Short Ribs with Root Vegetables Recipe

Name: Short Ribs with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds boneless beef short ribs, trimmed; Coarse salt and freshly ground pepper; 1/4 cup olive oil; 3 large onions (9 ounces each), halved lengthwise and cut crosswise into 1/4-inch slices; 6 garlic cloves, finely chopped; 1/3 cup packed dark-brown sugar; 2 1/2 cups apple cider; 1 1/2 cups low-sodium store-bought chicken stock; 1 tablespoon fresh thyme leaves; 1 tablespoon finely chopped fresh rosemary; 1/3 cup finely chopped fresh flat-leaf parsley, plus more for garnish; 1 pound parsnips, peeled and cut into 1/2-inch slices; 1 3/4 pounds carrots, peeled and cut on the diagonal into 1-inch pieces; 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces

Servings: persons

6 pounds boneless beef short ribs, trimmed
Coarse salt and freshly ground pepper
1/4 cup olive oil
3 large onions (9 ounces each), halved lengthwise and cut crosswise into 1/4-inch slices
6 garlic cloves, finely chopped
1/3 cup packed dark-brown sugar
2 1/2 cups apple cider
1 1/2 cups low-sodium store-bought chicken stock
1 tablespoon fresh thyme leaves
1 tablespoon finely chopped fresh rosemary
1/3 cup finely chopped fresh flat-leaf parsley, plus more for garnish
1 pound parsnips, peeled and cut into 1/2-inch slices
1 3/4 pounds carrots, peeled and cut on the diagonal into 1-inch pieces
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces

1
Preheat the oven to 325F.
2
Place a wire rack over a rimmed baking sheet; set aside.
3
Season beef with salt and pepper.
4
Heat oil in a 9-quart Dutch oven over high heat until hot but not smoking.
5
Working in batches, cook the beef, flipping once, until browned, 2 to 3 minutes per side.
6
Transfer beef to the wire rack.
7
Reduce heat to medium-low.
8
Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes.
9
Raise heat to medium.
10
Add garlic; cook 3 minutes, stirring occasionally.
11
Stir in brown sugar, cider, stock, and 1/2 cup water.
12
Add thyme, rosemary, and parsley.
13
Return beef to pot.
14
Bring to a boil.
15
Remove from heat.
16
Cover; transfer to oven.
17
Cook until almost fork-tender, about 1 1/2 hours.
18
Remove pot from oven.
19
Stir in parsnips, carrots, and potatoes.
20
Return to oven; cook until fork tender, 1 hour 10 minutes more.
21
Gently transfer beef and vegetables to a baking sheet or a plate.
22
Skim fat from cooking liquid.
23
Simmer over medium heat until reduced by about half, about 7 minutes.
24
Return beef and vegetables to pot.
25
Season with salt and pepper; toss gently.
26
Transfer to serving platter.
27
Sprinkle with parsley.

2612

kcal

Calories

135

Fat

147

Carbs

221

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 14 ingredients. The key ingredients include: 6 pounds boneless beef short ribs, trimmed, Coarse salt and freshly ground pepper, 1/4 cup olive oil, 3 large onions (9 ounces each), halved lengthwise and cut crosswise into 1/4-inch slices, and more.

Yes, 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.

Short Ribs with Root Vegetables

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