- 1-1/2 cups all-purpose flour
- 1 tbsp chile powder
- 6 single-rib or 3 double-rib short ribs
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp grapeseed or canola oil
- 2 onions, cut in 1-inch dice
- 2 tbsp minced garlic
- 1 pound carrots, cut in 1-inch slices
- 6 celery stalks, split lengthwise and halved
- 1 medium celeriac (celery root), peeled and cut in 1-inch dice
- 1 large sweet potato, cut in 1-inch dice
- large parsnip, cut in 1-inch pieces
- 2 tbsp soy sauce
- Combine the flour and chili powder on a large plate. Season the ribs with salt and pepper and dredge them in the flour mixture. Heat a stockpot or another tall, wide pot over medium heat. Add 2 tablespoons of the oil and swirl to coat the bottom of the pot. After the oil is hot, shake the excess flour mixture from the ribs, add them to the pot and cook them, turning once, until browned, about 8 minutes. Set the ribs aside.
- Add the remaining oil to the pot, and swirl to coat the bottom. When the oil is hot, add the onions and garlic and sauté, stirring, about 3 minutes. Add carrots, celery, celeriac, potato and parsnip. Season with salt and pepper. Add the ribs, soy sauce and enough water to almost cover the ingredients. Taste and adjust the seasoning, if necessary. Cover and cook over medium heat until a knife passes through the meat easily, about 3 hours. Transfer the ribs and vegetables to a large bowl and serve.
Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.
This recipe has been reprinted with the permission of Simply Ming One-Pot Meals, by Ming Tsai and Arthur Boehm, published by Kyle Books, 2010. Buy this book from our store: Simply Ming One-Pot Meals.
After the short ribs slide into the oven, you can leave the kitchen until this one-pot meal is ready to eat. Turn this into a pressure-cooker short ribs recipe by simply cooking the ingredients on high pressure for 1 hour. Encourage diners to mash the cooked root vegetables on the plate to absorb the sauce.