Braised Beef Short Ribs with Parsnip Puree🍖 Main

IngredientsCopy

• 4 lbs bone-in beef short ribs
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 2 cups dry red wine (such as Cabernet Sauvignon)
• 3 cups low-sodium beef broth
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 lbs parsnips, peeled and chopped
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Preheat your oven to 325 degrees F. Pat the beef short ribs completely dry with paper towels and season generously on all sides with salt and black pepper.
2. Step 2: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches for 3 to 4 minutes per side until a deep golden-brown crust forms. Transfer the browned ribs to a plate.
3. Step 3: Pour off all but 2 tablespoons of fat from the pot. Add the onion, carrots, and celery, cooking over medium heat for 8 minutes until softened. Stir in the garlic and tomato paste, cooking for 2 minutes until the paste darkens in color.
4. Step 4: Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by half, about 5 minutes.
5. Step 5: Return the short ribs and any accumulated juices to the pot. Pour in the beef broth and add the thyme, rosemary, and bay leaves. Bring to a gentle simmer, cover tightly with the lid, and transfer to the oven to braise for 2.5 to 3 hours until the meat is fork-tender.
6. Step 6: About 30 minutes before the ribs are done, place the chopped parsnips in a medium saucepan and cover with cold salted water. Bring to a boil and cook for 15 to 20 minutes until very tender. Drain well.
7. Step 7: Transfer the hot parsnips to a food processor along with the heavy cream and butter. Blend until completely smooth and silky, seasoning with salt and pepper to taste.
8. Step 8: Remove the short ribs from the Dutch oven and strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off the excess fat from the surface and simmer the sauce over medium heat for 5 to 10 minutes until slightly thickened. Serve the ribs over the warm parsnip puree and spoon the glossy red wine jus on top.