Tyler Florence's Bistro Style Short Ribs with Pureed Parsnips

Share





Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 4 pounds short ribs, in 1 long piece or at least in pairs
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 1 large tomato, quartered
  • 3 ribs celery
  • 1/2 head garlic, peeled
  • 1/4 bunch fresh thyme
  • 1-1/2 cups dry red wine
  • 2 cups low-sodium, organic beef stock
  • 4 tablespoons chopped flat-leaf parsley

 

For the Pureed Parsnips:

  • 1 pound parsnips, peeled and slice
  • Salt to taste
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 2 sprigs fresh thyme
  • 4 cloves of garlic, smashed
  • 4 ounces (1 stick) unsalted butter
  • Freshly ground black pepper
 
 




Instructions

 
Step 1: Preheat a cast iron grill or outdoor grill.
 
Step 2: Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.
 
 
Step 3: Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.
 
Step 4: Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra- virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes.
 
 
Step 5: Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours. 
 
Step 6: When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.
 
Step 7: For the Pureed Parsnips: Put parsnips in pot, season with salt and cover with heavy cream and milk and sprigs of thyme. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
 
 
Step 8: Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.




Add new comment

By submitting this form, you accept the Mollom privacy policy.