Braised Short Ribs With Vegetables Recipe

Name: Braised Short Ribs With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. beef short ribs, cut into serving size pieces; 12 small onions, peeled; 1 c. coarsely chopped onion; 1 (10 oz.) can beef broth; 1 1/4 c. water; 2 tsp. Worcestershire sauce; 4 whole peppercorns; 1 bay leaf, crushed; 1 clove garlic, crushed; 1/2 tsp. marjoram; 10 small new potatoes; 10 small carrots, pared; 3 Tbsp. all-purpose flour

Servings: persons

4 lb. beef short ribs, cut into serving size pieces
12 small onions, peeled
1 c. coarsely chopped onion
1 (10 oz.) can beef broth
1 1/4 c. water
2 tsp. Worcestershire sauce
4 whole peppercorns
1 bay leaf, crushed
1 clove garlic, crushed
1/2 tsp. marjoram
10 small new potatoes
10 small carrots, pared
3 Tbsp. all-purpose flour

1
Trim excess fat from ribs.
2
Place ribs, about half at a time, fat side down in heated Dutch oven.
3
Brown on all sides.
4
Repeat until all ribs are browned.
5
Remove ribs and all but 2 tablespoons drippings from Dutch oven.
6
Add whole and chopped onions; saute for 10 minutes, stirring occasionally.
7
Remove whole onions; set aside. Add beef broth, 1 cup water, Worcestershire sauce, peppercorns, bay leaf, garlic, marjoram and ribs.
8
Bring to a boil.
9
Reduce flame. Simmer, covered, 1 1/2 hours.
10
Scrub potatoes.
11
Cut in 1-inch strips.
12
Add carrots and whole onions along with potatoes to Dutch oven.
13
Simmer, covered, 1 more hour or until ribs and vegetables are tender.
14
Place ribs and vegetables on heated platter.
15
Combine flour and remaining 1/4 cup water.
16
Mix well.
17
Stir into pan juices.
18
Bring to a boil, stirring constantly.
19
Reduce flame and simmer for 2 to 3 minutes.
20
Strain.
21
Pour over ribs and vegetables. Serve with Horseradish Cream if desired.

1484

kcal

Calories

Fat

Carbs

127

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 13 ingredients. The key ingredients include: 4 lb. beef short ribs, cut into serving size pieces, 12 small onions, peeled, 1 c. coarsely chopped onion, 1 (10 oz.) can beef broth, and more.

Yes, Braised Short Ribs With 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.

That's it — enjoy your meal!

Braised Short Ribs With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions