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Apr 13 / JW

Beef Short Ribs with Parsnip Puree

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If you haven’t tried short ribs, you must ask your butcher for some today. You may be able to find them some places, but I had to order mine specially. They are really cheap(I think $10 for 10 which would easily feed 4-6 people). This is a straightforward, go to braising recipe that can work for a variety of things.

First, rinse the short ribs, then pat dry and season. Next, brown the ribs on all sides(you may have to work in batches).

Remove to a plate or bowl. Now add your lovely chopped veggies:

and bay leaves of course. Turn the heat to medium and cook for a few minutes, then deglaze the pan with your beef stock(homemade is best).


 

Make sure you scrape all the brown bits from the bottom of the pan. Now add the ribs back in and add the red wine and more stock if needed to cover the short ribs.

Bring to a simmer and let cook for about 3-4 hours. You can move to the oven if you like, but this sucker is heavy so I just left it on the stove.  Towards the end, you can remove the lid to let the sauce thicken.

While the ribs are hanging out, I made the parsnip puree:

First of all, I just want to say how much I love parsnips. They are like a white carrot, but they have a sort of nutty, sweet flavour, amazballs!.

Peel and slice into manageable peices, then chuck into a pan with boiling salted water(about 1tbl salt). Cook until fork tender, then put in a food processor with butter, maple syrup and salt and pepper. I also added a bit of chicken stock while blending to thin it out a bit, but you could add cream or milk or whatever if you’re into that sort of thing. Now set aside to serve with the short ribs.

When the short ribs are cooked, you can refridgerate overnight, and any excess fat will harden and you can just skim it off the top. Its also good if you are serving this for guests because you can do all the hard work the night before, then just reheat on the stove for about 30 minutes then next day.

 

Here’s the Recipe:

Beef Short Ribs with Parsnip Puree

Ingredients

  • 10-12 Beef Shortribs
  • 2 Cups Beef Stock(or chicken)
  • 2 Cups Red Wine
  • 2 Cloves Garlic, smashed(not diced)
  • 3 Carrot, diced
  • 3 Celery Sticks, diced
  • 1 Small Brown onion, Diced
  • 2 Bay Leaves
  • Salt and Pepper
  • For Parsnips
  • 5-6 Small Parsnips, or 3-4 large
  • 2 Tbl Butter
  • 1 Tbl Maple Syrup
  • chicken stock or milk, for thinning
  • Salt and Pepper to taste

Cooking Directions

  1. Season short ribs, then heat a large dutch oven to medium high heat. Add Olive Oil.
  2. Add short ribs a few at a time to brown. Remove to a plate or bowl.
  3. Add celery, onion, and carrot and cook for 2 minutes(you may have to add a bit more oil)
  4. Add stock to deglaze the pan, then scrape all the brown bits from the bottom of the pan.
  5. Add wine, garlic, and bay leaves and return ribs to pan.
  6. Add additional liquid if needed to mostly cover ribs.
  7. Cook for about 3-4 hours or until meat easily comes off the bone.
  8. The last 30 minutes, remove lid to reduce sauce
  9. *alternatively you can remove the ribs when done and then reduce sauce*
  10. For Parsnips:
  11. Chop parsnips into chunks, then boil in salted water until fork tender. Place in food processor.
  12. Add butter, salt and pepper and puree until smooth.
  13. While pureeing, you will probably need to add chicken stock(or milk) to get a good consistency
  14. Season to taste.
  15. Serve short ribs over parsnips.

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