Short Ribs with Root Vegetable Purée
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These rich and flavorful Short Ribs with Root Vegetable Purée come together in one pot- for an elegant dinner with a main ingredient, sauce and side that all cook together!JUMP TO RECIPE
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When you’re looking for a recipe that’s dressed to impress, without the mess- these Short Ribs with Root Vegetable Purée get the job done!
And let’s be honest- anything that starts with bacon and ends with red wine has got to be a good time, right?
With just a bit of prep, the hardest part of making these easy oven-braised short ribs is really waiting for them to come out of the oven!
Prepping the ingredients
To make these short ribs, you’l start by prepping your veggies, and drying and seasoning the short ribs. You want the ribs really dry and well seasoned so that they brown up nicely. Once everything is prepped, you’ll begin the recipe by rendering out some bacon in a Dutch oven. Once crisp, set it aside on paper towels to drain, and it’s time to sear those beautiful ribs.
Time to sear, m’dear
Once the bacon is cooked, there should be plenty of rendered fat in the Dutch oven. You’ll use this to sear the ribs!
How to get a great, crispy sear on your meat
While patting the ribs dry and seasoning them is key, there are a few more elements that ensure a perfect sear, every time.
A HOT pan
Always take the time to let yout pan get VERY hot before you pop that meat in. A cold pan will give you lackluster results. Bonus points if that pan is cast iron, as it holds heat well, as well as distributes it easily.
3’s a crowd- not too many kids in the pool
While it might be tempting to shove as many short ribs in the pan as you can to get things moving- don’t. Too many ribs in the pot lowers the temperature, and now you’re steaming the meat. And that’s not very sexy, is it?
Just a little patience
You just popped the meat in the pan- what’s the harm in taking a peak every 30 seconds? STOP. Grab a glass of wine, check your phone, talk to the person next to you, and let the pan do it’s job. Too much fiddling with the meat, and you won’t get the crisp exterior you’re looking for. Trust me, it’s worth it.
Preparing the root vegetable puree and sauce
Once the short ribs have slow cooked to fall-off-the-bone perfection, it’s time to make the puree and sauce, and serve! Simply strain out the veggies, and whip them up with a bit of half and half in a blender. Once the meat and veggies are out of the pot, Add a bit of thickening liquid and whisk that juice up into a glorious 2 minute sauce.
Serve the ribs over the puree, and drizzle each plate with a bit of that luscious sauce. Bon appetit!
Wanna give this recipe a try?
If you make my Short Ribs with Root Vegetable Purée, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Short Ribs with Root Vegetable Purée
- 5 quart (or larger) cast iron or enameled cast iron Dutch oven
- 8 English style short ribs
- 4 slices center cut bacon, rough chopped
- 1 tbsp canola oil
- 2 tsp coarse kosher salt
- 1 tsp fresh ground black pepper
- 8 whole garlic cloves
- 1 sprig fresh thyme
- 3 parsnips, cut into large pieces
- 3 carrots, cut into large pieces
- 4 fingerling or small yellow potatoes, halved
- 2 cups red wine, such as Cabernet Sauvignon
- 1 1/2 cups beef stock (reserve 1/2 cup for sauce)
- 1 tbsp flour (for thickening sauce at end of cook time)
- fresh chopped parsley, for serving
Root Vegetable Puree
- strained, cooked root veggies from dutch oven
- 1 cup half and half
- 1/4 tsp fresh grated nutmeg
- salt and fresh ground black pepper, to taste
- Dry short ribs well with paper towels, and liberally coat the short ribs with coarse salt and fresh ground black pepper.Set aside. 2. Preheat oven to 400 degrees. 3. In a 5 quart or larger dutch oven, cook bacon over medium heat until crisp, stirring occasionally 8-10 minutes. Once crisp, remove to paper towels to drain. 4. Once bacon is finished cooking, add oil to the dutch oven, and working in batches, sear ribs on all sides, 2-3 minutes a side, until well browned. Continue until all short ribs are browned . Be careful not to overcrowd the pan to promote even browning. Transfer browned ribs to a bowl or plate as you go. 5. Once all ribs are browned, drain off about half the fat if a lot has accumulated in the dutch oven. 6. Add the chopped root vegetables and garlic to the dutch oven, and toss to coat. 7. Cook vegetables 2 minutes, just to give them a bit of color. 8. Turn off the heat and add the crisp bacon back to the dutch oven. Add thyme sprig, and layer the ribs evenly on top of the veggies, adding back any accumulated juices. 9. Pour in wine and stock and cover ditch oven. 10. Transfer to preheated 400 degree oven on a cookie sheet to prevent any oven mess, and cook 2.5- 3 hours, until ribs are fall apart tender. 11. Carefully remove ribs to a plate or blow to rest, and tent with foil to keep warm. 12. Remove veggies/bacon and garlic (discard thyme sprig) and transfer to a large mixing bowl. 13. Add half and half, nutmeg and salt and pepper to veggies, and purée with an immersion blender until smooth Alternatively, this could be done in a blender. 14. Make the sauce: Whisk together 1/2 cup beef stock and 1 tbsp flour. Add to dutch oven juices, and heat over medium low on stovetop. Whisk until thickened, about 2-3 minutes. 15. Serve ribs over root vegetable purée with sauce and fresh parsley.
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