Balsamic & Beer-Braised Short Ribs with Parsnip Puree

Balsamic & Beer-Braised Short Ribs with Parsnip Puree
Adapted from The Smitten Kitchen Cookbook
4 to 5 pounds bone-in short ribs (or boneless – English style i.e. separated about 6 large or 10 small ones), room temperature, trimmed of excess fat
Kosher salt & freshly ground black pepper
2 tablespoons olive oil
1 large red onion, chopped
4 garlic cloves, smashed and peeled
2 tablespoons tomato paste
1/2 cup balsamic vinegar
3 tablespoons Worcestershire sauce
2 bottles dark beer, such as dark ale – {I used Firestone DBA}
2 to 3 cups beef stock
Minced fresh flat-leaf parsley (optional)
For the Parsnip Puree:
2 pounds parsnips (about 6 medium) peeled, sliced into medium-sized chunks
4 tablespoons unsalted butter
1/3 cup heavy cream
1 tablespoon freshly grated horseradish or prepared horseradish sauce
1/2 teaspoon salt
Freshly ground black pepper
Prepare the short ribs. Place the short ribs on a large jelly roll pan and season generously with salt and pepper, making sure to coat all sides. Heat a large Dutch oven (7 to 8 quart pan) over high heat, and add enough olive oil to coat the bottom. Once the oil is hot, sear the short ribs on all sides, in batches. Don’t rush this part, and overcrowd the pan – this is where you build the flavor of the short ribs. Transfer the browned ribs to the jelly roll pan and repeat with the remaining ribs.
Preheat the oven to 325 degrees. Once all the ribs have been browned and removed from the pot, turn the heat down to medium-high heat. Remove the excess oil and fat and leave about 1 tablespoon remaining in the pot. Add the onions, and season with salt and pepper and cook until translucent and slightly browned – about 10 minutes. Add the smashed garlic cloves and saute for a couple more minutes. Add the tomato paste, and cook for a few minutes, until thickened. Add the balsamic vinegar, Worcestershire sauce, and beer, making sure to scrape any bits stuck to the bottom of the pan.
Return the browned ribs to the pan. Add enough beef stock to cover the ribs and bring the liquid to a simmer, then remove from heat. Cover with pot with aluminum foil and then cover with the lid. Bake for 3 hours or until the meat can easily be pierced with a knife or pieces can be torn back with a fork. Remove from oven and let the ribs rest for 15 minutes, uncovered. If needed, skim off the fat off the top.
When ready to serve, there are 2 recommended ways and I tried both methods and either one is pretty fantastic.
Option 1: Serve the short ribs as they are with fresh parsley, over a side of prepared parsnip puree. DELICIOUS.
Option 2: Remove the ribs from pot and place on a large jelly roll pan. Preheat oven to 420 degrees and roast them for 15 minutes, or until the edges start to crisp. Strain the braising liquid into a small saucepan and simmer over high heat for 15 to 20 minutes, or until the liquid has been reduced to a third. Sauce should be a little thick. Serve the ribs on a serving platter and drizzle the reduced sauce on top. Garnish with fresh parsley and a side of prepared parsnip puree. OUT of THIS WORLD DELICIOUS.
Prepare the parsnip puree. In a large heavy pot, combine the parsnips with enough cold water to cover. Place over moderately high heat, cover and bring to a boil. Once boiling, reduce to a simmer and cook until tender, about 25 to 30 minutes, then drain.
Return the hot parsnips in the pot, add the butter, heavy cream and horseradish and using a hand immersion blender, puree until smooth. Season with salt and pepper to taste.

Leave a Comment

Your email address will not be published. Required fields are marked *

/* add by OCEANUS */