Braised Short Ribs with Root Vegetable Mash
Beef short ribs in a red wine braise, low and slow. Braised short ribs with root vegetable mash is a Sunday supper worth waiting for.
Ingredients
- 2 lbs beef short ribs
- salt and pepper
- all-purpose flour, dusting
- 2 tbsp grapeseed oil
- 4 tbsp butter
- 3 slices bacon cut into 1" pieces
- 1 head garlic-halved crosswise
- 2 onions-quartered
- 4 shallots-quartered
- 3 sprigs thyme
- 2 bay leaves
- 2 1/4 cups dry red wine
- 4 cups beef broth
Root Vegetable Mash
- 5 tbsp butter
- 1/2 lb carrots-peeled and cut into 1/2" pcs
- 1/2 lb rutabaga-peeled and cut into 1/2" pcs
- 1 lb butternut squash-peeled and cut into 1/2" pcs
- 1 tsp celery seed
- 6 cloves garlic-crushed
- 3 sprigs thyme
- 2 bay leaves
- 1 1/2 tbsp honey
- 1 tbsp parsley-chopped, plus more for garnish
- salt and pepper
Instructions
Beef Short Ribs
- Season ribs with salt and pepper. Then dust them lightly with flour.
- In a large dutch oven, heat the oil and sear ribs on all sides until browned. About 8 minutes. Transfer ribs to a plate.
- Add butter, bacon garlic, shallots, onion, thyme and bay leaves over medium heat, stirring occasionally. About 5 minutes until the bacon fat is most rendered and the vegetable are golden.
- Stir in the red wine and cook over medium heat until reduced by half.
- Return the ribs and juices to the dutch oven, add the broth and bring to a simmer. Cover and cook over low heat until meat is tender, about 2 hours.
- Transfer the ribs to a plate. Strain the sauce through a sieve over a bowl, pressing to release all the juices. Discard the solids.
- Return the sauce to the dutch oven and cook until reduced by 1/3. Add the ribs back in until gently warmed through.
Root Vegetable Mash
- In a large saucepan, melt 4 tablespoons of butter. Add the vegetables, garlic, thyme and bay leaves, cook over medium low heat, stirring occasionally, until the vegetables soften. About 10 minutes.
- Stir in the honey and 1 cup water, cover and cook, stirring occasionally until liquid is absorbed. About 20 minutes.
- Discard the bay leaves and thyme. Stir in the remaining butter and puree using an immersion blender. Fold in the parsley and season with salt/pepper. Keep warm.