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Braised Beef Short Ribs with Roasted Beets and Yukon Gold Potatoes

These fall-off-the-bone ribs are complemented by the sweet roasted flavor of beets and creamy texture of roasted potatoes. Pair with a California Cabernet Sauvignon or Merlot.


  • 4 pounds (1800g) short ribs, seasoned generously with salt and pepper
  • 1 tablespoon (15ml) extra virgin olive oil
  • 1/2 medium yellow onion, diced
  • 1/2 cup (75g) celery, diced
  • 2 medium tomatoes, cut into quarters
  • 6 cloves garlic, peeled and left whole
  • 1 tablespoon (12g) brown sugar
  • 1/2 cup (120ml) beef broth
  • 4 small beets cut into quarters
  • 4 medium Yukon gold potatoes, cut into quarters
  • 2 tablespoons (30ml) extra virgin olive oil
  • salt and pepper to taste

Serves 4


  • Preheat oven to 350 F. (180 C.) In a large 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 baking dish.
  • Add the onion, celery, tomatoes, garlic, brown sugar and broth to the skillet then simmer for 5 minutes.
  • Pour the broth mixture over the ribs.
  • Cover and braise in the preheated oven for ninety minutes, turning once.
  • 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.
  • 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 onto four plates and drizzle with pan juices.
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