Oven Baked Short Ribs With Garden Vegetables Recipes

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SHORT RIBS WITH ROOT VEGETABLES



Short Ribs with Root Vegetables image

Boneless beef short ribs are seared, and then simmered for hours until they are silky and tender. Brown sugar and apple cider, along with parsnips, carrots, and potatoes, add notes of sweetness add to this Hanukkah favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 14

6 pounds boneless beef short ribs, trimmed
Coarse salt and freshly ground pepper
1/4 cup olive oil
3 large onions, (9 ounces each), halved lengthwise and cut crosswise into 1/4-inch slices
6 garlic cloves, finely chopped
1/3 cup packed dark-brown sugar
2 1/2 cups apple cider
1 1/2 cups low-sodium store-bought chicken stock
1 tablespoon fresh thyme leaves
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
1 pound parsnips, peeled and cut into 1/2-inch slices
1 3/4 pounds carrots, peeled and cut on the diagonal into 1-inch pieces
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces

Steps:

  • Preheat oven to 325 degrees. Place a wire rack over a rimmed baking sheet; set aside. Season beef with salt and pepper. Heat oil in a 9-quart Dutch oven over high heat until hot but not smoking. Working in batches, cook the beef, flipping once, until browned, 2 to 3 minutes per side. Transfer beef to the wire rack. Reduce heat to medium-low.
  • Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes. Raise heat to medium. Add garlic; cook 3 minutes, stirring occasionally. Stir in brown sugar, cider, stock, and 1/2 cup water. Add thyme, rosemary, and parsley. Return beef to pot. Bring to a boil. Remove from heat.
  • Cover; transfer to oven. Cook until almost fork tender, about 1 1/2 hours.
  • Remove pot from oven. Stir in parsnips, carrots, and potatoes. Return to oven; cook until fork-tender, 1 hour 10 minutes more. Gently transfer beef and vegetables to a baking sheet or a plate.
  • Skim fat from cooking liquid. Simmer over medium heat until reduced by about half, about 7 minutes. Return beef and vegetables to pot. Season with salt and pepper; toss gently. Transfer to serving platter. Sprinkle with parsley.

OVEN BAKED SHORT RIBS WITH GARDEN VEGETABLES



Oven Baked Short Ribs With Garden Vegetables image

This recipe is from Even more recipes from the back of boxes, bottles, cans and jars by Ceil Dyer. She always thought it was her mother's original recipe but it was from a Kingsford corn starch box.

Provided by mandabears

Categories     One Dish Meal

Time 2h49m

Yield 4 serving(s)

Number Of Ingredients 12

3 lbs short rib of beef
1 teaspoon salt
1/4 teaspoon ground black pepper
1 lb carrot, cleaned and halved, I use baby carrots
1 lb potato, pared and halved, I use unpeeled red potatoes
1/2 lb fresh green beans
4 small white onions, peeled
13 3/4 ounces beef broth
2 teaspoons prepared mustard, I use spicy brown
2 tablespoons prepared horseradish
2 tablespoons cornstarch
1/4 cup water

Steps:

  • Preheat oven to 350°F.
  • Trim excess fat from meat.
  • Place meat in 13x9x2-inch pan.
  • Sprinkle with salt and pepper.
  • Bake uncovered for 2 hours.
  • Drain fat.
  • Add carrots, potatoes, green beans and onions.
  • Mix beef broth, mustard and horseradish.
  • Pour over meat and potatoes.
  • Cover pan with foil.
  • Bake 1-1 1/2 hours or until meat is tender.
  • Arrange meat and vegetables on serving platter and keep warm.
  • Strain broth.
  • Remove fat.
  • Add water if necessary to make 2 cups.
  • Pour in saucepan.
  • Mix cornstarch and 1/4 cup water.
  • Stir into saucepan.
  • Bring to boil and boil for 1 minute.
  • Serve gravy with meat and vegetables.

Nutrition Facts : Calories 1539.5, Fat 124.9, SaturatedFat 53.7, Cholesterol 259.5, Sodium 1646.4, Carbohydrate 46.6, Fiber 9, Sugar 10.5, Protein 56.8

BRAISED SHORT RIBS WITH ROOT VEGETABLES



Braised Short Ribs With Root Vegetables image

A complete meal in one pot. Although it looks complicated, it is quite simple. Meat and vegetables are tender and delicious. Serve with salad and hearty bread.

Provided by KelBel

Categories     One Dish Meal

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

4 lbs beef short ribs
2 teaspoons rosemary
salt and pepper
1/3 cup flour
1/4 cup olive oil
4 shallots, peeled and diced
4 carrots, peeled and chopped
4 parsnips, peeled and chopped
3 cups port wine
3 cups beef broth
1 tablespoon tomato paste

Steps:

  • Preheat oven to 350.
  • Season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. Lightly coat each side of ribs with flour, shaking off any excess.
  • Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides. Transfer the ribs to a plate.
  • Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
  • With the vegetables still in the pan, deglaze the skillet by adding the port and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
  • Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
  • Return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. Turn ribs several times during the cooking process.
  • Transfer the ribs and vegetables to a plate. Place the skillet over medium high heat and boil to reduce the liquid by about two thirds. The liquid will become thick.
  • Spoon liquid over meat and vegetables.

Nutrition Facts : Calories 1128.1, Fat 89.3, SaturatedFat 36.8, Cholesterol 172.4, Sodium 492.3, Carbohydrate 21.1, Fiber 1.1, Sugar 8.6, Protein 35

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