Braised Short Ribs With Root Vegetables

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 lbs beef short ribs
• 2 teaspoons rosemary
• salt and pepper
• 1/3 cup flour
• 1/4 cup olive oil
• 4 shallots, peeled and diced
• 4 carrots, peeled and chopped
• 4 parsnips, peeled and chopped
• 3 cups
• 3 cups beef broth
• 1 tablespoon tomato paste

Recipe

• 1 preheat oven to 350.
• 2 season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. lightly coat each side of ribs with flour, shaking off any excess.
• 3 heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. add the ribs and cook about 2 minutes on all sides. transfer the ribs to a plate.
• 4 add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
• 5 with the vegetables still in the pan, deglaze the skillet by adding the and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
• 6 add the broth and tomato paste and stir to mix thoroughly. remove from heat.
• 7 return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. turn ribs several times during the cooking process.
• 8 transfer the ribs and vegetables to a plate. place the skillet over medium high heat and boil to reduce the liquid by about two thirds. the liquid will become thick.
• 9 spoon liquid over meat and vegetables.