Holiday Short Ribs

Name: Holiday Short Ribs
Prep time: 8 h 25 min
Cook time: 8 h 25 min
Total time: 8 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 9 bone-in beef short ribs; 1 Tbsp canola oil; 2 mediums carrots, cut into large chunks; 4 sprigs fresh parsley, stems and leaves separated; 4 sprigs fresh rosemary; 4 sprigs fresh thyme; 4 servings Kosher salt and freshly ground black pepper; 2 mediums onions, peeled and quartered; 2 mediums parsnips, cut into large chunks; 1 Tbsp spicy brown mustard; 340 grams or can dark stout beer, such as Guinness; 2 mediums turnips, peeled and quartered; 1 Tbsp Worcestershire sauce

Holiday Short Ribs is a dairy free recipe with 4 servings. One serving contains 187 calories, 3g of protein, and 5g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 8 hours and 25 minutes. A mixture of thyme, onions, can stout beer, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Watch how to make this recipe.

In a large skillet over medium-high heat, add the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, 3 to 4 minutes per side. While the short ribs are browning, place a layer of carrot and onion pieces into the bottom of a slow cooker and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

Carrot

Onion

Cooking Oil

Equipment you will use

Slow Cooker

Place the browned meat on top.

Ingredients you will need

Meat

Add the remaining carrots and onions along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems, and add them to the pot along with the mustard and Worcestershire.

Ingredients you will need

Worcestershire Sauce

Parsnip

Rosemary

Carrot

Mustard

Parsley

Turnip

Onion

Thyme

Equipment you will use

Pot

Pour over the stout, and then add enough water to almost cover the contents. Cover and cook on low until the meat is very tender, 6 to 8 hours.

Ingredients you will need

Stout

Water

Meat

To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Skim off the fat and reserve 2 cups of the juices and 1 short rib for Round 2 Recipe Braised Beef and Mushroom Soup if desired.

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Mushroom Soup

Vegetable

Beef

Meat

Equipment you will use

Slow Cooker

Serve the rest of the ribs with the remaining juice and garnish with chopped parsley leaves.

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Parsley

Juice

Ribs

Equipment

Frying Pan

Slow Cooker

Pot

Ingredients

Servings:

bone-in beef short ribs 1Tbsp

canola oil 2mediums

carrots, cut into large chunks 4sprigs

fresh parsley, stems and leaves separated 4sprigs

fresh rosemary 4sprigs

fresh thyme 4servings

Kosher salt and freshly ground black pepper 2mediums

onions, peeled and quartered 2mediums

parsnips, cut into large chunks 1Tbsp

spicy brown mustard 340grams

or can dark stout beer, such as Guinness 2mediums

turnips, peeled and quartered 1Tbsp

Worcestershire sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Twomey Cellars by Silver Oak Russian River Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 50 dollars per bottle.

Twomey Cellars by Silver Oak Russian River Pinot Noir

Our 2009 Russian River Valley Pinot Noir has a ruby color with purple highlights and a complex nose of fresh rose petals, lilacs, candied apples, sweet baking spices and a hint of peppermint. It has a rich, broad attack on the palate and notes of caramel, butterscotch and ripe, red fruit. This expressive wine has a balanced finish of fruit, spice, bright natural acidity and fine grained tannins.