Best 5 Short Ribs With Root Vegetables Recipes

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Cooking short ribs with root vegetables is a classic comfort food dish that brings warmth and satisfaction to any dining table. Short ribs, known for their rich and flavorful meat, pair perfectly with a medley of root vegetables such as carrots, parsnips, turnips, and potatoes. These vegetables add a delightful sweetness and earthiness that complements the savory ribs, creating a harmonious balance of flavors. With the right recipe and a bit of patience, you can easily create a hearty and memorable meal that showcases the natural goodness of these humble ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED SHORT RIBS WITH ROOT VEGETABLES



Braised Short Ribs With Root Vegetables image

A complete meal in one pot. Although it looks complicated, it is quite simple. Meat and vegetables are tender and delicious. Serve with salad and hearty bread.

Provided by KelBel

Categories     One Dish Meal

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 350.
  • 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.
  • 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.
  • Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
  • 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.
  • Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
  • 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.
  • 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.
  • Spoon liquid over meat and vegetables.

Nutrition Facts : Calories 1128.1, Fat 89.3, SaturatedFat 36.8, Cholesterol 172.4, Sodium 492.3, Carbohydrate 21.1, Fiber 1.1, Sugar 8.6, Protein 35

BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT



Braised Beef Short Ribs with Root Vegetable Ragoût image

Categories     Beef     Vegetable     Braise     Marinate     Red Wine     Winter     Thyme     Gourmet

Yield Serves 4

Number Of Ingredients 12

1 small onion
1 medium carrot
1/4 cup plus 1 tablespoon vegetable oil
1 cup dry red wine
3 thyme sprigs
1 Turkish bay leaf or 1/4 California bay leaf
1/2 teaspoon cracked black pepper
four 3/4-pound beef short ribs (sometimes called Flanken)
all-purpose flour for dusting ribs
2 cups veal stock (16 fluid ounces)
1/2 cup water if necessary
Accompaniment: root vegetable ragout

Steps:

  • Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
  • Preheat oven to 300°F.
  • Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
  • Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock
  • . Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
  • Serve short ribs with braising liquid and vegetable ragout.

OVEN BAKED SHORT RIBS WITH GARDEN VEGETABLES



Oven Baked Short Ribs With Garden Vegetables image

This recipe is from Even more recipes from the back of boxes, bottles, cans and jars by Ceil Dyer. She always thought it was her mother's original recipe but it was from a Kingsford corn starch box.

Provided by mandabears

Categories     One Dish Meal

Time 2h49m

Yield 4 serving(s)

Number Of Ingredients 12

3 lbs short rib of beef
1 teaspoon salt
1/4 teaspoon ground black pepper
1 lb carrot, cleaned and halved, I use baby carrots
1 lb potato, pared and halved, I use unpeeled red potatoes
1/2 lb fresh green beans
4 small white onions, peeled
13 3/4 ounces beef broth
2 teaspoons prepared mustard, I use spicy brown
2 tablespoons prepared horseradish
2 tablespoons cornstarch
1/4 cup water

Steps:

  • Preheat oven to 350°F.
  • Trim excess fat from meat.
  • Place meat in 13x9x2-inch pan.
  • Sprinkle with salt and pepper.
  • Bake uncovered for 2 hours.
  • Drain fat.
  • Add carrots, potatoes, green beans and onions.
  • Mix beef broth, mustard and horseradish.
  • Pour over meat and potatoes.
  • Cover pan with foil.
  • Bake 1-1 1/2 hours or until meat is tender.
  • Arrange meat and vegetables on serving platter and keep warm.
  • Strain broth.
  • Remove fat.
  • Add water if necessary to make 2 cups.
  • Pour in saucepan.
  • Mix cornstarch and 1/4 cup water.
  • Stir into saucepan.
  • Bring to boil and boil for 1 minute.
  • Serve gravy with meat and vegetables.

Nutrition Facts : Calories 1539.5, Fat 124.9, SaturatedFat 53.7, Cholesterol 259.5, Sodium 1646.4, Carbohydrate 46.6, Fiber 9, Sugar 10.5, Protein 56.8

SHORT RIBS WITH ROOT VEGETABLES



Short Ribs with Root Vegetables image

Boneless beef short ribs are seared, and then simmered for hours until they are silky and tender. Brown sugar and apple cider, along with parsnips, carrots, and potatoes, add notes of sweetness add to this Hanukkah favorite.

Provided by Martha Stewart

Categories     Beef Recipes

Number Of Ingredients 14

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 fresh flat-leaf parsley, finely chopped, 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

Steps:

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

BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT



Braised Beef Short Ribs with Root Vegetable Ragoût image

Categories     Beef     Meat     Gourmet

Yield Serves 4

Number Of Ingredients 12

1 small onion
1 medium carrot
59.15 ml plus 14.79 ml vegetable oil
236.59 ml cup dry red wine
3 thyme sprigs
1 Turkish bay leaf or 1/4 California bay leaf
.89 g cracked black pepper
four .34-Kilogram beef short ribs (sometimes called Flanken)
all-purpose flour for dusting ribs
473.18 ml veal stock
118.30 ml water if necessary
Accompaniment: root vegetable ragout

Steps:

  • Slice enough onion and chop enough carrot to measure 20 g each. In a 1.42- to 1.89-litre saucepan cook onions and carrots in 14.79 ml oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
  • Preheat oven to 149°C.
  • Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
  • Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 59.15 ml oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock.
  • Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3 1/2 hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
  • Serve short ribs with braising liquid and vegetable ragout.

Tips:

  • For fall-off-the-bone short ribs, braise them low and slow in a flavorful liquid. A Dutch oven or slow cooker are both great options.
  • Sear the short ribs before braising them to develop a rich, caramelized crust. This will add depth of flavor to the dish.
  • Use a variety of root vegetables in your braise, such as carrots, potatoes, onions, and celery. This will add sweetness, earthiness, and texture to the dish.
  • Add herbs and spices to your braising liquid for extra flavor. Some good options include thyme, rosemary, garlic, and bay leaves.
  • Serve the short ribs and root vegetables over mashed potatoes, rice, or noodles. You can also add a side of roasted vegetables or a green salad.

Conclusion:

Braised short ribs with root vegetables is a classic comfort food dish that is perfect for a cold winter day. The short ribs are fall-off-the-bone tender and the root vegetables are soft and flavorful. This dish is sure to please everyone at your table. So next time you're looking for a hearty and delicious meal, give this recipe a try.

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