Short Ribs with Root Vegetables
This recipe is inspired by ones that use flanken, a cut of beef from the chuck end of short ribs. In Jewish custom, the meat is boiled and served with horseradish. Our version uses braised boneless ribs and pairs them with earthy vegetables.
- Servings: 8
Source: Martha Stewart Living Special Issues
- 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
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.