Wine-braised Short Ribs with Parsnips, Carrots, and Artichokes

Name: Wine-braised Short Ribs with Parsnips, Carrots, and Artichokes
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 kilograms baby artichokes; 3 kilograms beef short ribs*, large pieces of fat trimmed; 1 teaspoon About freshly ground black pepper, divided; 473 milliliters canned crushed tomatoes, preferably fire-roasted; 6 mediums carrots, peeled; 3 celery stalks; 710 milliliters dry red wine; 118 milliliters About chopped flat-leaf parsley, divided, plus sprigs for garnish; 6 sprigs fresh rosemary, each 6 in. long; 1 head garlic, cloves separated and peeled; 3 Tbsps fresh lemon juice; 1 Tbsp olive oil; 2 larges onions, finely chopped; 3 mediums parsnips, peeled; 1 teaspoon About salt, divided

You can never have too many main course recipes, so give Wine-braised Short Ribs with Parsnips, Carrots, and Artichokes a try. This recipe serves 12. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 822 calories, 30g of protein, and 62g of fat. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of rosemary, beef short ribs, celery stalks, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes.

Instructions

Cut 3-in. lengths from slender ends of carrots, parsnips, and celery. Halve them lengthwise, then halve again if large; you should have 12 to 14 sticks of each vegetable.

Ingredients you will need

Vegetable

Parsnip

Carrot

Celery

Cut remaining vegetables into 1/2-in. dice; separate and set aside diced vegetables and sticks. Preheat oven to 37

Ingredients you will need

Vegetable

Equipment you will use

Oven

Sprinkle short ribs all over with 1/4 tsp. each salt and pepper.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

Heat olive oil in a 6- to 8-qt. pot over medium-high heat. Working in 3 batches, brown ribs in oil on both sides, 5 to 10 minutes per batch.

Ingredients you will need

Olive Oil

Ribs

Cooking Oil

Equipment you will use

Pot

Transfer as browned to a 12- by 17-in. roasting pan.

Equipment you will use

Roasting Pan

Pour fat from pot and reserve; return 2 tbsp. to pot.

Equipment you will use

Pot

Add diced vegetables and onions to pot and cook, stirring often, until lightly browned, 5 to 10 minutes. Spoon over ribs.

Ingredients you will need

Vegetable

Onion

Ribs

Equipment you will use

Pot

Pour reserved fat into pot.

Equipment you will use

Pot

Add vegetable sticks and cook, stirring often, until golden, 5 to 6 minutes. Spoon into an 8-in. square pan and sprinkle with a little chopped parsley, salt, and pepper. Cover tightly with foil; chill until roasting (up to 1 day).

Ingredients you will need

Vegetable

Parsley

Pepper

Salt

Equipment you will use

Aluminum Foil

Frying Pan

Pour wine, tomatoes, 1/3 cup parsley, and 3/4 tsp. each salt and pepper into empty pot. Bring to a boil over high heat, then pour over ribs. Turn ribs in liquid to coat. Scatter garlic cloves and rosemary on top. Cover tightly with 2 sheets foil.

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Rosemary

Tomato

Parsley

Ribs

Wine

Equipment you will use

Aluminum Foil

Pot

Braise rib mixture in oven, turning meat every hour, until meat is nearly fork-tender, about 2 1/4 hours. Skim and discard fat from juices.

Ingredients you will need

Meat

Equipment you will use

Oven

Meanwhile, fill a medium bowl with water and add lemon juice. Trim stems, outer leaves, and tips from artichokes, leaving just the tender yellow-green leaves, and trim bases to neaten; drop each into lemon water immediately after trimming to prevent browning (keep in water up to 2 hours).

Ingredients you will need

Lemon Juice

Artichoke

Lemon

Water

Equipment you will use

Bowl

Drain artichokes and push into liquid around ribs; cover tightly. Cook rib mixture and pan with vegetable sticks until ingredients are very tender, 25 to 30 minutes.

Ingredients you will need

Artichoke

Vegetable

Ribs

Equipment you will use

Frying Pan

Put a large platter in oven to warm. Discard rosemary stems from roasting pan. If mixture is very juicy, transfer ribs and artichokes to a large bowl and cover; set pan over 2 burners on high heat and boil, stirring often, until most of liquid evaporates, 5 to 7 minutes.

Ingredients you will need

Artichoke

Rosemary

Ribs

Equipment you will use

Roasting Pan

Bowl

Oven

Spoon diced vegetables and juices from roasting pan onto platter. Arrange ribs, artichokes, and vegetable sticks on top.

Ingredients you will need

Artichoke

Vegetable

Ribs

Equipment you will use

Roasting Pan

Sprinkle with chopped parsley and garnish with parsley sprigs.

Ingredients you will need

Parsley

Serve with Horseradish Beet Sauce.

Ingredients you will need

Horseradish

Sauce

Beet

*Ask a butcher to cut short ribs into twelve 4-in.-long pieces.

Ingredients you will need

Beef Short Ribs

Make ahead: Make through step 5, then cool and chill airtight 1 day. Spoon off fat from juices and discard, then reheat rib mixture, covered, in a 375 oven for 45 minutes; continue with step 6, adding about 1 cup water if pan is low on juices.

Ingredients you will need

Water

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

1kilograms

baby artichokes 3kilograms

beef short ribs*, large pieces of fat trimmed 1teaspoon

About freshly ground black pepper, divided 473milliliters

canned crushed tomatoes, preferably fire-roasted 6mediums

carrots, peeled 3

celery stalks 710milliliters

dry red wine 118milliliters

About chopped flat-leaf parsley, divided, plus sprigs for garnish 6sprigs

fresh rosemary, each 6 in. long 1head

garlic, cloves separated and peeled 3Tbsps

fresh lemon juice 1Tbsp

olive oil 2larges

onions, finely chopped 3mediums

parsnips, peeled 1teaspoon

About salt, divided

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices 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 Robert Mondavi Napa Merlot. Reviewers quite like it with a 4 out of 5 star rating and a price of about 30 dollars per bottle.