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
For an extra depth of flavor, consider marinating the short ribs in the red wine overnight before cooking. This dish pairs well with a glass of the same wine used in the recipe. If the purée is too thick, adjust the consistency by adding a splash of warm broth or milk.
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