Beef ribs with root vegetables


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 2 parsnips
  • 2 golden turnips
  • 1 swede
  • 3 onions
  • 4 garlic cloves
  • 1 French shallot
  • 1.2 kg beef short ribs
  • 80 g butter
  • 300 ml red wine
  • 600 ml beef stock
  • 3 sprigs flat-leaf (Italian) parsley

1 flameproof casserole dish

1 chopping board


Peel the root vegetables and cut them into wedges.

Peel and thinly slice the onions, garlic and French shallot.

Sauté the ribs with the onions and crushed garlic in butter in a flameproof casserole dish. Let them brown.

Blend in the red wine and beef stock, season, cover and cook for 2 hours on a low heat.

Add the root vegetables and cook for another hour (add a little water if necessary).

Serve sprinkled with parsley and thinly-sliced shallot.