Short Ribs With Root Vegetables

Name: Short Ribs With Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 591 milliliters apple cider; 3 kilograms boneless beef short ribs, trimmed; 794 grams carrots, peeled and cut on the diagonal into 1-inch pieces; 8 servings Coarse salt and freshly ground pepper; 79 milliliters packed dark-brown sugar; 79 milliliters fresh flat-leaf parsley, finely chopped, plus more for garnish; 1 Tbsp finely chopped fresh rosemary; 1 Tbsp fresh thyme leaves; 6 garlic cloves, finely chopped; 355 milliliters low-sodium store-bought chicken stock; 59 milliliters olive oil; 765 grams large onions, each), halved lengthwise and cut crosswise into 1/4-inch slices; 454 grams parsnips, peeled and cut into 1/2-inch slices; 680 grams Yukon gold potatoes, peeled and cut into 1-inch pieces

Short Ribs With Root Vegetables might be just the main course you are searching for. This recipe makes 8 servings with 1632 calories, 55g of protein, and 131g of fat each. This recipe covers 47% of your daily requirements of vitamins and minerals. If you have garlic cloves, parsnips, thyme leaves, and a few other ingredients on hand, you can make it. To use up the apple cider you could follow this main course with the Apple Cider Doughnut Cake as a dessert. It is a good option if you're following a gluten free and dairy free diet. 7 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes.

Ingredients

Servings:

591milliliters

apple cider 3kilograms

boneless beef short ribs, trimmed 794grams

carrots, peeled and cut on the diagonal into 1-inch pieces 8servings

Coarse salt and freshly ground pepper 79milliliters

packed dark-brown sugar 79milliliters

fresh flat-leaf parsley, finely chopped, plus more for garnish 1Tbsp

finely chopped fresh rosemary 1Tbsp

fresh thyme leaves 6

garlic cloves, finely chopped 355milliliters

low-sodium store-bought chicken stock 59milliliters

olive oil 765grams

large onions, each), halved lengthwise and cut crosswise into 1/4-inch slices 454grams

parsnips, peeled and cut into 1/2-inch slices 680grams

Yukon gold potatoes, peeled and cut into 1-inch pieces

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. 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 Maddalena Merlot. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 19 dollars per bottle.