With Parsnip Puree
I am a total sucker for short ribs. Really. The smell fills the house with mouth watering goodness. They are hard to mess up. They make fantastic leftovers. What is there not to love? Had to try.
Start by seasoning your meat and splitting it into batches for browning.
This took about twelve minutes for me per batch for good browning.
Remove the ribs and set aside.
Onion and garlic gets sauteed with the brown bits before adding tomato paste and balsamic vinegar and beer.
Ribs go back in the pot and the whole thing is cooked for three hours. At this point, if your kitchen fan is on, your neighbors will be coming over to ask what you are making. Seriously smells good.
The meat is removed- and you can nibble. I moved it to a baking sheet for some finishing baking (which I’d never done with ribs)
The cooking liquid is strained and reduced a bit.
Meanwhile, boil the parsnips. They get whipped with butter, horseradish and cream.
Plate with your favorite vegetable and prepare to be congratulated on your phenomenal skills.
I would also like to say, I typically don’t like parsnips much- but they do accompany this dish and the gravy quite nicely and add a little something that potatoes don’t offer.
Will add this to my rib repertoire.
I love parsnips…but I’m not a huge fan of short ribs. I love other ribs so I’m not sure why these aren’t my favorite. Maybe it’s the ratio of bone to meat. I wonder if you could make the same recipe with regular sized ribs? Or at least the sauce and modify the cooking time.
Bev and I made this recipe yesterday. Your photos are better. I liked the ribs and the parsnips were okay but will used mashed potatoes next time.