Wine-braised Short Ribs with Parsnips, Carrots, and Artichokes Recipe

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Wine-braised Short Ribs with Parsnips, Carrots, and Artichokes
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  1. Cut 3-in. lengths from slender ends of carrots, parsnips, and celery. Halve them lengthwise, then halve again if large; you should have 12 to 14 sticks of each vegetable. Cut remaining vegetables into 1/2-in. dice; separate and set aside diced vegetables and sticks. Preheat oven to 375°.
  2. Sprinkle short ribs all over with 1/4 tsp. each salt and pepper. Heat olive oil in a 6- to 8-qt. pot over medium-high heat. Working in 3 batches, brown ribs in oil on both sides, 5 to 10 minutes per batch. Transfer as browned to a 12- by 17-in. roasting pan. Pour fat from pot and reserve; return 2 tbsp. to pot.
  3. Add diced vegetables and onions to pot and cook, stirring often, until lightly browned, 5 to 10 minutes. Spoon over ribs. Pour reserved fat into pot. Add vegetable sticks and cook, stirring often, until golden, 5 to 6 minutes. Spoon into an 8-in. square pan and sprinkle with a little chopped parsley, salt, and pepper. Cover tightly with foil; chill until roasting (up to 1 day).
  4. Pour wine, tomatoes, 1/3 cup parsley, and 3/4 tsp. each salt and pepper into empty pot. Bring to a boil over high heat, then pour over ribs. Turn ribs in liquid to coat. Scatter garlic cloves and rosemary on top. Cover tightly with 2 sheets foil.
  5. Braise rib mixture in oven, turning meat every hour, until meat is nearly fork-tender, about 2 1/4 hours. Skim and discard fat from juices.
  6. Meanwhile, fill a medium bowl with water and add lemon juice. Trim stems, outer leaves, and tips from artichokes, leaving just the tender yellow-green leaves, and trim bases to neaten; drop each into lemon water immediately after trimming to prevent browning (keep in water up to 2 hours).
  7. Drain artichokes and push into liquid around ribs; cover tightly. Cook rib mixture and pan with vegetable sticks until ingredients are very tender, 25 to 30 minutes.
  8. Put a large platter in oven to warm. Discard rosemary stems from roasting pan. If mixture is very juicy, transfer ribs and artichokes to a large bowl and cover; set pan over 2 burners on high heat and boil, stirring often, until most of liquid evaporates, 5 to 7 minutes.
  9. Spoon diced vegetables and juices from roasting pan onto platter. Arrange ribs, artichokes, and vegetable sticks on top. Sprinkle with chopped parsley and garnish with parsley sprigs. Serve with Horseradish Beet Sauce.
  10. *Ask a butcher to cut short ribs into twelve 4-in.-long pieces.
  11. Make ahead: Make through step 5, then cool and chill airtight 1 day. Spoon off fat from juices and discard, then reheat rib mixture, covered, in a 375° oven for 45 minutes; continue with step 6, adding about 1 cup water if pan is low on juices.
  12. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 10984.09 Kcal (45988 kJ)
Calories from fat 7474.82 Kcal
% Daily Value*
Total Fat 830.54g 1278%
Cholesterol 2067.96mg 689%
Sodium 6134.23mg 256%
Potassium 15388.43mg 327%
Total Carbs 307.42g 102%
Sugars 75.59g 302%
Dietary Fiber 99.48g 398%
Protein 494.94g 990%
Vitamin C 276.1mg 460%
Vitamin A 3.7mg 122%
Iron 73.4mg 408%
Calcium 1358.9mg 136%
Amount Per 100 g
Calories 177.09 Kcal (741 kJ)
Calories from fat 120.51 Kcal
% Daily Value*
Total Fat 13.39g 1278%
Cholesterol 33.34mg 689%
Sodium 98.9mg 256%
Potassium 248.09mg 327%
Total Carbs 4.96g 102%
Sugars 1.22g 302%
Dietary Fiber 1.6g 398%
Protein 7.98g 990%
Vitamin C 4.5mg 460%
Vitamin A 0.1mg 122%
Iron 1.2mg 408%
Calcium 21.9mg 136%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 288.1
  • 284

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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