Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 pounds of bone-in beef short ribs thoroughly with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then sear the seasoned short ribs on all sides until deeply browned, about 3-4 minutes per side, and remove them to a plate.

3. 3

   Reduce the heat to medium, then add 1 large chopped yellow onion, 2 large diced carrots, and 2 diced celery stalks to the same pot and cook until softened, about 6-8 minutes, before stirring in 4 minced garlic cloves and 2 tablespoons of tomato paste for another 1 minute.

4. 4

   Deglaze the pot by pouring in 1 cup of dry red wine and scraping up any browned bits from the bottom, then simmer for 2-3 minutes until the liquid reduces slightly.

5. 5

   Stir in 3 cups of low sodium beef broth, 1 tablespoon of smoked paprika, 1 teaspoon of dried thyme, and 2 bay leaves, then return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.

6. 6

   Bring the mixture to a gentle simmer, then cover the Dutch oven and braise in a preheated oven at 325°F (160°C) for 2 hours, or simmer on the stovetop over low heat.

7. 7

   After 2 hours, add 1.5 pounds of scrubbed and quartered Yukon gold potatoes to the pot, then re-cover and continue to braise for another 1 to 1.5 hours, or until the short ribs are fork-tender and the potatoes are cooked through.

8. 8

   Remove the bay leaves, then serve the Smoked Paprika and Root Vegetable Braised Short Ribs hot, garnished with 0.25 cup of chopped fresh parsley.