Braised Veal Short Ribs with Parsnips

  • Active Time 20m
  • Total Time 1h 20m

Serves 4

Hearty and comforting braises like this one are always a popular addition to menus during the winter months. The short ribs should be cooked with all the fat intact, as it adds flavor and body to the sauce. If you like, you can remove the fat and bones from the meat just before serving. If parsnips are unavailable, use potatoes instead. Accompany the dish with plenty of fresh bread to soak up any remaining sauce.


  • Short Ribs
  • 3 tablespoons olive oil
  • 3 pounds veal short ribs
  • 2 carrots, peeled and diced
  • 1 large white onion, diced
  • 1 celery stalk
  • 6 cloves garlic
  • 1 cup dry white wine
  • 5 cups veal stock or purchased beef stock
  • Bouquet garni
  • 1 tablespoon salt
  • 1 teaspoon freshly ground pepper
  • Parsnips
  • 4 parsnips, peeled and cut into thin strips 2 inches long and 1/4 inch wide
  • 3/4 cup water
  • Salt and freshly ground pepper
  • 1/4 cup unsalted butter
  • 2 tablespoons chopped fresh parsley

Companion recipe: Veal Stock


To make the short ribs, warm the olive oil in a large saucepan over high heat. When the pan is hot, add the veal short ribs and brown well on each side, about 2 minutes per side. Using tongs, transfer the short ribs to a plate. Set aside.

To the same saucepan over medium heat, add the carrots, onion, celery and garlic and sauté until they begin to brown, about 5 minutes.

Pour the wine into the pan and deglaze by stirring to dislodge any browned bits from the pan bottom. Bring to a boil and return the short ribs to the pan. Add the stock, bouquet garni, salt and pepper and return to a boil. Reduce the heat to medium-low and simmer until the meat begins to fall from the bones, about 1 hour.

Meanwhile, make the parsnips. In a large sauté pan over high heat, combine the parsnips, water and salt and pepper to taste. Bring to a boil. Boil until the liquid evaporates and the parsnips are tender, about 5 minutes. Add the butter and sauté until the parsnips are golden brown, about 3-4 minutes.

Once the meat and vegetables are done, using the tongs, transfer the short ribs to a warmed platter. Strain the juice remaining in the saucepan through a fine-mesh sieve directly over the ribs.

Arrange the parsnips alongside the meat. Sprinkle the parsley over the ribs and parsnips and serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 730

nutrition information per serving

832 calories; 36g total fat; 313mg cholesterol; 2581mg sodium; 41g carbohydrates; 9g fiber; 78g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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