Braised Short Ribs with Creamy Parsnip Puree

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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

Serves 4-5

5 large bone-in short ribs
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
Preheat oven to 300F. Heat a heavy-bottomed pot with high sides over medium-high heat. Season short
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.
Simmer 1 to 2 minutes, then add stock and seared short ribs back to pot. Cover and cook at 300 degrees
until very tender and easily shredded with a fork, about 2 hours.
Meanwhile, combine milk, parsnips and a generous pinch of salt to a large saucepan. Add water, if needed, to cover parsnips. Bring to a gentle simmer and cook until parsnips are easily pierced with a fork.

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.

Serve short ribs with parsnip puree and a bit of the braising liquid spooned over top.
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