RED WINE BRAISED SHORT RIBS WITH PARSNIP CELERY ROOT PUREE

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RED WINE BRAISED SHORT RIBS WITH PARSNIP CELERY ROOT PUREE

Jumat, 27 Desember 2019

#RED #WINE #BRAISED #SHORT #RIBS #WITH #PARSNIP #CELERY #ROOT #PUREE


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.
WITH PARSNIP CELERY ROOT PUREE

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. 

INGREDIENTS

FOR THE SHORT RIBS:

  • 4 big, meaty short ribs (about 3 lbs total), excess fat trimmed
  • kosher salt and pepper
  • 1 tablespoon olive oil
  • 1 medium carrot, scrubbed (no need to peel), diced
  • 1 stalk celery, diced
  • 1 very large onion, diced
  • 6 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons flour (use a gluten free flour or omit for gf/Paleo)
  • 1 1/2 cups dry red wine
  • 2 cups water
  • 2 bay leaves
  • 1 large sprig fresh thyme (sub 1/2 teaspoon dried)

FOR THE CELERY ROOT + PARSNIP PUREE:

  • 1 1/4 – 1 1/2 lbs parsnips (3 medium), peeled and cubed
  • 1 1/4 – 1 1/2 lb celery root, peeled and cubed
  • 4 tablespoons butter (use grass fed for Paleo)
  • 1/2 – 1 cup whole milk (substitute a non dairy milk for Paleo)
  • kosher salt, to taste
  • white pepper, to taste
Read More About Recipe Click Here