Horseradish Braised Short Ribs with Carrots and Turnip Roots

Name: Horseradish Braised Short Ribs with Carrots and Turnip Roots
Prep time: 5 min
Cook time: 80 min
Total time: 85 min
Ingredients: 2 pounds beef short ribs; 2.5 tablespoons salt; 1.5 tablespoons black pepper; 2 tablespoons olive oil; 1 pound baby carrots; 1/2 cup red onion (diced); 2 turnip roots (diced); 4 tablespoons garlic (fresh,minced); 2 tablespoons tomato paste; 2 cups red wine; 2 cups beef stock; 2 bay leaves; 1 pound mushrooms (whole, small); 3 tablespoons prepared horseradish; parsley (for garnish)

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Our HORSERADISH BRAISED SHORT RIBS WITH CARROTS AND TURNIP ROOTS is a warm and comforting meal. Braised in cooking wine with lots of flavor from herbs and creamy horseradish. After all the prep is done, we cook this in a low heat oven until it is fall off the bone tender.

A bowl of beef stew containing a piece of meat, carrots, potatoes, and mushrooms, garnished with herbs. It's placed on a wooden cutting board. In the background, a pot with more stew is visible.

Comfort food recipes are wonderful to have in your arsenal for so many occasions. Sometimes, you just need a warm bowl of soothing food to cuddle up with. This recipe for these Horseradish Braised Short Ribs with Carrots and Turnip Roots are perfect as a food gift for someone else or YOURSELF!

I am all things emotional eater. I eat to celebrate, to grieve, to help when I don’t feel well. You name it, whatever is going on, I have a food that always helps. Soups and Stews are always great for anything and this hearty take on beef short ribs checks all of the boxes.

We do just a little prep by searing the beef but just like our ROAST recipe, you don’t want to skip this step.

Ingredients

Our Horseradish braised short ribs with carrots and turnip roots is made with very simple ingredients. You can used fresh or prepared horseradish in this one so don’t go out and buy it special!

A bowl and a pot of beef stew, filled with chunks of beef, whole mushrooms, baby carrots, and potatoes in a brown broth, are placed on a wooden surface. A spoon is resting in the bowl.

What You’ll Need

Beef Short Ribs- meaty, tender perfection.
Small carrots and whole turnip roots – these can be found in your produce section.
Red wine – cooking or regular, dry wine.
Garlic, bay leaves, onion and whole mushrooms, any variety.
Beef broth
Prepared horseradish

See recipe card for full ingredient list and quantities.

Instructions

We sear and prep our dutch oven on the stove top and then transfer to the oven for the final stage of cooking.

Preheat oven to 300°

A black frying pan on a stove contains six pieces of raw meat. To the left, there is a wooden cutting board with a small bowl of salt. A hand is holding the pan handle on the right side of the frame.

We season our short ribs with just a bit of salt on all sides.

A black frying pan with five pieces of raw beef is on a stovetop. Next to it, a white pot with oil is also on the stove. Wooden boards with a sliced red onion and carrot are beside the stove. The scene is set on a kitchen countertop.

Sear in a large skillet over medium heat on all sides until nice and browned. Prep a large dutch oven with 2 Tbsps of olive oil.

A stove with two pans. The left pan has four pieces of browned meat, possibly short ribs. The right is a white pot containing chopped carrots, onions, and potatoes. Part of a person's hand is visible to the left, near a knife on a wooden countertop.

Add in carrots, onion and turnip roots. We prepped them by peeling them and chopping all about the same size.

A person is stirring chopped carrots and onions in a white pot on a stove. Beside the pot, short ribs are being seared in a pan. Garlic in a jar, a knife, and a pair of tongs are on the wooden countertop.

Cook over medium heat to soften. Add in 4 Tbsps minced garlic and mix well.

A person wearing a leopard print top adds tomato paste to a pot filled with chopped carrots and onions on a stovetop. A skillet with browned meat pieces is on the side, and a bag of tomato paste is held in one hand.

Mix in 2 Tbsps tomato paste, coating all of the vegetables.

A person holding a bottle of red wine above a pot filled with sliced carrots and potatoes on a stovetop. A frying pan with seared meat pieces is on the adjacent burner. A spatula and knife rest on a wooden cutting board nearby.

We add in 2 cups of red wine and deglaze the pan while bringing back up to a simmer.

A person holds a carton of beef stock over a pot filled with carrots, onions, and potatoes on a stovetop. A separate pan contains several browned pieces of meat. Kitchen utensils, including a knife and tongs, are on the wooden counter.

Once all of the yummy cooking bits are back in the mixture, we add 2 cups of beef stock.

A person is adding salt from a wooden container to a pot of stew containing vegetables on a stove. Next to the pot is a pan with seared meat pieces. The scene includes kitchen utensils on a wooden cutting board.

Season well with salt.

Overhead view of a person seasoning a pot of stew on a stovetop. Next to the pot is a frying pan with browned meat. A wooden cutting board with a knife and other utensils is on the side. The stove has a modern, black design.

Plenty of black pepper.

A person is adding a jar of bay leaves to a pot containing a stew with carrots and onions. Next to it, a pan with several cooked beef pieces is on the stove. A wooden cutting board with kitchen tools is nearby.

And 2 bay leaves. Allow to simmer over low to medium heat for about 15 minutes.

A person is adding a teaspoon of horseradish from a jar into a pot of stew on a stovetop. Next to it, a pan holds several pieces of browned meat. The countertop is wooden, and a pair of tongs is placed nearby.

After simmering, the vegetables should be soft. Add in horseradish.

Hands are holding a container of mushrooms over a pot with carrots and broth on a stove. Next to the pot, a pan contains several cooked pieces of meat. Kitchen utensils are on a wooden cutting board on the side.

Next, we add the baby mushrooms.

A person holding a pot on a stove, stirring a mixture of mushrooms, carrots, and sauce with tongs. A skillet with meat pieces is on the right. A wooden spoon rests on a small board to the side. A cutting board is on the left.

Finally, nestle the seared short ribs in with everything in the dutch oven.

A hand reaches to lift the lid of a white pot on a stove. Next to the pot, a pan with liquid residue sits on the adjacent burner. A wooden counter is visible, with a spoon resting on it. The person wears a watch and a patterned sleeve.

Cover and cook in the preheated oven for about an hour OR until meat thermometer reads 180°-205° and the meat is pulling away from the bone.

A bowl of pot roast with baby carrots, mushrooms, and potatoes in a savory broth. The dish is garnished with herbs and served in a light blue bowl. A serving spoon is visible on the side.

Garnish with parsley, serve and enjoy!

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

Comfort foods are always a good idea when you want something filling, mind, body and soul. There is something very fancy pants about this recipe though. The process of braising the beef short ribs is something that you’d get in a nice restaurant. There is no reason you can’t have that at home too and this recipe will get the job done!

Variations and Substitutions

Braising in the oven with root veggies on a low temp is always the preferred cooking method for beef short ribs. Here, we have just a few variation and suggestions on how you can make this recipe your own.

Crock Pot: the good old standby is a good substitute especially in the summer months. Prepare as directed and transfer to a crock pot on the low setting. It will take a good bit longer but just check your short ribs with the meat thermometer for optimal internal temperature of 180° to 205°.
Vegetables: try all kinds of root vegetables in place of the carrots and turnips. Parsnips, potatoes, woody squash like butternut or acorn. Just make sure you cut them all about the same size for even cooking.
Herbs and Spices: we use garlic, bay leaves and horseradish here but there is no end to what you can add to this one. Cook with cinnamon, cardamom, star anise for deeper flavor and garnish with fresh herbs of your choice. We really like fresh onion chives for garnish along with parsley.

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Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

How to Store the Braised Beef Short Ribs

Once completely cooled, transfer all to an airtight container. They should last about 5-6 days in the refrigerator.

To reheat: transfer to a larges boiler and reheat over low heat on the stove.

If you are only left with broth and vegetables, run through a blender or immersion blender and have a vegetable broth that can be refrigerated and used within a week or freeze for up to a year.

A bowl containing a beef stew with carrots, potatoes, and mushrooms, seasoned with parsley flakes. A glass jar labeled "Parsley Flakes" is placed beside the bowl on a wooden surface.

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A ceramic bowl filled with a beef stew containing chunks of beef, whole mushrooms, baby carrots, and potatoes, garnished with green herbs. Beside it, a pot on a wooden surface holds more stew of the same ingredients. A spoon rests in the bowl.

Horseradish Braised Short Ribs with Carrots and Turnip Roots

Beef short ribs slow braised in red wine with mushroom, carrots and turnip roots. Seasoned with bay leaves and creamy horseradish for a warm, comforting and hearty meal.

Prep Time 5

Cook Time 1 20

Total Time 1 25

Serving Size

Ingredients

2 pounds beef short ribs
2.5 tablespoons salt
1.5 tablespoons black pepper
2 tablespoons olive oil
1 pound baby carrots
1/2 cup red onion diced
2 turnip roots diced
4 tablespoons garlic fresh,minced
2 tablespoons tomato paste
2 cups red wine
2 cups beef stock
2 bay leaves
1 pound mushrooms whole, small
3 tablespoons prepared horseradish
parsley for garnish

Instructions

Preheat the oven to 300° Season short ribs with salt on all sides. Place in a large skillet and sear until browned on all sides. Set aside.
2 pounds beef short ribs, 2.5 tablespoons salt
Heat olive oil in a large dutch oven over medium heat. Add in carrots, cubed turnip roots and onion. Cook for a few minutes until onions are soft. Add in minced garlic and mix to combine.
2 tablespoons olive oil, 1 pound baby carrots, 1/2 cup red onion, 2 turnip roots, 4 tablespoons garlic
Add in the tomato paste and mix until all vegetables are coated. Cook for a few minutes more to continue to soften vegetables. Add in red wine and bring to a simmer, scraping the pan to deglaze.
2 tablespoons tomato paste, 2 cups red wine
Add in beef stock and bring back to a simmer. Add in bay leaves, salt, pepper and simmer for about 15. minutes on low to medium heat.
2.5 tablespoons salt, 1.5 tablespoons black pepper, 2 cups beef stock, 2 bay leaves
Add in horseradish and mix well. Add in mushrooms. Place seared short ribs carefully and evenly in dutch oven. Cover with a lid and place in the oven for at least 45 to 60 minutes. The meat should pull away from the bone and a meat thermometer should read 180° to 205°. Garnish with parsley and serve.
1 pound mushrooms, 3 tablespoons prepared horseradish, parsley

See How To Make It!

A bowl filled with beef stew, featuring a piece of beef, whole mushrooms, baby carrots, and chunks of potatoes. A spoon rests inside the bowl. In the background, part of a pot with more stew is visible on a wooden surface.

🍴 PRO TIP!

This recipe serves as a low glycemic offering. If you do not care for turnips and are not watching your sugar levels, feel free to substitute with potatoes.

🗹 RECIPE FAQ’S

What red wine works best?

Any good red cooking wine will work fine. This is a slow cook so there is plenty of time for all of the alcohol to evaporate. If you wanted to use a regular wine, typically a dry red works well.

Do my short ribs need to be placed up or down in the cooking liquid?

No, we sear them on all sides so there is no special direction in which they need to cook in the braising liquid. With so much in the pot, its best to nestle them in as best you can.

Why are my beef short ribs tough?

Toughness usually occurs when the beef is not fully cooked. We want this to be pulling away from the bone, therefore make sure you test them with a meat thermometer. They should be between 180°-205° at the thickest part of the rib. While we say cook them for an hour, the level of doneness is best judged by that internal temperature as sizes of short ribs can vary.

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