Braised Short Ribs
Tender, fall-apart short ribs braised in a rich savory sauce, served with roasted root vegetables and a fresh microgreen salad. A comforting dinner that feels special but is simple enough for a weeknight.
- Total time
- 150 min
- Servings
- 4
- Calories
- 720
- Protein
- 45g
Ingredients
- 3 pounds beef short ribs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cups beef broth
- 1 pound root vegetables (carrots, parsnips, or turnips)
- 1 cup microgreens
Instructions
- 1
Pat the 3 pounds short ribs dry and season all over with the 1 teaspoon salt and 1/2 teaspoon pepper.
- 2
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high. Sear the ribs in batches until deeply browned on all sides, about 8 minutes per batch. Transfer to a plate.
- 3
Reduce heat to medium. Add the 1 sliced onion and cook, stirring, until soft and golden, about 5 minutes.
- 4
Return the ribs to the pot. Pour in the 2 cups beef broth, scraping up any browned bits. Bring to a simmer, then cover and cook on low until the meat is fork-tender, about 2 hours.
- 5
Meanwhile, preheat oven to 425°F. Toss the 1 pound peeled and chopped root vegetables with a little olive oil and salt. Roast until caramelized and tender, about 25 minutes.
- 6
Once the ribs are done, remove them from the pot. Skim excess fat from the sauce. Serve the ribs over the roasted vegetables, spoon sauce over the top, and garnish with the 1 cup microgreens.
- 7
Let the ribs rest for 5 minutes before serving so the meat stays juicy.
Tools you’ll need
- Dutch oven or heavy pot
- Baking sheet
- Chef's knife
- Cutting board
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