Braised Short Ribs with Root Vegetables
Braised Short Ribs with Root Vegetables
Cook up the most flavorful, beefy and tender short ribs you've ever tried with this recipe from Carolina Cooker. Low and slow paired with fresh veggies make this dish hard to beat. Be sure to pull out your Carolina Cooker® Enamel Cast Iron Oval Pot for this amazing dish!
Ingredients
3 lbs Short Ribs
1 large yellow onion chopped
3 cloves garlic chopped
1 C parsnips, chopped
1 C carrots chopped
1 C beets, cubed
1 C turnips, cubed
1 C sweet potato, cubed
4 sprigs thyme
1/2 C parsley, chopped
1 lemon, juiced
3 C Beef broth
Salt and pepper to taste
Directions
Step 01:
Preheat the oven to 325. Heat oil in an 8 qt. dutch oven over medium high heat. Brown short ribs on all sides, working in batches if necessary and remove from the dutch oven
Step 02:
Reduce heat to medium, add in onions and stir occasionally until translucent. Add in garlic and cook until fragrant, about 3 minutes. Add beef stock, lemon juice, parsley, thyme and return the short ribs to the pot
Step 03:
Cover and place in oven for 1 ½ hours
Step 04:
Remove pot from oven and stir in parsnips, carrots, beets, turnips and sweet potato. Cover and place back in the oven for 1 hour.
Step 05:
Season with salt and pepper and serve with fresh chopped parsley
Shop Related Products
4.5 Quart Enamel Cast Iron Pot with Lid
Item: #101647
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