Braised Short Ribs with Roasted Root Vegetables

my classic braised short ribs recipe full of red wine and hearty herbs, served with roasted root vegetables and whipped potatoes servings: 6

📝 Ingredients

• 5 lbs bone-in short ribs
• kosher salt
• freshly cracked black pepper
• olive oil
• 2 onions, diced
• 4 stalks celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp flour
• 1 cup red wine
• 1/4 cup balsamic vinegar
• 1 qt beef stock
• 4 sprigs sage
• 2 sprigs rosemary
• 2 bay leaves
• 1 teaspoon lemon zest
• whipped potatoes
• 1 bunch long carrots, halved lengthwise
• 4 small turnips, quartered
• 4 small red beets, quartered
• 4 small golden beets, quartered
• olive oil
• kosher salt
• freshly cracked black pepper

👨‍🍳 Instructions

1. 1--- Braised Short Ribs ---
2. 2Pat the short ribs dry and allow them to sit at room temperature for 20 minutes. Season with salt and pepper on all sides. Heat a large Dutch oven (or heavy-bottom pot) over medium heat. Add enough olive oil to coat the bottom. When the oil is hot, work in batches to sear the short ribs on all four sides until deeply browned. Transfer the short ribs to a plate and set aside.
3. 3Add the onions and celery to the beef drippings. Season with a good pinch of salt. Cook until softened and slightly brown. Stir in the garlic and continue to cook for a few seconds. Stir in the tomato paste and flour until well combined. Let cook for another minute or so.
4. 4Add the wine and balsamic vinegar. Stir well and bring the liquid to a simmer. Cook for 5 minutes. Pour in the beef stock and add the short ribs back to the pot, along with the herbs. Bring the liquid to a simmer. Reduce the heat to low and cover the pot, leaving a slight crack to allow steam to escape.
5. 5Braise the meat for 3 ½ hours. Stir in the lemon zest. Serve the short ribs & roasted root vegetables (recipe below) over whipped potatoes. Spoon some of the braising liquid over top.
6. 6--- Roasted Root Vegetables ---
7. 7Preheat the oven to 425°F. Arrange the beets onto a sheet pan and the carrots + turnips onto another.
8. 8Drizzle olive oil over the vegetables and toss well to coat all sides. Spread the vegetables into an even layer (the vegetables should not be on top of each other). Season well with a good pinch of salt and freshly cracked black pepper.
9. 9Roast for 35-40 minutes, or until tender and caramelized.