Braised Short Ribs with Root Vegetables
January 17, 2025 • 0 comments
This is a hearty, warming dish perfect for cold January nights. Bone-in short ribs are seared and slow-braised in red wine, beef stock, and herbs until tender. Carrots, parsnips, and rutabaga add flavor and texture, absorbing the savory sauce. Finished with a splash of balsamic vinegar and butter, it’s a rich, comforting meal that pairs beautifully with mashed potatoes or polenta—ideal for cozy ranch dinners.
- Prep Time:
- Cook Time:
- Servings: 4-6
Directions
Ingredients:
- 4-6 bone-in beef short ribs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cups red wine (choose a dry, robust red)
- 2 cups beef stock (or more, depending on desired consistency)
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 bay leaves
- 3 medium carrots, peeled and cut into chunks
- 2 large parsnips, peeled and cut into chunks
- 1 small rutabaga, peeled and cut into chunks
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 2 tbsp butter (optional, for finishing)
- Fresh parsley or chives for garnish
Instructions:
- Preheat Oven: Preheat your oven to 325°F (165°C).
- Brown the Ribs: Season the short ribs generously with salt and pepper. Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the short ribs on all sides until browned (about 3-4 minutes per side). Remove the ribs and set them aside.
- Sauté Vegetables: In the same pot, add diced onion and cook for 5-7 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant. Stir in the tomato paste and cook for another minute.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce for about 5 minutes, then add the beef stock, balsamic vinegar, thyme, rosemary, and bay leaves.
- Braise the Ribs: Return the short ribs to the pot, making sure they’re partially submerged in the liquid. Bring everything to a simmer. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- Add Root Vegetables: After about 2 hours, add the carrots, parsnips, and rutabaga to the pot. Stir gently and continue braising for another 45 minutes to 1 hour, until the vegetables are tender.
- Finishing Touches: Remove the pot from the oven. Discard the herb sprigs and bay leaves. If you prefer a thicker sauce, you can remove the ribs and vegetables and reduce the braising liquid over medium heat on the stovetop for 5-10 minutes. Stir in butter for a rich finish, if desired.
- Serve: Serve the short ribs over mashed potatoes, creamy polenta, or a bed of sautéed greens. Spoon the braised vegetables and sauce over the top. Garnish with fresh herbs like parsley or chives.
