Print

Cozy Braised Short Ribs Recipe Easy Homemade Root Vegetable Dinner

braised short ribs recipe - featured image
Print Recipe

A hearty and satisfying slow-cooked dish featuring tender, fall-off-the-bone short ribs braised with a mix of root vegetables in a rich, flavorful sauce. Perfect for cozy dinners and easy to prepare with simple ingredients.

Ingredients

Scale
  • 3 to 4 pounds bone-in beef short ribs, well-trimmed
  • Salt and freshly ground black pepper, to taste
  • 2 to 3 tablespoons olive oil
  • 1 large yellow onion, roughly chopped
  • 4 to 5 garlic cloves, smashed
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and sliced
  • 2 small turnips, peeled and cubed (optional)
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 3 to 4 cups beef broth
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 3 to 4 sprigs fresh thyme
  • 2 bay leaves
  • 5 to 6 whole peppercorns

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and pepper.
  3. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Brown the ribs in batches, about 3-4 minutes per side, then transfer to a plate.
  4. Lower heat to medium and add chopped onion, celery, and garlic to the pot. Sauté until softened and fragrant, about 5 minutes, scraping up browned bits.
  5. Stir in tomato paste and cook for 1-2 minutes to caramelize.
  6. Pour in the red wine, scraping the bottom, and simmer until reduced by half, about 5 minutes.
  7. Add beef broth, thyme sprigs, bay leaves, and whole peppercorns. Return ribs to the pot, nestling into the liquid and vegetables.
  8. Scatter in the chunked carrots, parsnips, and turnips.
  9. Bring to a gentle simmer, cover with lid, and transfer to the oven. Braise for 2.5 to 3 hours until ribs are fork-tender and falling off the bone.
  10. Remove pot from oven, take out ribs and vegetables, and tent with foil to keep warm.
  11. Optional: Place pot on stove over medium heat and reduce braising liquid to a thicker sauce, about 5-7 minutes. Adjust seasoning with salt and pepper.
  12. Serve short ribs with root vegetables, spooning sauce over the top.

Notes

Brown the ribs well before braising to develop deep flavor. Keep an eye on liquid level during cooking and add broth or water if needed. Let ribs rest after cooking to redistribute juices. Can substitute parsnips or turnips with sweet potatoes for a sweeter variation. Slow cooker adaptation possible by browning first then cooking on low for 6-8 hours.

Nutrition

Keywords: braised short ribs, root vegetables, cozy dinner, slow cooked, beef ribs, comfort food, easy recipe

Find it online: https://tinastirs.com/cozy-braised-short-ribs-recipe-easy-homemade-root-vegetable-dinner/