If you’re looking for a hearty dish that warms the soul, this Braised Short Ribs with Mashed Parsnips recipe is just what you need. The tender, fall-off-the-bone short ribs pair beautifully with the velvety parsnip mash, creating a comforting meal perfect for any occasion. Plus, it’s gluten free, making it suitable for those with dietary restrictions.
Imagine a plate filled with succulent short ribs, bathed in a rich, savory sauce that practically begs to be paired with the creamy, buttery goodness of mashed parsnips. This dish is not just a meal; it’s an experience that brings warmth and satisfaction to your table.
Deliciously Comforting Braised Short Ribs
These braised short ribs are deeply flavorful and tender, thanks to the slow-cooking process. The mashed parsnips add a unique sweetness and creaminess that perfectly complements the savory richness of the meat. Each bite is a delightful balance of taste and texture, making it an unforgettable dish.
Ingredients
- 4 lbs beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 lbs parsnips, peeled and chopped
- 1/2 cup heavy cream
- 4 tablespoons butter
- Salt to taste
Instructions
- Prep the Ribs: Season the short ribs generously with salt and black pepper.
- Sear the Ribs: In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
- Deglaze the Pot: Add the red wine and scrape up any browned bits from the bottom. Let it simmer for a couple of minutes.
- Add Ingredients: Stir in beef broth, tomato paste, thyme, and bay leaves. Return the short ribs to the pot and bring to a simmer.
- Braise the Ribs: Cover the pot and transfer it to a preheated oven at 300°F (150°C). Braise for 3 hours or until meat is tender.
- Prepare the Parsnips: While the ribs are cooking, boil parsnips in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- Mash the Parsnips: Add butter and cream to the parsnips. Mash until smooth and season with salt to taste.
- Serve: Remove the ribs from the oven and let them rest for a few minutes before serving. Plate the ribs with a generous scoop of mashed parsnips and ladle the sauce over the top.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 480kcal
- Fat: 30g
- Protein: 35g
- Carbohydrates: 20g
