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Created by the Genie — AI-generated, review before relying on it
Beef short ribs braised low and slow in a red wine and tomato broth with carrots, parsnips, and potatoes until everything is spoon-tender.
Step 1
Preheat oven to 325°F. Season the beef short ribs generously with the salt and pepper.
Step 2
Heat the olive oil in a Dutch oven over medium-high heat and sear the short ribs on all sides, about 8 minutes total; remove and set aside.
Step 3
Add the sliced onion to the pot and cook 5 minutes until softened; stir in the tomato paste and cook 1 minute.
Step 4
Pour in the red wine, scraping up the browned bits, and simmer 3 minutes; add the beef broth and return the short ribs to the pot.
Step 5
Cover and braise in the oven for 2 hours, then add the carrots, parsnips, and baby potatoes to the pot.
Step 6
Cover and continue braising for 1 more hour, until the meat and vegetables are fork-tender.
Step 7
Skim excess fat from the sauce, season with salt and pepper, and serve the short ribs and vegetables with the pan sauce spooned over top.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
