Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Braised Short Ribs with Root Vegetables
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- Level: Easy
- Total: 3 hr 45 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1360
- Total Fat
- 116 g
- Saturated Fat
- 48 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 50 g
- Cholesterol
- 226 mg
- Sodium
- 1617 mg
These meltingly tender braised short ribs are inspired by the classic holiday brisket, where the meat is slowly cooked in a gravy flavored with tomato and rich with onions and root vegetables. This version includes horseradish, which adds a subtle punch of flavor that softens and sweetens as the braise cooks. The result is a glazy stew with chunks of beef, parsnips, carrots and turnips, finished with a dusting of freshly grated horseradish.
- Level: Easy
- Total: 3 hr 45 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1360
- Total Fat
- 116 g
- Saturated Fat
- 48 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 50 g
- Cholesterol
- 226 mg
- Sodium
- 1617 mg
Ingredients
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Directions
- Position a rack in the lower third of the oven (remove the top rack). Preheat to 375 degrees F. Season the short ribs all over with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the short ribs in 2 batches and cook, turning occasionally, until well browned, 8 to 10 minutes per batch. Remove the short ribs to a baking sheet and pour off all but 3 tablespoons of the drippings. Add the onions to the pot and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Add the garlic and cook, stirring, until softened, about 1 minute. Stir in the tomato paste and cook, stirring, until brick red, 1 to 2 minutes. Add the flour and cook, stirring, until the onions are well coated, 1 to 2 minutes.
- Add the broth and tomato sauce to the pot and bring to a simmer, stirring and scraping up any browned bits. Meanwhile, wrap the thyme, bay leaves, horseradish slices and peppercorns in an 8-inch square of cheesecloth; tie closed. Add the herb bundle and short ribs to the pot and return to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, 2 1/4 to 2 1/2 hours, adding the carrots, parsnips and turnips during the last 30 minutes.
- Discard the cheesecloth bundle. Remove the short ribs to a baking sheet; discard the bones. Spoon off any fat from the sauce in the pot; return the meat to the pot. To serve, transfer the meat, vegetables and sauce to a platter and top with the parsley and grated horseradish.
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