Braised Short Ribs with Red Wine Demi-Glace and Parsnip-Celery Root Purée
45min
3h
3
680
Chef's Note
For the most flavorful results, make this dish a day ahead. After braising, refrigerate the ribs and strained liquid separately overnight. This allows you to easily remove the solidified fat from the top of the liquid before reducing it into the demi-glace, and the flavors will deepen significantly with the rest period.
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Ingredients
2 pounds bone-in beef short ribs
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 medium carrots, diced
2 stalks celery stalks, diced
1 medium yellow onion, diced
4 cloves garlic cloves, minced
2 tablespoons tomato paste
2 cups dry red wine (Cabernet Sauvignon or Merlot)
2 cups beef stock
2 leaves bay leaves
4 sprigs fresh thyme sprigs
1 sprig fresh rosemary sprig
2 medium parsnips, peeled and cubed
1 medium celery root, peeled and cubed
3 tablespoons unsalted butter
1/4 cup heavy cream
1/4 cup whole milk
2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat oven to 325°F (165°C). Pat short ribs dry with paper towels and season generously with salt and pepper. Dust lightly with flour, shaking off excess.
- 2
Heat oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if necessary, sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.
- 3
Reduce heat to medium and add carrots, celery, and onion to the pot. Cook until vegetables begin to soften, about 5-6 minutes, scraping up any browned bits from the bottom.
- 4
Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook, stirring constantly, until it darkens slightly, about 2 minutes.
- 5
Pour in red wine, increase heat to medium-high, and simmer until reduced by half, about 8-10 minutes, scraping up any fond from the bottom of the pot.
- 6
Return short ribs to the pot along with any accumulated juices. Add beef stock, bay leaves, thyme, and rosemary. The liquid should come about 3/4 up the sides of the ribs (add more stock if needed).
- 7
Bring to a simmer, cover with lid, and transfer to the oven. Braise for 2.5-3 hours, until meat is very tender and falling off the bone.
- 8
While the ribs are braising, prepare the purée. Place parsnips and celery root in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 20-25 minutes.
- 9
Drain vegetables thoroughly and return to the hot pot for 1 minute to evaporate excess moisture. Transfer to a food processor.
- 10
In a small saucepan, warm butter, cream, and milk until butter is melted. Add to the food processor with the vegetables and process until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- 11
When short ribs are tender, carefully transfer them to a plate and tent with foil to keep warm.
- 12
Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Discard solids. Skim off excess fat from the surface.
- 13
Simmer the strained liquid over medium-high heat until reduced by half and thickened to a demi-glace consistency, about 15-20 minutes.
- 14
To serve, spoon a generous amount of parsnip-celery root purée onto each plate. Place a short rib on top and drizzle with the red wine demi-glace. Garnish with fresh chives.
Nutrition Information (per serving)
680
42g
28g
38g
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