Wednesday, November 23, 2016

Braised Short Ribs & Parsnip Mash

 Deep in flavor, and rich in color this low maintenance dish is a crowd-pleaser, and show stopper. Nestle these ribs back into the sauce, and serve them from stove to table in your cast iron pot. This dinner checks off in the 'ultimate comfort food' category, with out having to use any heavy, or unhealthy ingredients. The parsnip puree makes this dish a great twist from regular beef and mashed potatoes. Enjoy this over your thanksgiving weekend, or throughout this holiday season.

2 lbs. beef short ribs,
about 6 pieces
Kosher Salt and pepper
all-purpose flour
for dusting
2 Tbsp. Canola oil
2 Spanish onions, quartered
2 cups cremini mushrooms 
1 bunch petite carrots, peeled 
6 garlic cloves
3 thyme sprigs
2 bay leaves
2 cups red wine
1 cup white wine
1 cup chicken broth 

Vegetable Mash Ingredients
1 lb parsnips, peeled and chopped
4 medium sweet potatoes, peeled and chopped
6 garlic cloves, minced
4 Tbsp margarine 
1 Tbsp honey
kosher salt and pepper

sprinkle short ribs with salt and pepper on all sides. lightly dust each side in flour. In a large cast-iron dutch oven, heat the oil. once oil is hot, add the ribs.  over a high flame, brown all sides of ribs- about 8 minutes. transfer ribs to a plate. Add the vegetables to the dutch oven and stir over moderate high heat until vegetables are golden, about 5 minutes. nestle short ribs back into the pot with their juices. Add the bay leaves, thyme, red and white wine, and chicken broth. cover and cook over low heat until the meat is very tender, about 2 hours. remove the ribs from sauce. remove all solids from pot and reduce sauce over high heat, until it reduces about one-third. serve ribs over root mash with sauce.

Yields: 4 servings

Parsnip Mash Directions:
In a medium pot bring chopped parsnips and sweet potato to a rapid boil. let vegetables cook until soft. sweet potato and parsnip are ready when easily pierced with a fork. Drain water from pot. coarsely mash parsnips and sweet potato. stir in minced garlic, margarine, honey, salt and pepper.
serve under ribs.

1 comment: