Sunday, November 21, 2010

Beef Short Ribs with Roasted Parsnips and Carrots

It's cold outside.   There's no denying it.  This meal will warm your body and soul.  It's hearty.  Turn your kitchen into a bistro without leaving your house.  It makes at least 6 servings, so invite a few people over. . .or don't and have leftovers the next day.  Use a good wine and enjoy a glass with your meal.  Serve with crusty bread to soak up the juices from the ribs.

Beef Short Ribs
Adapted from Bon Appetite, October 2008
4 1/2 lbs. beef short ribs
salt, pepper
4-6 cloves of garlic, peeled
1/2 cup onion, chopped
8 oz. package of sliced mushrooms
14 oz. can diced tomatoes
2 cups dry red wine
6 fresh Italian parsley sprigs
2 bay leaves

Wash and dry short ribs.  Salt and pepper them before adding to crock pot.  Place the rest of the ingredients ingredients in crock pot.

 It should look like this.

Cook on low for about 8 hours.   Transfer ribs to serving bowl or plate.  Discard parsley sprigs and bay leaves.  Spoon fat off top of sauce and pour sauce over ribs. 

Roasted Parsnips and Carrots
Adapted from Bon Appetite, October 2008
2 lbs. parsnips, peeled
1 lb. carrots, peeled
2-3 Tbsp. olive oil
1 tsp. salt
freshly ground pepper (to your liking)
1 Tbsp. butter, diced into pieces
3 tsp. finely chopped fresh Italian parsley

Preheat oven to 425 degrees.  Peel parsnips and carrots; cut at a diagonal into 1 inch pieces.  Place veggies in Ziploc with olive oil, salt, and pepper.  Shake bag and place veggies on baking sheet (coated with cooking spray).  Top veggies with small pieces of butter.   Bake for 20 minutes, then turn over veggies and bake for another 10-15 minutes.  Veggies are done when browned and easily pierced with a fork.  Top veggies with parsley.  Season again with salt and pepper if needed.