Braised Short Ribs with Root Vegetables
Rich, tender, and deeply satisfying, Braised Short Ribs with Root Vegetables is the ultimate comfort food perfect for cozy family dinners or special gatherings. This dish pairs succulent, fall-off-the-bone beef short ribs with hearty root vegetables like carrots, parsnips, and baby potatoes, all simmered together in a flavorful broth of red wine, beef stock, and aromatic herbs. The result is a beautifully balanced meal that melds savory, earthy, and slightly sweet flavors. The Dutch oven braising technique ensures melt-in-your-mouth tenderness, while the addition of caramelized onions and garlic enhances the depth of flavor. Serve this one-pot masterpiece with warm crusty bread to soak up the luxurious sauce, and elevate any mealtime into a celebration. With its blend of rustic simplicity and gourmet appeal, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 pound baby potatoes, halved
Instructions
Preheat your oven to 325°F (160°C).
Season the short ribs generously with salt and black pepper, then lightly dust them with all-purpose flour.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until nicely browned, about 2-3 minutes per side. Remove the ribs and set them aside.
In the same pot, lower the heat to medium and add the diced onion, carrots, parsnips, and celery. Sauté for 5-7 minutes until the vegetables soften slightly.
Add the minced garlic and tomato paste to the pot, stirring for 1-2 minutes until fragrant.
Deglaze the pot by pouring in the red wine. Scrape the bottom of the pot with a wooden spoon to release the brown bits (this adds extra flavor). Let the wine simmer for 3-4 minutes to reduce slightly.
Return the short ribs to the pot and pour in the beef broth. The liquid should almost cover the ribs. Add the thyme sprigs, rosemary sprigs, and bay leaf.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours.
After 2 hours, add the baby potatoes to the pot, stirring gently to distribute them evenly. Return the pot to the oven and braise for an additional 1 hour, or until the short ribs are fall-off-the-bone tender and the root vegetables are cooked through.
Remove the pot from the oven and discard the thyme, rosemary stems, and bay leaf. Skim off any excess fat from the surface if needed.
Serve the braised short ribs and root vegetables hot, with the rich broth ladled over the top. Enjoy!
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 29.3 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.9 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1633 mg | 35% | |
*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.
