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Braised Short-Ribs with Roasted Vegetables

From Our Kitchen

Short Ribs: Preheat oven to 300ºF Roasted Vegetables: Preheat oven to 325º F


4 short-ribs
2 qts. beef stock
2 cups red wine
1 yellow onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
3 garlic cloves
⅓ cup tomato paste
5-6 stems parsley
5-6 stems thyme
2 bay leaves
1 lb. fingerling potatoes, halved
3 parsnips, peeled and chopped
3 carrots, peeled and chopped
4 shallots, peeled and sliced
Olive oil
Salt and Pepper

Horseradish Cream
1 cup sour cream
1 Tbsp. horseradish
Pinch of salt and pepper


Short Ribs:
Season short-ribs with salt and pepper. Heat 3 Tbs. oil in a wide bottomed pot over medium high heat. Brown short-ribs. Remove and set aside. Add onions and carrots. Cook until golden brown, about 8-10 minutes. Add garlic and celery and cook another 8 minutes. Add herbs and tomato paste and cook for 2 minutes . Add red wine and reduce by half. Add beef stock and bring to a boil. Add short-ribs and turn off heat. Cover tightly and place in oven. Cook until tender about 2 1/2 hrs. Remove ribs and set aside. Strain braising liquid and discard vegetables. This part can be done 1-2 days ahead. Reduce liquid by half. Add short-ribs and reheat.

Roasted Vegetables:
Mix potatoes, parsnips, carrots, shallots , a pinch of salt and pepper in a bowl. Add enough oil to lightly coat. Layout on a sheet pan and roast until golden brown about 25-30 minutes. Divide onto plates. Place a short rib on top. Spoon sauce on top. Add a dollop of horseradish cream.

Horseradish Cream:
Mix together all the above ingredients.

Serves 4