Braised Short Ribs with Red Wine Reduction & Root Purée

Preheat oven to 325°F (165°C).

Pat the short ribs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.

Heat 1 tbsp olive oil in a Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3 minutes per side. Remove and set aside.

Dice 1/2 onion, 1 celery stalk, and 1 carrot. Add to the same pot and cook until softened, about 5 minutes.

Mince 2 garlic cloves and add to the pot, cooking for 30 seconds until fragrant.

Add 1 tbsp tomato paste and cook, stirring constantly, for 1 minute to caramelize.

Pour in 1/2 cup red wine, scraping up any browned bits from the bottom of the pot. Simmer until reduced by half, about 3 minutes.

Return the short ribs to the pot and add 1 cup beef broth, 1 bay leaf, 2 sprigs thyme, and 1 sprig rosemary.

Cover the pot and transfer to the oven. Braise for 1.5 hours, or until the meat is fork-tender and nearly falling off the bone.

While the ribs are braising, prepare the root purée. Peel and dice 1 small russet potato and the remaining carrot. Peel and dice 1 medium parsnip.

Place the diced root vegetables in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes.

Drain the vegetables well. Return to the pot and add 1 tsp ghee and a pinch of nutmeg. Mash until smooth. Cover and keep warm.

Trim and halve 4 oz Brussels sprouts. When the ribs have about 20 minutes left, toss the sprouts with a small amount of olive oil and salt, and roast in the same oven until caramelized, about 15-20 minutes.

Once the ribs are done, remove them from the braising liquid and keep warm. Strain the braising liquid into a small saucepan, discarding the solids.

Simmer the strained liquid over medium-high heat until reduced by half and slightly thickened, about 10 minutes, to create the red wine reduction.

To serve, place a mound of root purée on the plate, top with the short ribs, drizzle with the red wine reduction, and arrange the roasted Brussels sprouts alongside. Garnish with 1 tbsp chopped fresh parsley.