Braised Short Ribs with Root Vegetables [ 2 hours 45 min ]
This dish is a celebration of autumnal flavors and textures, with the tender short ribs practically melting in your mouth, complemented by the earthy sweetness of root vegetables. The rich, savory broth ties everything together, creating a mosaic of flavors that warms and comforts, perfect for the cooler evenings of fall. It's a wonderfully simple recipe to make, yet sophisticated in its presentation and taste—ideal for a family dinner or a special weekend meal.
Temps de préparation 15 minutes min
Temps de cuisson 2 minutes min
Temps total 2 minutes min
Type de plat Main Course
Cuisine International
Portions 4 servings
Calories 450 kcal
- 2 pounds pounds short ribs
- 2 medium carrots, cut into chunks
- 2 medium parsnips, cut into chunks
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- Salt and and pepper to taste
Preheat your oven to 325°F (160°C).
Season the short ribs generously with salt and pepper.
Heat olive oil in a large oven-safe pot over medium-high heat.
Brown the short ribs on all sides, then remove them from the pot and set aside.
In the same pot, add the onions, carrots, and parsnips. Sauté until they start to soften, about 5-7 minutes.
Add the garlic and cook for an additional minute.
Stir in the tomato paste, thyme, and rosemary.
Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
Return the short ribs to the pot, add the bay leaf, and bring the mixture to a simmer.
Cover the pot and transfer it to the preheated oven. Braise for about 2.5 hours, or until the short ribs are tender and the vegetables are cooked through.
Remove the bay leaf and serve hot.
Serving: 100gCalories: 450kcalCarbohydrates: 20gProtéines: 30gFat: 25gSucre: 5g
Keyword autumn comfort food, beef dishes, braised short ribs, cozy dinner, easy braising technique, fall recipes, family dinner, flavorful stew, gluten-free, hearty meal, homemade, one-pot meal, oven-braised, root vegetables, rustic dish, seasonal vegetables, slow cooked, tender ribs, weekend recipe, wine-braised