Spin While you Cook : Braised short Ribs with Vegetables

by Terri Peña

Braised short Ribs with Vegetables

Short ribs are a classic meat for braising, and using ribs that are cut flanken style, instead of the more usual English preparation is worth seeking out. English style has one long bone surrounded by meat, while flanken contains multiple small cross sections of bone. They cook up tender and make it easier to remove any large pieces of fat on the sides. Once the ribs are done cooking, the bones fall out and make a meal impressive enough to serve guests. I like to serve short ribs over polenta or mashed potatoes, with a crunchy green vegetable along side.

For this one pot meal, I have added an assortment of vegetables prior to the last 45 minutes of cooking time.

Braised short Ribs with Vegetables
Recipe Type: main course
Author: Terri Peña
  • 2 pounds flanken style short ribs, English style will work if you can not find flanken
  • 2 onions, sliced into half moons
  • 8 ounces mushrooms, sliced
  • 3 cups beef stock
  • 1 cup wine (substitute beef or chicken stock if not using wine)
  • 2 tablespoons Olive Oil
  • I – 2 sprigs of fresh rosemary
  • 1 pound potatoes, peeled and cut into large pieces
  • 1 pound parsnips, peeled and cut into large pieces
  • 1 pound carrots, peeled and cut into large pieces
  1. Add olive oil to a hot French or Dutch oven and sear the short ribs on all sides. Remove to a plate then add onions and mushrooms to the pot, cooking until just starting to brown.
  2. Carefully pour 1 cup of wine (or stock) over the onions and mushrooms. The oil is going to bubble once the liquid hits hit, so keep your head back from the pot. Bring liquid to a boil, scraping up any brown buts in the bottom of the pot.
  3. Return ribs to pan, add the stock, cover and slide into the oven. After 2 hours, add the potatoes, parsnips, and carrots to the pot, return to the oven and continue cooking for 45 minutes.


If you like, once the meat and vegetables are cooked, you can remove them to a serving platter and cover with foil to keep warm while you make a sauce. You can serve the cooking liquid along side the ribs au jus style, or you can return the pot to the stovetop, bring the liquid to a boil, and reduce until a thick sauce is formed. Add a few grinds of fresh pepper before serving.

Another recipe :  Braised Chicken with Bacon and Apples


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