Braised Short Ribs with Parsnip Mash

Meat with lots of bone makes an especially tasty and juicy stew, and you’ll enjoy nibbling at those bones! Generally when I cook short ribs, I’ll cook them on top of the stove. This time, I was going for that rich, dark color…and thus…more intense flavor.

The meat was ‘melt in your mouth’ tender and that’s what I was going for–richness, with a nice thick gravy, and plenty of flavor

Served over broad noodles

Ingredients:

5 pounds beef short ribs
Salt (Kosher preferred), fresh cracked black pepper
4 Tbsp vegetable oil or olive oil
1 large onion, coarsely chopped– 2 cups; 7 white pearl onions
2 medium carrots, chopped, 2 celery ribs–chopped
3 garlic cloves, finely chopped

2 sprigs of  fresh thyme or 1 teaspoon dried

1  bay leaf , one bottle of red wine and 4 cups beef stock or low sodium beef broth

Short ribs are seasoned with salt, freshly cracked black pepper and a few other seasonings–onion powder & garlic powder

Lets chop up some onions, celery, carrots, and garlic. We have fresh rosemary bay leaf, and thyme

Begin by browinig the short ribs over high heat in a Dutch oven in the oil. You may have to do this in batches depending on how many short ribs you have and/or the size of your pot. Brown all sides

Browned very nicely on one side, flip and brown the other.

After all the meat is browned, add the chopped celery, onions, and carrots. Scrape all that short rib browned goodness from the bottom of the pot as we saute those veggies until the onions are translucent, about 8 minutes. Then add the garlic and continue until it becomes fragrant

Ready for the next step, which is…

… add the wine to the Dutch oven. We want to  bring this to a boil over high heat

Add in the rosemary, bay leaf, and thyme, then reduce the heat to low and simmer it until it is reduced to about 1 cup of the original volume

All reduced…the aroma is so very nice. I pureed about 1/2 half of this to give more body and depth of flavor to the sauce, and I left the other half intact as I wanted to have the texture and taste the  chopped vegetables. It’s common to strain out the veggies at this point and make a nice smooth gravy, but this way I get the best of both worlds…pureed and the fullness of the vegetables

Place the short ribs back into the Dutch oven on top of the vegetables in the reduced wine and add 4 cups of beef stock (or beef broth–low sodium) and bring it to a boil

Throw in the white pearl onions, and a little more fresh rosemary and thyme. Cover the Dutch oven tightly with aluminum foil, cover with the Dutch oven lid and place it in the center of the oven, and braise for 2 1/2 hours or until the meat is tender and falling off the bones

Afterwards, this is what we have. The meat is ‘falling off the bone’ tender. At this point remove the short ribs carefully with tongs,  remove the bay leaf, and  allow the liquid to sit at room temperature for a while until the fats solidify– or after allowing the Dutch oven to cool significantly–place in the fridge in order for the fats to solidify…in any event, we want to remove as much fat as possible. Any excess can be absorbed with paper towels

Dark and lovely flavor

The photo below is from the post Beef Short Ribs, that were cooked on top of the stove…note the different color and texture, but both were very tender

On top of the stove

To accompany the Short Ribs, Mashed Parsnips came to mind. They have such a gentle sweet flavor. Cleanse and peel the parsnips

Give them a chop, and cook them covered in about 2 inches of water ( or chicken broth) until tender–about 10 minutes, then drain, place into a food processor or blender, add 2 Tbsp butter, a little cream–about 3 Tbsp (or to your desired consistency), salt and freshly ground black  pepper

Parsnip Mash–so delicately sweet, and a great accompaniment to those Braised Short Ribs

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