Braised Short Ribs with Root Vegetables

Ingredients

• 2 medium red potatoes
• 2 medium carrots
• 2 medium parsnips
• 2 medium turnips
• 2 ribs celery
• 4 lb flanken-style beef ribs
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 3 tablespoons vegetable oil
• 3 tablespoons tomato paste
• 6 cups beef stock (or broth)
• 4 sprigs fresh thyme
• 2 bay leaves
• ¼ cup potato starch (or cornstarch)
• 3 tablespoons water

Steps

1. Peel potatoes, carrots, parsnips, and turnips, then cut into 2-inch chunks. Cut celery into 2-inch pieces. Coat beef with salt and pepper (wash hands).
2. Preheat large Dutch oven on medium-high 2–3 minutes. Pour in oil, then add ribs (in batches); cook 2–3 minutes on each side until browned. Remove and cover to keep warm; repeat with remaining ribs.
3. Add vegetables and tomato paste; cook and stir 2–3 minutes until tomato paste browns. Reduce heat to medium-low. Add stock, thyme, and bay leaves; nestle beef into liquid. Cover and simmer 1 ½–2 hours until beef is 145°F and vegetables are tender. Remove beef and vegetables.
4. Combine potato starch and water. Pour into stock mixture, whisking continuously until fully incorporated. Simmer 2–3 minutes, stirring occasionally, until mixture thickens. Cut each rib into 4 pieces. Serve beef with vegetables and gravy on the side.