Short Ribs with Root Vegetables

Name: Short Ribs with Root Vegetables
Yield: serves 8
Ingredients: 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 finely chopped fresh flat-leaf parsley, 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

January 26, 2012

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.

Recipe information

Yield
serves 8

Ingredients

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 finely chopped fresh flat-leaf parsley, 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

Preparation

Step 1
Preheat the oven to 325°F. 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.
Step 2
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.
Step 3
Cover; transfer to oven. Cook until almost fork-tender, about 1 1/2 hours.
Step 4
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.
Step 5
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.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes