Braised short Ribs with Vegetables
Recipe type: main course
  • 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.
Recipe by Ennea Collective - crafting a fibre life at