Short Rib with Parsnip Purée
This is one of those recipes that you can refer to multiple times, and will still find new flavors and like it that much more. The short rib is so delicate, rich, and tender. It falls apart with an easy tug from a fork. It's braised with sweet red wine and a bouquet of rosemary, sage, and thyme. The short rib is accompanied by a parsnip puree that adds even more depth of flavor. The parsnip is pureed with roasted garlic and a little lemon juice, salt, and pepper. Tying the short rib and parsnip puree together is a mixture of fried and fresh herbs. The herbs consist of parsley, tarragon, mint, and rosemary. Using these herbs adds some color to the dish and a bit of texture to the creaminess of the puree. The sauce is a reduction of braising liquid blended with black garlic and adds a hint of sweetness that ties the entire dish together.
Think of this dish as the perfect third course during a night in with your significant other or a date that you are trying to impress.
Prep Time: 15-20 minutes
Cook Time: 3-4 hours
1 1/2 lbs beef chuck short ribs
4 yellow onions, roughly chopped
2 celery stocks, roughly chopped
2 carrot sticks, roughly chopped
1/2 cup sweet red wine
3 sprigs of rosemary
4 sprigs of thyme
2 bay leaves
10 black peppercorns
2 tbsp flour
2 tbsp butter
1/2 lbs parsnips, peeled and roughly chopped
1 cup heavy whipping cream
pinch of kosher salt
fresh lemon juice
Preheat oven to 300. Make a bouquet garni with the rosemary, thyme, bay leaves, and peppercorns. Place in large oven-safe pot and turn the heat to high.
Generously season short ribs with salt and pepper. Sear on all sides in the same pot.
Once all sides are seared, add onions, carrots, celery, sweet red wine, and fill the pot halfway with water.
Cover the pot with foil and place it into the pre-heated oven. Cook for three hours.
When you have just one hour left for your short ribs to cook, begin to make the parsnip purée (see puree recipe in blog).
Once short ribs are fully cooked and begin falling off the bone, remove them from the braising liquid and set aside.
Strain the braising liquid into another sauce pan. Compost any leftover contents of the pot.
Begin to reduce the braising liquid until about 1/4 is left. Roll the butter in flour, and whisk the combined butter/flour into the reduced liquid. Your sauce should begin to thicken.
To plate, first layer your parsnip puree, stack your short rib on top, generously drizzle the sauce over the top, and garnish with fresh herbs.