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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.
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Horseradish Braised Short Ribs with Carrots and Turnip Roots

Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Author Brooke Burks

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

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 293kcal | Carbohydrates: 15g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 2479mg | Potassium: 956mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7889IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 3mg

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