Braised Beef Short Ribs with Potato, Parsnip Purée & Asparagus
By Emma Cerulli
This stunning recipe is definitely one for the books. Braised beef short ribs are impressive, yet simple to prepare, especially if you cook them ahead of time. The sumptuous short ribs are melt-in-your-mouth and packed full of flavour, perfect for a celebration or a cozy night in. Pair this gorgeous dish with an exceptional wine by Mauricio Lorca. The Gran Malbec by Mauricio Lorca will seduce your senses, with its deep ruby purple hue and flavours of ripe blackberries, plums and wood spice. This recipe truly is a comfort goal.
Beef Short Ribs
- 2-3 beef short ribs with bone (about 2 pounds)
- 2 tablespoons olive oil
- 2 tablespoons Montreal Steak Spice
- 1 large onion, peeled & quartered
- 1 head garlic, cut in half
- 1 cup full-bodied red wine
- 2 cups beef stock
- 1 large sprig of fresh thyme
- 2-3 bay leaves
- 1 carrot, peeled & roughly chopped
- 2 celery stalks, roughly chopped
- 4-5 mushrooms
- Handful parsley with stems, rough chopped
Method for Short Ribs
- Preheat oven to 375 degrees F.
- Heat olive oil in a large, heavy-bottomed pot. Rub the short ribs with steak spice.
- Brown the short ribs in the oil until deep golden brown on both sides. Remove from pot.
- Dump in the aromatics of your choosing. Sweat until lightly browned.
- Deglaze the pot with red wine, scraping up the brown bits from the bottom of the pot.
- Pour in the beef stock.
- Put the beef back into the pot. Add enough water to almost cover the beef.
- Bring to a boil. Cover the pot and put it into the oven.
- Cook beef for 2-3 hours until bones are falling out and the beef is super tender.
- When beef is cooked, remove from pot and set aside. Skim the fat from the pot & discard.
- Strain the gravy and put it back to boil. Reduce the sauce until it is thickened to your liking.
- Season with salt & pepper to taste.
Potato Parsnip Purée
- 2-3 Russet potatoes, peeled & large dice
- 2-3 parsnips, peeled & roughly chopped
- 2-3 oz heavy cream or half & half
- 2 tablespoons butter
- Salt & pepper to taste
Method for Potato Parsnip Purée:
- Place potatoes & parsnips into a medium pot and cover with water. Add a generous pinch of salt.
- Cover and bring to a boil. Cook until potatoes and parsnips are very soft (fork tender).
- Drain water and let the veggies “dry” slightly by releasing steam in the strainer.
- Mash with butter, cream, salt & pepper to taste. Try not to over-mix as the potatoes could become gluey.
- You can use a stand mixer, potato masher, potato ricer or a fork to make the mash, whatever you are comfortable with.
- 10 – 12 asparagus spears
- Drizzle olive oil
- Salt & pepper
Method for Asparagus
- Trim asparagus tails. If you are feeling extra fancy, lightly peel the ends using a vegetable peeler.
- Toss with a drizzle of olive oil, salt and pepper.
- Roast at 375 degrees F for 8-10 minutes until bright green and tender with a slight bite.
- This recipe is very forgiving. It can be made ahead of time, reheated and served beautifully.
- The aromatics listed will add a ton of flavour but if you don’t have them on hand, or want to simplify, just using the basics will be delicious as well. Don’t be afraid to throw in the aromatics you have lying around! I have made this recipe on many occasions always adding something different. Whether it’s a dollop of dijon, a splash of Worcestershire or a whack of horseradish, this recipe never fails.
- Always start with the longest process and work your way down to the shortest. In this recipe you would begin with the beef, followed by the puree and ending with the asparagus. This gives you enough time to get all the steps done, do the cleanup and have a nice, relaxed and stress-free dinner.
- If you don’t want to use the classic oven method, using a crock pot or an instant pot works as well. Follow the same process until the oven, braise the beef and then follow the steps from #10 onwards.