Braised Short Ribs

Indulge in the ultimate comfort dish—red wine-braised short ribs served with parsnip-potato purée. With the perfect blend of flavors and a delicate texture, these short ribs are sure to rival your favorite restaurant's rendition.

📝 Ingredients

• 2 lbs bone-in beef short ribs
• flour for dusting
• canola oil
• kosher salt and pepper
• 1 1/2 cups dry red wine
• 1 onion (sliced)
• 4 garlic cloves (smashed)
• 4 thyme sprigs
• 2 bay leaves
• 2 carrots (sliced into 1" pieces)
• small bunch fresh parsley
• 1 container / 17.6oz Kettle & Fire Beef Bone Broth (or other high-quality beef bone broth)
• 1 lb about 3 medium parsnips, peeled and cut into 1" pieces
• 1 lb 1 large russet potatoes, peeled and cut into 1" pieces.
• 2 garlic cloves (peeled)
• kosher salt & white pepper
• 2 tablespoons butter
• 1/2 cup cream or milk

👨‍🍳 Instructions

1. 1--- Braised Short Ribs ---
2. 2Pre-heat your oven to 325 degrees. Pat dry and heavily season the short ribs well with salt and pepper, then dust each side with flour. Heat a large dutch oven or heavy pot over medium-high heat with canola oil to coat the bottom. When the oil begins to smoke, sear the short ribs on all sides until well browned. Remove from the pan and set aside to drain.
3. 3Drain off all but 1 tablespoon of the fat from the pot and place back on medium heat. Add the onion and sweat until it is translucent but not browned, stirring frequently. Carefully pour in the wine to deglaze the pot, scraping off any brown bits from the bottom. Add the carrots, garlic, thyme, bay leaves and parsley. Increase the heat and reduce the wine down by about 3/4 and it starts to get syrupy.
4. 4Add the beef bone broth and bring to a simmer. Add the short ribs back to the pot, cover and place in the oven for 2 to 2 1/2 hours, until the meat is extremely tender, turning the short ribs over half-way through.
5. 5Remove the short ribs from the pot and set aside. Strain the sauce through a fine mesh strainer and discard the solids. Pour the sauce through a fat separator or refrigerate and the fat will rise to the top where it can be scraped off and discarded.
6. 6Reduce the sauce in a smaller pan to your desired consistency and slowly re-warm the cooked short ribs in the sauce.
7. 7--- Parsnip-Potato Purée ---
8. 8Steam or boil the parsnips, potatoes and garlic until tender, about 20 minutes (I prefer steaming because it is faster than boiling and reduces water absorbed).
9. 9Warm the cream or milk.
10. 10Pass the parsnips, potatoes and garlic through a potato ricer or food mill to purée.
11. 11Slowly mix in the cream, butter and season with salt and white pepper until smooth. Adjust the amount of cream and seasoning as needed.
12. 12Keep warm.