Braised Short Ribs with Parsnips Pearl Onions
Tender, fall-off-the-bone beef short ribs take center stage in this comforting Braised Short Ribs with Parsnips and Pearl Onions recipe—a hearty dish perfect for cozy evenings or special dinners. Slowly cooked in a rich red wine and beef stock broth, these short ribs are infused with the earthy flavors of fresh rosemary, thyme, and bay leaves. Sweet chunks of parsnips and caramelized pearl onions complement the savory meat, creating a balanced, soul-warming meal. With its luxurious depth of flavor and rustic elegance, this dish pairs beautifully with creamy mashed potatoes, polenta, or buttered noodles. Ideal for impressing guests or treating yourself, this slow-braised masterpiece is a surefire way to elevate your comfort food repertoire.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 3 cups beef stock
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 3 parsnips, peeled and cut into chunks
- 1 cup pearl onions, peeled
- 1 tablespoon butter
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Season the short ribs generously with salt and black pepper. Dust with all-purpose flour, shaking off any excess.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Remove the ribs and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until softened. Add the minced garlic and tomato paste, stirring for 1-2 minutes until the tomato paste is well incorporated.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Return the short ribs to the pot, then add the beef stock, rosemary, thyme, and bay leaves. The liquid should almost cover the ribs. Bring to a gentle boil, then cover and transfer the pot to the oven.
Braise the short ribs in the oven for 2 1/2 hours, checking occasionally to ensure the liquid hasn’t reduced too much. Add a bit more stock or water if needed.
After 2 1/2 hours, add the parsnips and pearl onions to the pot. Stir gently to combine, then braise for another 30 minutes, or until the vegetables are tender and the meat is falling off the bone.
In a small skillet, melt the butter over medium heat and sauté the pearl onions until golden and caramelized, about 5 minutes. Add them back to the pot before serving.
Remove the short ribs from the oven, discard the rosemary, thyme, and bay leaves, and skim off any excess fat from the surface of the broth.
Serve the short ribs over mashed potatoes, polenta, or buttered noodles, spooning the braising liquid and vegetables over the top. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
6159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.8 g | 402% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 19532 mg | 849% | |
| Total Carbohydrate | 380.7 g | 138% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 228.8 g | ||
| Protein | 353.1 g | 706% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 849 mg | 65% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 9134 mg | 194% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
