Braised short ribs with root vegetables

A French beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 3 h 30 min

Organic sourcing

Carrots are on the Dirty Dozen list; it's beneficial to source them organically. Onions and parsnips are lower in pesticide residues, offering a modest organic benefit.

Ingredients

• 4 beef short ribs
• 2 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef stock (ideally homemade)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Preheat the oven to 160°C (320°F).
2. Season the short ribs generously with salt and pepper on all sides.
3. Heat the olive oil in a large ovenproof pot over medium-high heat.
4. Sear the short ribs in batches until browned on all sides. Remove and set aside.
5. In the same pot, add the onion, carrots, parsnips, and garlic. Sauté for about 5 minutes.
6. Return the ribs to the pot. Pour in the red wine and bring to a simmer, scraping the brown bits from the bottom.
7. Add the beef stock, thyme, rosemary, and bay leaf. Bring back to a simmer.
8. Cover the pot and transfer to the oven. Braise until the meat is tender, about 3 hours.
9. Remove the pot from the oven and let it cool slightly before serving. Skim any excess fat from the surface.

Notes

• Substitute turnips or celeriac if parsnips are unavailable.
• Pair with a simple green salad or steamed greens.
• For less red wine, replace half with additional beef stock.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.