• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Boneless beef short ribs, this page, are seared, and then simmered for hours until they�re silky and tender. Brown sugar and apple cider, along with parsnips, carrots, and potatoes, add notes of sweetness to this Hanukkah favorite.

• 6 pounds boneless beef short ribs, trimmed
• Coarse salt and freshly ground pepper
• 1/4 cup olive oil
• 3 large onions, (9 ounces each), halved lengthwise and cut crosswise into 1/4-inch slices
• 6 garlic cloves, finely chopped
• 1/3 cup packed dark-brown sugar
• 2 1/2 cups apple cider
• 1 1/2 cups low-sodium store-bought chicken stock
• 1 tablespoon fresh thyme leaves
• 1 tablespoon finely chopped fresh rosemary
• 1/3 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
• 1 pound parsnips, peeled and cut into 1/2-inch slices
• 1 3/4 pounds carrots, peeled and cut on the diagonal into 1-inch pieces
• 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces

Click Here For Step-By-Step Instructions