Braised Beef Short Ribs With Roasted Beets And Yokon Gold Potatoes


  • 4 pounds short ribs, seasoned generously with salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 1/2 medium yellow onion, diced
  • 1/2 cup celery, diced
  • 2 medium tomatoes, cut into quarters
  • 6 cloves garlic, peeled and left whole
  • 1 tablespoon brown sugar
  • 1/2 cup beef broth
  • 4 small beets cut into quarters
  • 4 medium Yukon gold potatoes, cut into quarters
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste


  • Preheat oven to 350 F. In a large, heavy skillet heat the olive oil over medium-high heat, add beef ribs and brown on all sides. Remove from the skillet and set the ribs in a baking dish, set aside.
  • Add the onion, celery, tomatoes, garlic, brown sugar and broth to the skillet then simmer 5 minutes. Pour the broth mixture over the ribs. Cover and braise in the preheated oven for ninety  minutes, turning once.
  • After you have turned the ribs, mix the beets in a medium bowl with one tablespoon of extra virgin olive oil. Place the beets on a baking sheet and roast for 35 minutes.
  • Once you’ve popped the beets in the oven, mix the potatoes in a medium bowl with one tablespoon extra virgin olive oil.  Place the potatoes on a baking sheet, sprinkle with salt, and roast in the oven for 25 minutes.
  • Divide ribs and roasted vegetables evenly into four plates and drizzle with pan juices.
Cabernet Sauvignon, Clone 6, Rutherford
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