Short Ribs with Parsnip Purée
Shot Ribs with Parsnip Purée
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Rich, tender short ribs are slow-braised in red wine, aromatic vegetables, and fresh herbs, then served over a silky parsnip purée. Finished with roasted seasonal vegetables, a drizzle of aioli, and fresh chives, this dish brings deep, comforting flavors with an elegant touch.
Ingredients
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4 Cape Grim Bone-In Short Ribs
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3–4 tbsp Spiceology Cowboy Crust Seasoning
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2–3 tbsp Fatworks Pure Grass-Fed Tallow
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 bay leaves
- 1 cup red wine (dry red like Cabernet Sauvignon or Merlot)
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½ cup Stock Shop Co. Demi Glace
- Fresh parsley, sage, and thyme
Salt & pepper, to taste
- 4 large parsnips, peeled and chopped
- 2 tbsp butter
- ½ cup heavy cream (adjust to desired consistency)
Salt, to tast
- Roasted seasonal vegetables (your choice)
- Aioli (homemade or store-bought)
Chopped chives
For The Short Ribs
For Parsnip Purée
For Plating
Directions
- Place the short ribs in a large bowl and generously coat them with the Cowboy Crust seasoning. Let sit for 10–15 minutes to absorb flavors.
- In a heavy-bottomed Dutch oven or deep pot, melt 1–2 tablespoons of tallow over medium-high heat. Add the seasoned short ribs and sear until browned on all sides. Remove and set aside.
- In the same pot, add another spoonful of tallow if needed. Toss in the chopped onions, carrots, and celery. Sauté until softened and fragrant, about 6–8 minutes.
- Stir in tomato paste and cook for 1–2 minutes. Add bay leaves and pour in red wine, scraping the bottom of the pot. Let it simmer for 2–3 minutes. Add demi glace and stir to combine.
- Return the short ribs to the pot. Add in fresh herbs (parsley, sage, thyme). Cover the pot with a lid or foil and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the meat is tender and pulls apart easily.
- While the short ribs are braising, boil parsnips in salted water until soft. Drain, then blend with butter and cream until silky smooth. Season to taste with salt.
- Roast your preferred vegetables in the oven with olive oil, salt, and pepper until golden and caramelized.
- Spoon a bed of parsnip purée onto the plate. Top with a short rib and some braising sauce. Add roasted vegetables on the side, drizzle with aioli, and sprinkle with fresh chopped chives.
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