Braised Short Ribs with Parsnip Purée and Gremolata

Pat short ribs dry with paper towels and season generously with 1 tablespoon kosher salt and 1 teaspoon black pepper.

Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons olive oil and sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding. Transfer seared ribs to a plate.

Reduce heat to medium. To the same pot, add 1 diced large yellow onion, 2 diced medium carrots, and 2 diced medium celery stalks. Cook until vegetables are softened, about 5-7 minutes.

Add 4 minced garlic cloves and cook until fragrant, about 1 minute. Stir in 2 tablespoons tomato paste and cook for 2 minutes until it darkens slightly.

Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3-4 minutes until slightly reduced.

Return the short ribs to the pot and add 2 cups beef broth, 2 bay leaves, and 3 sprigs of thyme. The liquid should nearly cover the ribs; add a bit more broth if needed.

Bring to a simmer, then reduce heat to low. Cover and cook for about 2-2.5 hours, until the meat is very tender and nearly falling off the bone.

While the ribs are braising, prepare the parsnip purée. Peel 1 pound of parsnips and 8 ounces of Yukon gold potatoes, then cut into 1-inch pieces.

Place the parsnips and potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender, about 15-20 minutes.

Drain the parsnips and potatoes thoroughly. Return them to the hot pot and let them dry for 1-2 minutes over low heat, stirring occasionally.

Transfer to a food processor. Add 3 tablespoons butter and 1/3 cup heavy cream. Process until smooth and creamy. Season with salt and pepper to taste. Keep warm.

For the gremolata, combine 1 tablespoon lemon zest, 1/4 cup finely chopped fresh parsley, and 1 finely minced garlic clove in a small bowl. Mix well and set aside.

When the short ribs are tender, carefully remove them from the braising liquid and set aside, keeping warm.

Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the flavor. Discard the solids.

Bring the strained liquid to a simmer over medium heat and reduce until it reaches a sauce-like consistency that coats the back of a spoon, about 10-15 minutes.

To serve, spoon the parsnip purée onto plates, place a short rib on top, drizzle with the reduced braising sauce, and sprinkle with the gremolata.