Tyler Florence's Bistro Style Short Ribs with Pureed Parsnips
- 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
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.