Braised Beef Short Ribs with Root Vegetables
Dutch oven braised beef short ribs with carrots, celery, and onions in a wine and beef broth reduction, finished with a cornstarch thickening. The meat becomes fork-tender after slow cooking in a 325°F oven for approximately 2 hours. Yields enough for a main meal plus additional portions for a secondary preparation.
Ingredients
- bone-in beef short ribs
- coarse sea salt
- fresh ground pepper
- vegetable oil
- onions, cut into wedges lengthwise
- carrots, peeled and sliced
- celery stalks, sliced
- all-purpose flourcornstarch0.75:1thickenergluten-free
gluten-free alternative
- tomato paste
- dry red wine
- fresh thyme, sprigs
- fresh rosemary, sprigs
- bay leaves
- low-sodium beef broth
- 1 tbsp cornstarch, mixed with water
Instructions
- 1
Pat beef dry with paper towels.
- 2
Season beef all over with salt and pepper.
- 3
Heat half of oil in Dutch oven over medium-high heat.
- 4
Brown beef in batches, adding more oil as needed, until browned all over.
- 5
Transfer beef to plate.
- 6
Add onion, carrots and celery to Dutch oven.
- 7
Cook, stirring over medium-high heat, until onions are golden.
- 8
Add flour and tomato paste, cook, stirring, until deep red.
- 9
Stir in wine, add short ribs and any accumulated juices.
- 10
Bring to boil; reduce heat to medium, stirring up any browned bits from bottom of pan.
- 11
Add thyme, rosemary, bay leaves and beef broth.
- 12
Bring to a boil and cover.
- 13
Bake in oven at 325°F until beef is fork-tender.
- 14
Discard bay leaves and herb stems.
- 15
Whisk cornstarch mixture into beef cooking sauce, stirring over medium heat until sauce thickens.
Tips
Brown beef in batches to achieve even browning and develop fond on pan bottom.
Stir up browned bits from pan bottom when adding braising liquid to build depth of flavor.
Source recommends reserving 2 cups of stew for a secondary preparation within 3 days.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through braising step. Cool, refrigerate, reheat gently on stovetop with additional broth if needed.
Ladle into bowls. Pair with crusty bread, egg noodles, or mashed potatoes.
Common Mistakes
Skip browning beef to avoid pale stew lacking caramelized depth.
Rush braising time to avoid tough, chewy meat.
Overcrowd pan when browning to avoid steaming instead of browning beef.