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Short Ribs with Root Vegetable Purée
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Short Ribs with Root Vegetable Purée

Prep Time35 minutes
Cook Time2 hours 30 minutes
Total Time3 hours 5 minutes
Course: Dinner
Keyword: beef, parsnips, short ribs
Servings: 4

Equipment

  • 5 quart (or larger) cast iron or enameled cast iron Dutch oven

Ingredients

  • 8 English style short ribs 
  • 4 slices center cut bacon, rough chopped 
  • 1 tablespoon canola oil
  • 2 teaspoon coarse kosher salt 
  • 1 teaspoon 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 ½ cups beef stock (reserve ½ cup for sauce)
  • 1 tablespoon 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
  • ¼ teaspoon fresh grated nutmeg
  • salt and fresh ground black pepper, to taste 

Instructions

  • 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 ½ cup beef stock and 1 tablespoon 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.