Beef Short Ribs & Root Veggies

By Angelika Hanna


Prep Time: 10 min

Cook Time: 3 h

Total Time: 3 h 10 min

Yield: 6 servings

Cuisine: North American/Canadian

Author: Angelika Hanna / Zest4Food


  • 4 pounds beef short ribs, cut into 2- to 4-inch pieces
  • 1 tbsp canola oil
  • 3 carrots, halved and cut in thirds
  • 1 parsnip, halved and cut in third
  • 2 medium-sized onions, quartered
  • 1 head garlic, halved crosswise (optional)
  • 2 tbsp tomato paste
  • 3 cups full-bodied red wine (f.ex. Cabernet Sauvignon)
  • 2 springs rosemary
  • 6 springs thyme
  • 2 bay leaves
  • 1 jalapeno pepper, whole
  • 2 cups beef stock
  • 12-14 button mushrooms (small cremini)


  1. Sprinkle the short ribs with salt and pepper (both sides).
  2. In a large pot or Dutch oven, heat the canola oil over medium-high heat.
  3. Add the ribs and cook about 6 – 8 min until browned. Remove from the pot onto a plate. Set aside.
  4. Place the carrots, onions, garlic, jalapeno, rosemary, thyme, and bay leaves in the Dutch oven and cook until browned for about 4 min.
  5. Add the tomato paste in the center of the pot and cook, stirring frequently, until fragrant, for about 30 sec.
  6. Stir in the wine and the stock.
  7. Return the meat into the pot.
  8. Bring to boil, then, reduce the heat to low-medium.
  9. Cook for about 3-5 hrs or until the meat is tender.
  10. Add the mushrooms in the last hour of cooking.

Serve with mashed potatoes or potato gratin.



4 thoughts on “Beef Short Ribs & Root Veggies

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