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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!


  • 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


  1.  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
  2.  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
  3.  Cover and place in oven for 1 ½ hours
  4.  Remove pot from oven and stir in parsnips, carrots, beets, turnips and sweet potato. Cover and place back in the oven for 1 hour. 
  5.  Season with salt and pepper and serve with fresh chopped parsley