Short Ribs with Root Vegetables

Name: Short Ribs with Root Vegetables
Yield: serves 8
Ingredients: 6 pounds boneless beef short ribs, trimmed; Coarse salt and freshly ground pepper; 1/4 cup olive oil; 3 large onions (9 ounces each), halved lengthwise and cut crosswise into 1/4-inch slices; 6 garlic cloves, finely chopped; 1/3 cup packed dark-brown sugar; 2 1/2 cups apple cider; 1 1/2 cups low-sodium store-bought chicken stock; 1 tablespoon fresh thyme leaves; 1 tablespoon finely chopped fresh rosemary; 1/3 cup finely chopped fresh flat-leaf parsley, plus more for garnish; 1 pound parsnips, peeled and cut into 1/2-inch slices; 1 3/4 pounds carrots, peeled and cut on the diagonal into 1-inch pieces; 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces

January 26, 2012

This recipe is inspired by ones that use flanken, a cut of beef from the chuck end of short ribs. In Jewish custom, the meat is boiled and served with horseradish. Our version uses braised boneless ribs and pairs them with earthy vegetables.

Recipe notes

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