Red Wine Braised Beef Short Ribs with Root Vegetables

Warm up during winter with these tender beef short ribs braised slowly in red wine and beef broth. Root vegetables soak up the rich flavors, creating a comforting dish perfect for family meals.

Ingredients:

• 4 lbs beef short ribs, bone-in
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 2 potatoes, cut into chunks
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Preheat oven to 325°F (165°C). Pat the short ribs dry and season generously with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
3. Add onion and garlic to the pot; sauté until softened.
4. Stir in the carrots, parsnips and potatoes; cook for a few minutes.
5. Add red wine to deglaze, scraping up browned bits. Simmer for 2 minutes.
6. Return the ribs to the pot and add beef broth, tomato paste, thyme, and bay leaves. Bring to a gentle simmer.
7. Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, until the meat is fork-tender.
8. Remove thyme sprigs and bay leaves. Adjust seasoning to taste. Serve the ribs and vegetables with plenty of sauce.