Braised Short Ribs with Parsnips


Braised Short Ribs with Parsnips

Total Time: 4 Hours


  • 1 tablespoon(s) extra-virgin olive oil
  • 1/4 cup(s) all-purpose flour
  • 1 teaspoon(s) salt
  • 1 1/2 teaspoon(s) freshly ground pepper
  • 6 (about 3 1/2 pounds) bone-in short ribs
  • 2 slice(s) bacon, chopped
  • 1 small onion, chopped
  • 3 medium cloves garlic, finely chopped
  • 1/2 teaspoon(s) allspice
  • 1 tablespoon(s) finely chopped fresh rosemary
  • 1 1/2 cup(s) red wine
  • 1 can(s) (20 ounces) chopped tomatoes
  • 1 tablespoon(s) sugar
  • 1/2 pound(s) parsnips, cut into 1 1/2-inch pieces


  1. Heat the oven to 325 degrees. Heat the oil in a large Dutch oven over medium-high heat. Mix the flour with the salt and pepper. Dredge the meat in the flour mixture and brown in batches in the heated oil. Transfer to a plate; set aside.
  2. Discard the unused oil and add the bacon, onions, and garlic and cook over medium heat until the onions are soft. Add the allspice and rosemary and cook for 3 more minutes. Add the wine, tomatoes, sugar, reserved meat, and water to cover.
  3. Bring to a boil, cover, and transfer to the oven for 2 hours. Add the parsnips and continue to cook until the meat is very tender and falling off the bone, 45 to 60 minutes.
  4. Remove the meat from the sauce. Skim away the excess fat and cook over medium-high heat until reduced and thickened, 10 to 15 minutes. Return the meat to the sauce and serve over couscous, rice, or egg noodles.