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    seasonal recipe

    Recipe for braised short ribs with winter vegetables

    Sally Pasley Vargas for The Boston Globe

    Serves 6

    Slow cooking renders tough ribs meltingly tender and creates an appealing, rich sauce in the process. Short ribs are often fatty; select meaty ones and one large short rib (close to 1 pound with the bone) is sufficient for each person. If you can’t find that size, allow 1 pound per person with the bone, less if boneless (the bones give the sauce a lot of flavor). Add the vegetables during the last 45 minutes. Serve with noodles or mashed potatoes.

    6large short ribs (about 6 pounds)
    Salt and pepper, to taste
    4tablespoons vegetable oil
    3cloves garlic, finely chopped
    4carrots, 1 finely chopped and 3 cut into 3-inch lengths
    1stalk celery, finely chopped
    ½medium yellow onion, finely chopped
    2tablespoons tomato paste
    1teaspoon dried rosemary
    4sprigs thyme
    3bay leaves
    cups dry white wine
    3to 4 cups water
    10ounces mushrooms, quartered
    2turnips, cut into thick wedges
    12boiling onions (walnut-size), peeled
    ¼cup chopped fresh parsley

    1. Set the oven at 350 degrees.

    2. Sprinkle the ribs all over with salt and pepper. In a large flameproof casserole over medium-high heat, heat 2 tablespoons of the oil. Sear the ribs in batches, turning occasionally, for 10 to 15 minutes, or until browned. Transfer to a bowl.


    3. Pour off all but a thin layer of fat from the pan. Return it to medium heat. Add the garlic, chopped carrot, celery, yellow onion, tomato paste, rosemary, thyme, and bay leaves. Cook, stirring occasionally, for 2 minutes. Add the wine to the pot, and cook, stirring, for 1 minute.

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    4. Return the ribs to the pan with water to come up to their level; they do not need to cover the meat. Bring to a boil, lower the heat, cover the pan, and transfer to the oven. Cook for 1½ hours, turning once.

    5. Meanwhile, in a large skillet over medium high heat, heat the remaining 2 tablespoons oil. Add the mushrooms and cook, stirring often, for 4 minutes. Add the turnips, carrot pieces, and boiling onions. Cook, stirring, for 3 minutes more.

    6. Add the vegetables to the meat. Cover and return to the oven. Cook for 45 minutes or until the vegetables are done and the meat is very tender. Total cooking time is about 2¼ hours. Transfer the vegetables and ribs to a platter and cover lightly with foil.

    7. Let the sauce settle for a few minutes, then skim and discard the fat from the top. Spoon some sauce over the meat and vegetables, and sprinkle with parsley. Pass the remaining sauce separately.

    Sally Pasley Vargas