Braised Short Ribs with Root Vegetables

Ingredients

• ●4 pounds bone-in beef short ribs
• ●Salt and freshly ground black pepper
• ●2 tablespoons olive oil
• ●1 large onion, roughly diced
• ●3 carrots, peeled and cut into 2-inch chunks
• ●3 parsnips, peeled and cut into 2-inch chunks
• ●4 cloves garlic, smashed
• ●2 tablespoons tomato paste
• ●1 cup dry red wine (something you'd drink — Cabernet, Côtes du Rhône, Malbec)
• ●2 cups beef stock
• ●2 sprigs fresh rosemary
• ●3 sprigs fresh thyme
• ●2 bay leaves
• ●1 tablespoon red wine vinegar (to finish)
• ●Fresh parsley, chopped, for garnish

Method

1. Preheat your oven to 160°C (325°F).
2. Season the short ribs very generously with salt and pepper — more than you think they need.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 3 minutes per side. Work in batches so you don't crowd the pot. Remove to a plate.
4. Pour off all but 2 tablespoons of fat. Add the onion and cook over medium heat for 5 minutes until softened.
5. Add the garlic and tomato paste. Stir and cook for 2 minutes until the paste darkens.
6. Pour in the wine. Scrape the bottom of the pot to release all the browned bits. Let the wine reduce by half, about 3 minutes.
7. Add the stock, rosemary, thyme, and bay leaves. Return the short ribs to the pot — they should be mostly submerged (not fully — that's fine).
8. Bring to a simmer. Cover with the lid and transfer to the oven.
9. After 2 hours, add the carrots and parsnips around the ribs. Cover and return to the oven for 1 more hour.
10. The ribs are done when the meat is falling-off-the-bone tender and the vegetables are soft.
11. Carefully remove the ribs and vegetables to a serving platter. Skim the fat from the braising liquid (a fat separator helps, or use a spoon). Remove the herb sprigs and bay leaves.
12. Bring the liquid to a boil on the stovetop. Reduce by about one-third until it coats a spoon. Stir in the red wine vinegar.
13. Spoon the sauce over the ribs and vegetables. Garnish with parsley. Serve with mashed potatoes, polenta, or crusty bread.
14. *Storage:** Refrigerate for up to 4 days — braised meats taste even better the next day. Freezes well for 3 months. The chilled fat is easy to lift off the top in a solid layer before reheating.
15. *Seasonal note:** This is a weekend dish. Not because it's difficult, but because it takes time and the house deserves to smell like this on a lazy Saturday. Start it in the early afternoon, and dinner will be ready when the sun goes down.