Braised Short Ribs with Root Vegetables

For a slow, cozy dinner that fills the kitchen with incredible aromas, these red wine braised short ribs are hard to beat. Bone-in short ribs are deeply seared before slowly braising with hearty root vegetables, garlic, tomato paste, rosemary, and red wine until the meat becomes exceptionally tender. Spoon the rich, savory sauce over creamy mashed potatoes or polenta for a comforting meal made for chilly evenings and lingering at the dinner table. 

Ingredients: 

• 4 lbs bone-in short ribs 
• Salt and pepper 
• 3 tablespoons flour 
• 2 tablespoons olive oil 
• 1 large onion, diced 
• 3 carrots, cut into large chunks 
• 3 parsnips, cut into large chunks 
• 4 cloves garlic, minced 
• 2 tablespoons tomato paste 
• 2 cups dry red wine 
• 2 cups beef broth 
• 2 sprigs fresh rosemary 
• 2 bay leaves 

Instructions:

1. Preheat oven to 325°F. Season short ribs generously with salt and pepper, then dust with flour. 
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 8 minutes total. Remove and set aside. 
3. Add onion, carrots, and parsnips to the pot and cook until softened, about 6 minutes. Add garlic and tomato paste, cooking 1 minute more. 
4. Pour in wine, scraping up any browned bits from the bottom. Simmer 3-4 minutes to reduce slightly. 
5. Return short ribs to the pot, add broth, rosemary, and bay leaves. Bring to a simmer. 
6. Cover and transfer to the oven. Braise for 3 hours, until the meat is fork-tender. 
7. Skim excess fat from the sauce before serving. Serve over mashed potatoes or polenta.