Slow-Braised Short Ribs with Silky Root Vegetable Puree
Imagine fork-tender, melt-in-your-mouth beef short ribs, slow-braised to perfection in a rich, aromatic red wine reduction, infused with deep savory notes. This dish evokes a sense of comforting warmth and culinary indulgence, a perfect centerpiece for a cozy gathering or a special weeknight meal. The tender meat, falling effortlessly from the bone, pairs exquisitely with a velvety smooth root vegetable puree, offering a delightful contrast in textures and a harmonious blend of earthy sweetness. It's a dish that speaks of patience and passion, delivering profound flavor with every luxurious bite.
Ingredients
- •3 pounds beef short ribs, bone-in or boneless
- •2 tablespoons olive oil
- •1 large onion, roughly chopped
- •2 carrots, roughly chopped
- •2 celery stalks, roughly chopped
- •4 cloves garlic, minced
- •1 tablespoon tomato paste
- •2 cups dry red wine, such as Cabernet Sauvignon
- •4 cups beef broth
- •2 sprigs fresh rosemary
- •3 sprigs fresh thyme
- •2 bay leaves
- •Salt to taste
- •Freshly ground black pepper to taste
- •For the Root Vegetable Puree:
- •1 pound russet potatoes, peeled and cubed
- •1/2 pound parsnips, peeled and cubed
- •1/4 cup heavy cream
- •2 tablespoons unsalted butter
- •Salt to taste
- •Optional: Fresh parsley, chopped, for garnish
Dietary Info
Instructions
- 1
1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Season the short ribs generously with salt and pepper.
- 2
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove ribs and set aside.
- 3
3. Add chopped onion, carrots, and celery to the same pot. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 4
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate.
- 5
5. Return the short ribs to the pot. Add beef broth, rosemary, thyme, and bay leaves. Ensure the ribs are mostly submerged. Bring to a gentle simmer.
- 6
6. Cover the Dutch oven and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender and easily pull apart.
- 7
7. While ribs braise, prepare the puree: Boil cubed potatoes and parsnips in salted water until very tender, about 15-20 minutes. Drain well.
- 8
8. Return the drained vegetables to the pot. Add heavy cream and butter. Mash until smooth and creamy. Season with salt to taste.
- 9
9. Carefully remove the short ribs from the pot. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding solids. Skim off excess fat. Simmer the liquid over medium-high heat until slightly reduced and thickened, about 10-15 minutes. Season with salt and pepper.
- 10
10. To serve, spoon a generous portion of root vegetable puree onto each plate. Top with a braised short rib and drizzle generously with the reduced braising liquid. Garnish with optional fresh parsley.
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