tomato paste; 2 cups dry red wine; 4 cups beef broth; 2 sprigs fresh thyme; 1 bay leaf; 4 medium carrots, peeled and cut into chunks; 4 small turnips, peeled and quartered; 1 lb baby red or purple potatoes, halved; 1 cup cremini or shiitake mushrooms, sliced; Chopped fresh parsley, for garnish; Special Equipment:; Dutch oven or heavy-bottomed pot with lid; Ladle and slotted spoon

Short Ribs with Spring Vegetables

There’s something deeply comforting about a bowl of tender short ribs nestled among colorful spring vegetables, especially when it’s made with love and served around a bustling family table. This dish quickly became a favorite in our house after I first made it on a rainy weekend. I was craving something hearty yet fresh—something that said “comfort food” but with a bit of seasonal brightness. The moment I served it, I knew I’d struck gold. The aroma alone had everyone drifting into the kitchen asking, “When’s dinner ready?”

I love how this recipe combines rich, melt-in-your-mouth beef short ribs with the sweet and earthy flavors of carrots, turnips, and baby potatoes. The vegetables soak up all the incredible flavor from the slow-braised beef, and the broth is so good, you’ll want a piece of crusty bread to mop up every last drop. It’s the kind of meal that feels like a warm hug after a long day—and let’s be honest, we all need more of those.

What really makes this dish special is that it feels elegant without being fussy. It simmers away happily in the background while you go about your day, and when it’s ready, it’s a showstopper with minimal effort. My kids love it, my husband requests it often, and I love knowing I can whip up something so satisfying without a dozen pans to wash after. It’s a true win in our weeknight dinner rotation.

Questions I Often Get Asked About This Recipe

Can I make this in advance?
Yes! In fact, the flavors deepen if you make it a day ahead. Simply reheat gently before serving.

Can I use a different cut of beef?
Chuck roast or beef stew meat can work in a pinch, though short ribs offer the best flavor and texture.

Do I need a Dutch oven?
A Dutch oven is ideal for even cooking and retaining moisture, but any large, heavy pot with a lid will do.

Can I freeze the leftovers?
Absolutely. This dish freezes well for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.

What wine pairs best with this dish?
A full-bodied red like Cabernet Sauvignon or Merlot is a perfect match for the rich beef and savory broth.

What You Need to Make Short Ribs with Spring Vegetables

Ingredients:

3 lbs bone-in beef short ribs

Salt and freshly ground black pepper, to taste

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

2 tbsp tomato paste

2 cups dry red wine

4 cups beef broth

2 sprigs fresh thyme

1 bay leaf

4 medium carrots, peeled and cut into chunks

4 small turnips, peeled and quartered

1 lb baby red or purple potatoes, halved

1 cup cremini or shiitake mushrooms, sliced

Chopped fresh parsley, for garnish

Special Equipment:

Dutch oven or heavy-bottomed pot with lid

Ladle and slotted spoon

How to Make Short Ribs with Spring Vegetables

Season and Sear: Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the ribs on all sides until browned. Remove and set aside.

Sauté Aromatics: Lower the heat to medium. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and tomato paste, cooking for another minute.

Deglaze and Simmer: Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it reduce slightly, then add beef broth, thyme, and bay leaf. Return short ribs to the pot.

Slow Cook: Cover and simmer on low heat for about 2.5 to 3 hours, until the beef is fork-tender.

Add Vegetables: Add carrots, turnips, potatoes, and mushrooms. Simmer uncovered for an additional 30 minutes, or until vegetables are tender and flavors have melded.

Finish and Serve: Remove bay leaf and thyme sprigs. Adjust seasoning to taste. Garnish with chopped parsley and serve hot.

Tips for Making the Best Short Ribs with Spring Vegetables

Brown the meat well: Don’t rush this step—it builds deep flavor into the broth.

Deglaze with wine or broth: If you don’t cook with wine, substitute with extra broth and a splash of balsamic vinegar.

Skim the fat: For a lighter broth, skim off excess fat before serving—or chill the stew overnight and remove solidified fat before reheating.

Customize the veggies: Swap in parsnips, pearl onions, or celery root for a fun twist.

Serve with sides: A crusty baguette or buttery mashed potatoes makes this meal even more comforting.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was hands-down the best meal I’ve made all month. The beef was incredibly tender, and my kids ate every bite!”

⭐️⭐️⭐️⭐️ “Great recipe! Next time I might add a touch more seasoning, but the texture and richness were perfect.”

⭐️⭐️⭐️⭐️⭐️ “Made this for Sunday dinner and it was a hit with the whole family. Love how easy it was to pull together.”

⭐️⭐️⭐️⭐️ “Delicious and hearty. I added some extra mushrooms and served it over egg noodles—amazing!”

⭐️⭐️⭐️⭐️⭐️ “Perfect for a chilly evening. I’ll be making this again for sure—my husband keeps asking when!”

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