Braised Short Ribs With Root Vegetables Recipe

Name: Braised Short Ribs With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs beef short ribs; 2 teaspoons rosemary; salt and pepper; 1/3 cup flour; 1/4 cup olive oil; 4 shallots, peeled and diced; 4 carrots, peeled and chopped; 4 parsnips, peeled and chopped; 3 cups port wine; 3 cups beef broth; 1 tablespoon tomato paste

Servings: persons

4 lbs beef short ribs
2 teaspoons rosemary
salt and pepper
1/3 cup flour
1/4 cup olive oil
4 shallots, peeled and diced
4 carrots, peeled and chopped
4 parsnips, peeled and chopped
3 cups port wine
3 cups beef broth
1 tablespoon tomato paste

1
Preheat oven to 350.
2
Season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. Lightly coat each side of ribs with flour, shaking off any excess.
3
Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides. Transfer the ribs to a plate.
4
Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
5
With the vegetables still in the pan, deglaze the skillet by adding the port and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
6
Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
7
Return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. Turn ribs several times during the cooking process.
8
Transfer the ribs and vegetables to a plate. Place the skillet over medium high heat and boil to reduce the liquid by about two thirds. The liquid will become thick.
9
Spoon liquid over meat and vegetables.

1359

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 lbs beef short ribs, 2 teaspoons rosemary, salt and pepper, 1/3 cup flour, and more.

Yes, Braised Short Ribs With Root Vegetables 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.

Braised Short Ribs With Root Vegetables

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