These Red Wine Braised Short Ribs with Parsnip Celery Root Puree are a delicious and comforting winter dinner that’s easy to make and perfect for a cozy night in.
Wintertime was made for meals like these red wine braised short ribs. Tender, fall-off-the-bone meat in a rich red wine sauce over top of a creamy puree made from parsnips and celery root. It only requires about 30 minutes of actual hands on work, the rest of the time is spent braising low and slow.
The key to making a good pot of short ribs is to start with good short ribs. I know I sound like the Barefoot Contessa when I say that, but hear me out. I can’t tell you how many times I’ve bought short ribs at the grocery store – for A LOT of money – then came home, cooked them, and wound up with a pot of greasy bones with just a tiny bit of meat floating around.