Braised short ribs make a fine holiday main dish, but they’re hands-off enough to indulge in on a weeknight as well. This recipe from Deep Blu Seafood Grille pairs braised short ribs with an indulgent parsnip purée.
Braised Short Ribs with Creamy Parsnip Purée
coarse salt and freshly ground black pepper, to taste
4 cloves garlic
3 stalks celery, large diced
3 carrots, medium diced
1 large white onion, medium diced
1 1/2 quarts low-sodium beef stock
1 cup dry red wine
2 sprigs fresh rosemary
4 sprigs fresh thyme, leaves stripped from two stems
1 pound parsnips, peeled and roughly chopped
2 cups whole or 2% milk
1/4 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon brown sugar
ribs with salt and pepper; working in batches, sear on all sides until golden brown, and remove from pan. Add garlic, celery, carrots and onion, and cook 2 to 3 minutes, until they brighten in color. Add rosemary and the 2 whole sprigs thyme, stirring. Deglaze pan with wine, scraping brown bits from bottom of pot.
until very tender and easily shredded with a fork, about 2 hours.
Drain parsnips and add to a blender. Blend with lid slightly ajar or the pour stopper removed, slowly adding
butter, cream, reserved thyme leaves and brown sugar.