This Beef Short Ribs With Vegetables Recipe Is The Coziest Winter Meal

Beef Short Ribs with Root Vegetables Paired with Baldacci Family Vineyards

Beef Short Ribs

• 8 beef short Ribs

• salt and pepper to taste

• garlic powder

• onion powder

• cumin

Directions:

1. Season ribs; place in a roasting pan.

2. Cover with foil and roast at 275 degrees for 3-4 hours.

3. Remove from oven; set ribs aside.

4. Keep drippings for sauce

Root Vegetables

• 2 carrots

• 2 celery stalks

• 1/2 yellow onion

• 1/2 parsnip

• 1/2 rutabaga

• 1/2 turnip

• 1 beet

• 10 crimini mushrooms

• 4-6 red potatoes

• salt and pepper to taste, olive oil

Directions:

1. Dice vegetables into one-inch cubes.

2. Place in medium to large baking dish.

3. Season and coat with oil.

4. Bake at 375 degrees for 35-45 minutes, stirring occasionally.

Sauce

• 2/3 bottle full-bodied red wine

• Renderings from short ribs

• 2 cups beef stock

• 3 tb unsalted butter

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tb fresh thyme, chopped

• Salt and pepper to taste

Directions:

1. Sauté 1 tb butter, thyme, garlic and onion powder for 5 mins over low heat

2. Add short rib renderings (1/4 cup)

3. Add red wine and beef stock; bring to a moderate boil

4. Reduce heat to low and simmer, stirring frequently.

5. Season with salt and pepper

6. Reduce until about 1/3 original volume and add remaining butter.

7. Add the short ribs, cover, and simmer for 5 minutes.

Serve in large bowls; stack vegetables and short, then pour the sauce on top. Enjoy!