Recipe courtesy of Nancy Fuller
Episode: Farmer's Feast
Save Recipe Print
Total:
4 hr
Active:
50 min
Yield:
8 servings
Level:
Intermediate
Total:
4 hr
Active:
50 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.

Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.

Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.

Serve garnished with chopped chives.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Sweet and Spicy Short Ribs

Recipe courtesy of Food Network Kitchen

Pot Roast Stew

Beef Stew

Recipe courtesy of Food Network Kitchen

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

PW's Prime Rib with Rosemary Salt Crust

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.