Braised Short Ribs with Creamy Parsnip Puree
Food
The Perfect Recipe for a Memorable Dining Experience
Looking to elevate your next dinner party or simply treat yourself to a special meal? Look no further than our indulgent recipe for Braised Short Ribs with Creamy Parsnip Puree. Combining the rich, melt-in-your-mouth flavors of tender short ribs with the smooth and velvety consistency of parsnip puree, this dish is sure to impress even the most discerning palate.
Ingredients
- 4 pounds of bone-in beef short ribs
- 2 tablespoons of olive oil
- 2 onions, chopped
- 4 carrots, peeled and diced
- 4 celery stalks, diced
- 4 cloves of garlic, minced
- 2 cups of red wine
- 4 cups of beef broth
- 2 sprigs of fresh rosemary
- 6 sprigs of fresh thyme
- Salt and black pepper to taste
- 1.5 pounds of parsnips, peeled and chopped
- 1 cup of heavy cream
- 4 tablespoons of butter
- Chopped fresh parsley for garnish
Instructions
1. Preheat your oven to 325°F (165°C).
2. Season the short ribs with salt and pepper on all sides.
3. Heat the olive oil in a large Dutch oven over medium-high heat.
4. Add the short ribs and sear them until browned on all sides. Remove and set them aside.
5. In the same Dutch oven, add the onions, carrots, celery, and garlic. Sauté until they start to soften and caramelize.
6. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
7. Add the beef broth, rosemary, and thyme. Return the short ribs to the pot.
8. Bring the mixture to a simmer, then cover and transfer the Dutch oven to the preheated oven.
9. Allow the short ribs to braise for about 2.5 to 3 hours, or until the meat is fork-tender.
10. While the ribs are cooking, prepare the parsnip puree. Boil the chopped parsnips in salted water until tender, then drain.
11. In a separate pot, heat the cream and butter until the butter is melted.
12. Transfer the cooked parsnips to a blender, pour in the melted cream and butter mixture, and blend until smooth.
13. Season the parsnip puree with salt and pepper to taste.
14. Once the short ribs are done, remove them from the Dutch oven and strain the braising liquid.
15. Skim off any excess fat from the braising liquid and reduce it over medium heat until it thickens into a flavorful sauce.
16. Serve the braised short ribs over a bed of creamy parsnip puree, drizzling with the reduced sauce and garnishing with freshly chopped parsley.
Embrace the Unforgettable Flavors
Biting into the succulent and tender short ribs, you'll experience an explosion of flavors that have developed during the slow braising process. The combination of the caramelized vegetables, red wine, and aromatic herbs creates a depth of taste that will leave you craving more. Each mouthful is a journey through a symphony of perfectly balanced flavors.
A Creamy Delight
The creamy parsnip puree serves as the ideal accompaniment to the rich short ribs. The naturally sweet and earthy flavor of parsnips complements the savory meat, while the velvety texture adds a luxurious touch to the dish. It's a delightful combination that will have your taste buds dancing with joy.
A Dish for Every Occasion
Braised Short Ribs with Creamy Parsnip Puree is not your everyday meal; it's a culinary masterpiece that deserves to be enjoyed on special occasions or when you want to impress your guests. Whether it's an intimate dinner for two or a festive gathering, this dish will undoubtedly take center stage and create lasting memories.
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