Braised Beef Short Ribs with Root Vegetable Ragout

Name: Braised Beef Short Ribs with Root Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion; 1 medium carrot; 59.15 ml plus 14.79 ml vegetable oil; 236.59 ml cup dry red wine; 3 thyme sprigs; 1 Turkish bay leaf or 1/4 California bay leaf; .89 g cracked black pepper; four .34-Kilogram beef short ribs (sometimes called Flanken); all-purpose flour for dusting ribs; 473.18 ml veal stock; 118.30 ml water if necessary; Accompaniment: root vegetable ragout

Servings: persons

1 small onion
1 medium carrot
59.15 ml plus 14.79 ml vegetable oil
236.59 ml cup dry red wine
3 thyme sprigs
1 Turkish bay leaf or 1/4 California bay leaf
.89 g cracked black pepper
four .34-Kilogram beef short ribs (sometimes called Flanken)
all-purpose flour for dusting ribs
473.18 ml veal stock
118.30 ml water if necessary
Accompaniment: root vegetable ragout

1
Slice enough onion and chop enough carrot to measure 20 g each.
2
In a 1.42- to 1.89-litre saucepan cook onions and carrots in 14.79 ml oil over moderate heat 2 to 3 minutes, or until softened but not browned.
3
Add wine, thyme, bay leaf, and pepper and simmer 3 minutes.
4
Transfer mixture to a bowl and cool.
5
In a heavy-duty sealable plastic bag combine ribs and wine mixture.
6
Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
7
Preheat oven to 149C.
8
Remove ribs from marinade and pat dry.
9
Pour marinade through a sieve into a small saucepan and discard solids.
10
Bring marinade to a boil, skimming froth, and remove pan from heat.
11
Season ribs well with salt and pepper and lightly dust with flour.
12
In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 59.15 ml oil over moderately high heat until it just begins to give off a faint white smoke.
13
Brown ribs, turning them occasionally, and transfer to a plate.
14
Pour off oil from skillet or casserole and add ribs and stock.
15
Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer.
16
Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3 1/2 hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork.
17
Pour braising liquid through a sieve into a bowl and skim fat.
18
Serve short ribs with braising liquid and vegetable ragout.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small onion, 1 medium carrot, 59.15 ml plus 14.79 ml vegetable oil, 236.59 ml cup dry red wine, and more.

Yes, Braised Beef Short Ribs with Root Vegetable Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!