Red Wine Braised Short Ribs with Smashed Fall Vegetables Recipe -
Red Wine Braised Short Ribs with Smashed Fall Vegetables Recipe

Red Wine Braised Short Ribs with Smashed Fall Vegetables

Recipe by  

"Beef short ribs, aromatic vegetables and fresh herbs simmer in broth and red wine until the meat is tender and nearly falling off the bone. Mashed root vegetables compete this cool weather meal."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    35 mins
  • COOK

    1 hr 50 mins

    2 hrs 25 mins


  1. Coat the ribs with the flour and seasonings as desired.
  2. Heat the oil in an 8-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they're well browned on all sides. Remove the ribs with a slotted spoon and set them aside.
  3. Add the onions to the pot and cook for 5 minutes. Add the carrots, celery, garlic and rosemary. Cook for 3 minutes. Add the beef broth and wine. Return the beef to the pot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 to 1 1/2 hours, or until the meat is very tender.
  4. While the ribs are cooking, prepare the smashed vegetables: Place vegetable broth, squash, sweet potato, turnips, parsnips, onion and garlic in a 4-quart saucepot over high heat. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain vegetables, reserving the liquid.
  5. Mash the vegetables with 1/2 to 1 cup reserved broth using a potato masher until the vegetables are desired consistency. Serve with the ribs.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2010

i tweaked this recipe with another recipe that i found. instead of preparing the fall veggies later, i brown the meat & remove. then saute the chopped red onions 1st, then add 2 cups 1/2" chop carrots & 2 cups 1/2" chop parsnips & saute for 5 minutes, then i add the chopped garlic - saute another minute and add 1 bottle of red wine & 1 can beef broth. i also cooked it for 2 1/2 hours in a 325 oven - perfect. i take the ribs out, strain the veggies, refrigerate the stock - skim all the fat - thicken with a bit of butter & flour and pour over the ribs. reheat a bit & serve with smashed potatoes. yum yum.

Most Helpful Critical Review
Sep 27, 2010

I did not care for the wine in this dish. I was skeptical about using it in the first place but went ahead anyway. I seared the short ribs, then slow cooked everything except the smashed veggies for about 5-6 hours. I cooked the smashed veggies on the stove seperately and served everything together. Two hours into cook time, I could tell by the smell that I might not approve of this dish. The winter veggies were really great and so was the meat as far as tenderness...but the flavor was Perhaps my error? Definitely maybe. I would consider this recipe again but skip the wine next time.

Mar 18, 2008

This is a wonderful recipe! The meat is so tender and flavorful that it melts in your mouth! We actually just used carrots and potatoes cut into chunks instead of mashing the vegetables and using the fall vegetables as they don't appeal as much to the kids. Delicious!

Nov 15, 2008

My family and I really enjoyed this recipe. I replaced the wine with beef broth and the flavour was excellent. The little ones loved the fall veggies. They are 1 and 2 so the soft texture was perfect for them. I am getting ready to make it again for the best critic in the family, Grandma.

Dec 20, 2008

This recipe was great. Very delicious. The cooking time was to short, I cooked for 3 to 31/2 hours. It was SO tender,just melted in your mouth! I also served with creamy polenta instead. It absorbed the juices very well. It was a real hit with my family. I order this dish at a favorite restaurant in Napa, and it's $30.00 a plate. This is just as good if not better!!!

Mar 14, 2012

I prepared this in two stages over the course of two days. It was worth the wait. I cooked the short ribs yesterday because I know how much fat they render and I wanted the ease of skimming it off once it had chilled. An hour to an hour and a half of cooking time didn’t seem long enough to me so I let it go for three hours. The aroma while they simmered signaled the deliciousness that was to come the following night, but I wanted them NOW. The assortment of vegetables in this recipe really interested me and it was fun to make this “mash” including them all, especially since I don’t often use turnips or parsnips, and I do believe this was the first time in my life I bought a sweet potato. (I had them one time when I was a kid – don’t remember where - but I remember they were topped with toasted marshmallows and I thought they were perfectly nasty – and I never had them again until now!) The color was beautiful – a brilliant orange; and the flavor was as interesting as the assortment of vegetables hinted it would be. The meat was tender and moist, with a robust, beefy flavor, and a richly flavored sauce to accompany it. Hubs and I really enjoyed this and since this is rather time-consuming I wish I would have thought ahead and made enough for another meal. Note: I did add butter, salt and pepper to the vegetable mash.

Nov 24, 2009

2nd time making this dish. Definitely a keeper. I used 1/2 of a bottle of wine in the dish last year and 3/4 of bottle of wine this year. I seared the ribs and added all of the ingredients to my crock pot. I slowed cooked them for 8 hours.

Dec 08, 2009

This is an excellent recipe and one my husband asks me to make very often. The only things I do different are that I omit the red wine and sub beef stock for it. This is good for anyone who finds it too acidic, and you are not missing any flavor by doing this. I also dice the onion, carrot and celery rather than large chunks. Lastly, if I happen to have some available, I use bacon fat to saute those veg in first. Just gives it another layer of complexity and richness.


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