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

Wine-braised Short Ribs with Parsnips, Carrots, and Artichokes
Photo by Thayer Allyson Gowdy

Ingredients

  • 3 medium parsnips, peeled
  • 3 pounds baby artichokes
  • 1 head garlic, cloves separated and peeled
  • 2 cups canned crushed tomatoes, preferably fire-roasted
  • 6 medium carrots, peeled
  • 3 tablespoons fresh lemon juice
  • 3 pounds baby artichokes
  • + 23 more ingredients
    • 6 sprigs fresh rosemary, each 6 in. long
    • 6 medium carrots, peeled
    • About 1 tsp. salt, divided
    • 6 pounds beef short ribs*, large pieces of fat trimmed
    • About 1 tsp. salt, divided
    • 2 cups canned crushed tomatoes, preferably fire-roasted
    • About 1 tsp. freshly ground black pepper, divided
    • 3 medium parsnips, peeled
    • 2 large onions, finely chopped
    • 3 celery stalks
    • 3 cups dry red wine
    • 6 pounds beef short ribs*, large pieces of fat trimmed
    • About ½ cup chopped flat-leaf parsley, divided, plus sprigs for garnish
    • 3 celery stalks
    • 3 tablespoons fresh lemon juice
    • About ½ cup chopped flat-leaf parsley, divided, plus sprigs for garnish
    • 6 sprigs fresh rosemary, each 6 in. long
    • About 1 tsp. freshly ground black pepper, divided
    • 1 head garlic, cloves separated and peeled
    • 1 tablespoon olive oil
    • 2 large onions, finely chopped
    • 3 cups dry red wine
    • 1 tablespoon olive oil

1. 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. Cut remaining vegetables into 1/2-in. dice; separate and set aside diced vegetables and sticks. Preheat oven to 375°.2. Spr...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network