Braised Short Ribs with Roasted Root Vegetables

This elevated take on a comfort classic features slow-braised short ribs in a rich red wine and balsamic reduction, paired with a medley of roasted root vegetables. Earthy beets, golden turnips, and long carrots bring balance to the deep flavours of the beef. It’s a hearty, elegant dish that’s ideal for cooler evenings or entertaining.

Ingredients

Meat
2.2 kg bone-in short ribs

Produce
2 onions, chopped
4 cloves garlic, minced
4 stalks celery, chopped
4 small red beets, peeled and quartered
4 small golden beets, peeled and quartered
4 small turnips, peeled and halved
1 bunch long carrots, peeled and trimmed
1 tsp lemon zest
2 sprigs rosemary
4 sprigs sage
2 bay leaves
Whipped potatoes, to serve

Canned Goods
1 Litre beef stock
2 tbsp tomato paste

Condiments
¼ cup balsamic vinegar

Baking & Spices
2 tbsp flour
2 tsp kosher salt (or to taste)
2 tsp freshly cracked black pepper (or to taste)

Oils & Vinegars
2 tbsp olive oil

Beer, Wine & Spirits
1 cup red wine

Method

1. Preheat the oven to 160°C (fan-forced).
2. Pat the ribs dry and season generously with salt and black pepper. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear ribs in batches until browned on all sides. Remove and set aside.
3. In the same pot, add chopped onions, garlic, and celery. Sauté for 5–7 minutes until softened. Stir in the tomato paste and cook for 1–2 minutes. Sprinkle over the flour and stir through.
4. Pour in red wine, scraping the bottom of the pot to release any browned bits. Add beef stock, balsamic vinegar, rosemary, sage, bay leaves, and lemon zest. Stir well. Return the ribs to the pot, ensuring they’re mostly submerged in the liquid.
5. Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the ribs are tender and falling off the bone.
6. About 45 minutes before the ribs are ready, toss the red beets, golden beets, turnips, and carrots with olive oil, salt, and pepper. Spread on a baking tray lined with baking paper. Roast at 200°C for 35–40 minutes, turning halfway, until caramelised and tender.
7. Remove the ribs from the oven. Skim any excess fat from the surface and discard herb stems and bay leaves. Serve the short ribs over whipped potatoes, topped with the braising sauce and a generous side of roasted root vegetables.

This dish brings together rich, slow-cooked flavour with the natural sweetness of roasted vegetables, making it perfect for a weekend dinner or special occasion. The braised short ribs are melt-in-your-mouth tender, and the vibrant root vegetables provide a beautiful contrast in both taste and texture. Serve it with whipped potatoes or crusty bread to soak up every bit of the sauce, and enjoy a hearty, satisfying meal that’s sure to impress.