Imagine a cozy evening where the golden glow of candlelight dances on the walls, and the comforting aroma of braised short ribs fills the air.
The succulent texture of the meat, tender and rich, pairs perfectly with the silky smoothness of roasted apple-parsnip purée, creating a harmony of flavors that envelops you in warmth.
This dish is a cherished favorite in my home, especially on chilly nights when we crave something hearty and soul-soothing.
It’s become my go-to for both busy weeknights and leisurely Sunday suppers, offering a sense of indulgence with minimal fuss.
I remember one particularly hectic week when this recipe became a lifesaver, transforming a chaotic evening into a moment of calm and connection at the dinner table.
Ready to bring this comforting experience into your own kitchen? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with perfectly braised short ribs and a creamy purée.
- Uses pantry staples like olive oil, tomato paste, and beef broth.
- Offers a comforting, gourmet meal perfect for special occasions or weeknight dinners.
- Freezes beautifully, making it an ideal make-ahead meal.
- Creates a satisfying balance of savory and sweet with the apple-parsnip purée.
Ingredients
- 2 pounds bone-in short ribs — choose well-marbled for tenderness.
- 2 tablespoons olive oil — opt for extra virgin for best flavor.
- 1 teaspoon salt — kosher salt preferred for even seasoning.
- 1/2 teaspoon black pepper — freshly ground enhances taste.
- 1 cup beef broth — low-sodium allows better control of salt.
- 1 cup red wine — use a wine you enjoy drinking.
- 2 tablespoons tomato paste — concentrated adds depth.
- 1 onion, chopped — yellow onion for balanced sweetness.
- 2 cloves garlic, minced — fresh garlic for pronounced aroma.
- 2 apples, peeled and diced — Granny Smith for tartness.
- 2 parsnips, peeled and diced — medium-sized for even roasting.
- 1 tablespoon butter — unsalted to manage seasoning.
- 1/2 cup heavy cream — adds richness to purée.
- 1 teaspoon fresh thyme leaves — aromatic and fresh flavor.
Step-by-Step Method
Preheat the oven to 325°F (160°C). Season the short ribs generously with salt and pepper on all sides. This initial preparation step guarantees the meat will be flavorful throughout.
Allow the seasoned short ribs to sit while you prepare the Dutch oven for searing, allowing the salt to begin to penetrate the meat.
Sear the Short Ribs
Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add the short ribs, searing them on all sides until they’re deeply browned, about 8 minutes total.
This caramelization process adds a rich depth of flavor to the final dish. Once browned, remove the short ribs and set them aside.
Sauté Aromatics
Add chopped onion and minced garlic to the same Dutch oven. Sauté them until the onions are soft and translucent, stirring occasionally to prevent burning.
This process should take about 5 minutes. Sautéing the aromatics in the rendered fat from the short ribs enhances their flavor and creates a delicious base for the braising liquid.
Deglaze & Combine
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour in the red wine and beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
This deglazing step releases flavorful fond into the liquid, enriching the braising sauce.
Braise the Ribs
Return the seared short ribs to the Dutch oven, submerging them in the liquid. Bring the mixture to a simmer over medium heat.
Once simmering, cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Allow the ribs to braise for 2.5 hours, developing tenderness and absorbing the rich flavors of the sauce.
Roast & Blend
On a baking sheet, toss the peeled and diced apples and parsnips with melted butter. Roast in the oven for 30 minutes, until they’re soft and caramelized.
Once roasted, transfer them to a blender or food processor. Add heavy cream and blend until smooth. This purée will serve as a sweet and creamy base for the braised short ribs.
Rest & Serve
Remove the Dutch oven from the oven and let the short ribs rest for 10 minutes. This resting period allows the juices to redistribute within the meat, assuring they remain tender and moist.
Serve the braised short ribs over the apple-parsnip purée, garnishing with fresh thyme leaves for a touch of herbal brightness. Enjoy your meal with a glass of the same wine used in cooking.
Ingredient Swaps
- For a budget-friendly option, substitute bone-in short ribs with beef chuck roast or pork shoulder.
- For a dairy-free version, replace butter with margarine and heavy cream with coconut cream or almond milk.
- If apples or parsnips are unavailable, use pears or carrots as alternatives, respectively.
You Must Know
- Preheat Properly: Confirm your oven is preheated to 325°F (160°C) before starting to cook, as this will guarantee even cooking and proper braising of the short ribs.
- Sear Thoroughly: Searing the short ribs on all sides until they’re well-browned is essential for developing a rich, deep flavor in the dish.
- Deglaze Effectively: When adding red wine and beef broth, scrape the bottom of the Dutch oven to incorporate any browned bits into the sauce, enhancing the overall taste.
- Blend Until Smooth: For a silky apple-parsnip purée, blend the roasted ingredients with heavy cream until completely smooth, adjusting the consistency with warm broth or milk if necessary.
- Rest the Ribs: Allow the short ribs to rest for at least 10 minutes after removing them from the oven, which helps the juices redistribute for a more tender outcome.
Serving Tips
- Pair with a full-bodied red wine, such as Cabernet Sauvignon.
- Garnish with fresh thyme sprigs for added aroma and presentation.
- Serve with a side of crusty bread to soak up the rich sauce.
- Use a wide, shallow bowl to showcase the purée and ribs beautifully.
- Add a sprinkle of sea salt before serving for an extra flavor boost.
Storage & Make-Ahead
Short Ribs Over Roasted Apple-Parsnip Purée can be stored in the fridge for up to 3 days in an airtight container.
To make ahead, braise the ribs and prepare the purée a day in advance.
This dish freezes well for up to 3 months, ensuring convenient future meals.
Reheating
To gently reheat short ribs, use a microwave on low power.
Alternatively, you can use an oven at 300°F.
A stovetop over low heat is another option.
Make certain even warming without drying out.
Culinary Tradition and History
As I explore the rich tapestry of culinary tradition, I can’t help but marvel at how short ribs have woven themselves into the fabric of American comfort food.
They remind me of family gatherings where the aroma of slow-cooked meat filled the house, creating a sense of warmth and togetherness.
Originating from humble roots, short ribs were once considered a lesser cut, perfect for long, slow braising.
This method transforms them into tender, flavorful delights. The pairing with roasted apple-parsnip purée brings a modern twist, echoing the innovative spirit of American cuisine.
It’s fascinating how these dishes evolve over time, yet remain true to their origins, connecting generations through shared flavors and cherished memories. Cooking them feels like honoring a cherished legacy.
Final Thoughts
We hope this savory and sweet dish of Short Ribs Over Roasted Apple-Parsnip Purée becomes a delightful addition to your culinary repertoire. Feel free to tweak the recipe to suit your taste and enjoy experimenting with different flavors!
Frequently Asked Questions
Can I Use Boneless Short Ribs for This Recipe?
I’ve tried boneless short ribs, and they work beautifully! They’re just as tender, though you might miss the bone’s added richness. Adjust the cooking time slightly, and you’ll still savor a delicious, comforting dish. Enjoy experimenting!
How Can I Make This Dish Gluten-Free?
To make this dish gluten-free, I simply guarantee all ingredients, like broth and tomato paste, are gluten-free certified. I once swapped a regular broth unknowingly, and the difference was noticeable. Always check those labels!
What Type of Red Wine Is Best for Cooking?
When I cook with red wine, I often choose a dry one like Cabernet Sauvignon or Merlot. Their rich flavors enhance the dish brilliantly. Once, I used a fruity Pinot Noir, and the result was surprisingly delightful!
Can I Substitute Another Vegetable for Parsnips?
I’ve swapped parsnips with carrots before, and the sweetness worked beautifully. Once, I even tried sweet potatoes, which added a lovely richness. Feel free to experiment; cooking’s about making the recipe your own masterpiece!
How Do I Prevent the Purée From Becoming Lumpy?
I’ve tackled lumpy purées before! Blend the roasted apples and parsnips while they’re hot, and add cream gradually. I always use a high-speed blender; it’s my secret weapon for achieving that silky-smooth texture.
Short Ribs Over Roasted Apple-Parsnip Purée
Equipment
- 1 Dutch oven
- 1 Baking sheet
- 1 Blender or Food Processor
- 1 Chef's knife
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 pound bone-in short ribs
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 cup red wine
- 2 tablespoon tomato paste
- 1 onion chopped
- 2 clove garlic minced
- 2 apples peeled and diced
- 2 parsnips peeled and diced
- 1 tablespoon butter
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 325°F (160°C).
- Season the short ribs with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the short ribs on all sides until browned, about 8 minutes.
- Remove the short ribs and set them aside.
- Add onion and garlic to the Dutch oven and sauté until softened.
- Stir in tomato paste and cook for 2 minutes.
- Pour in red wine and beef broth, scraping the bottom of the pot.
- Return the short ribs to the Dutch oven and bring to a simmer.
- Cover and transfer the Dutch oven to the oven, braising for 2.5 hours.
- On a baking sheet, toss apples and parsnips with butter and roast for 30 minutes.
- Once soft, blend the roasted apples and parsnips with heavy cream until smooth.
- Remove the short ribs from the oven and let them rest for 10 minutes.
- Serve the short ribs over the apple-parsnip purée and garnish with thyme leaves.
Notes
