Dinner

Braised Beef Short Ribs with Thyme and Root Vegetables

Name: Braised Beef Short Ribs with Thyme and Root Vegetables
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 2 servings
Ingredients: 2 beef short ribs (12 oz each, bone-in); 2 tbsp neutral oil; sea salt and freshly ground black pepper; 2 medium carrots, cut into 1½-inch chunks; 1 medium turnip, cut into 1½-inch chunks; 1 medium celery stalk, cut into 1-inch pieces; 1 medium onion, roughly chopped; 4 cloves garlic, crushed; 1 cup red wine (Côtes du Rhône or Burgundy); 2 cups beef stock; 3 fresh thyme sprigs; 2 bay leaves; 1 tbsp tomato paste; 1 tsp Dijon mustard

Beef short ribs seared until mahogany-dark, then braised low and slow in a wine-based broth with thyme, bay leaf, and chunks of carrots and turnips. The meat becomes fork-tender, the sauce silky and deeply savory, the vegetables sweet and glazed.

342cal per serving 8gprotein 25gcarbs 15gfat 15min prep 90min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this