Braised Short Ribs with Parsnip-Carrot Purée and Crispy Brussels Sprouts

Begin by peeling and dicing 2 medium carrots and 2 medium parsnips into 1/2-inch pieces. Place in a medium saucepan with 1/4 cup milk, 1/4 cup heavy cream, 1 sprig of thyme, and 1 minced garlic clove. Bring to a simmer over medium heat.

While the root vegetables simmer, trim and halve 12 oz Brussels sprouts. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet.

In a small bowl, mix 1/4 cup panko breadcrumbs with 2 tbsp grated parmesan cheese and 1 tbsp olive oil. Set aside.

Finely dice 1 medium shallot. In a large skillet, heat 1 tbsp butter over medium heat. Add the shallot and remaining minced garlic clove, sautéing until translucent, about 2 minutes.

Add 1/4 cup red wine to the skillet and reduce by half, about 2 minutes. Add 1/2 cup beef stock, 2 tbsp balsamic vinegar, and 1 sprig of thyme. Bring to a simmer.

Add 1.5 lbs pre-cooked short ribs to the skillet, cover, and warm through for 5 minutes while basting occasionally with the sauce.

Meanwhile, place the Brussels sprouts under the broiler for 4-5 minutes until edges begin to char. Remove, sprinkle with the panko mixture, and return to broiler for 1-2 minutes until golden brown.

Check the root vegetables for tenderness. When fork-tender, drain, reserving 2 tbsp of the cooking liquid. Transfer to a food processor with 2 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper. Purée until smooth, adding reserved cooking liquid if needed.

To plate, spread the parsnip-carrot purée on the bottom of each plate. Place short ribs on top, drizzle with reduced sauce, and arrange crispy Brussels sprouts alongside. Garnish with microgreens.

Serve immediately, ensuring each component maintains its proper temperature and texture.