Beef Short Ribs Recipe with Root Vegetable Puree

Beef Short Ribs Recipe with Root Vegetable Puree

This Oven Braised Beef Short Ribs Recipe is a stunner. The root vegetable puree adds a beautiful complex flavor accompaniment to the meat which is so tender that it is melting off the bone! This one is for Special Occasions.

As the cold settles in, my Beef Short Ribs Recipe with root vegetable puree is a perfect special occasion dinner to celebrate the holidays. The oven braised beef is literally “fall off the bone” tender, and is showcased on a bed of root vegetable puree, garnished with pearl onions, fresh rosemary, and a tangy balsamic drizzle.

Ingredients

  • 6 bone-In beef short ribs (about 4.5 lbs)
  • 1/2 cup Kosher salt
  • 1/4 cup crushed black pepper
  • 4 large carrots, peeled
  • 1 rutabaga, peeled and cubed
  • 1 head garlic, peeled
  • 1 12 oz. bag frozen pearl onions
  • 6 sprigs fresh rosemary (save 2 for garnish)
  • 3 bay leaves
  • 1 Tbsp vegetable or canola oil
  • 1 bottle red wine
  • 2 cups beef broth
  • 2 Tbsp honey
  • 1/4 cup balsamic glaze

Preparation

  1. Season fresh/thawed beef short ribs on all sides with salt and pepper.
  2. Place carrots, rutabaga, garlic, pearl onions, 4 sprigs of rosemary, and bay leaves in a deep roasting pan or casserole dish.
  3. In a hot skillet, add oil, and sear every side of each short rib about 2.5 minutes until browned.
  4. Add seared meat to your roasting dish.
  5. Deglaze your skillet by adding 1/2 cup of wine while still hot, and pour deglazing liquid into your roasting dish.
  6. Add beef broth and wine until liquid touches the bottom of the meat.
  7. Wrap the roasting dish with plastic wrap, and then foil.
  8. Cook at 325° Fahrenheit for 4 hours.
  9. Check for desired tenderness with a fork and ensure that internal temp of meat is at least 165° F. Rewrap roasting dish for any additional cook time if necessary.
  10. Remove the dish from oven, discard the bay leaves, and allow to cool.
  11. Chill the dish overnight in the refrigerator.
  12. Once chilled, remove the top layer of solid fat from liquid in the roasting dish.
  13. Reheat the dish for 20 minutes at 250° F.
  14. Set aside enough pearl onions to use as a garnish for each served short rib.

Root Vegetable Puree:

  1. Move the rest of the vegetables to a blender pitcher and puree them, adding liquid from the roasting dish until the puree is a smooth texture. Add honey and salt to the puree to desired taste.
  2. Serve each short rib individually on top of a scoop of root vegetable puree. Garnish with pearl onions, fresh rosemary, and drizzle with balsamic glaze to taste.

This recipe is designed to be made ahead of time and chilled overnight. This allows for removal of fat from the vegetable puree. However it can also be served immediately out of the oven, though we would recommend serving the root vegetables whole in this case.

This dish has some serious wow factor to it. I fell in love with short ribs about a month ago and now I can't get them out of my mind. I will definitely need to try this!

- Miami Food Network -

WHAT IS BRAISING?

Braising is a 2-pronged method of cooking meat where you first sear meat quickly at high heat, then finish cooking it over liquid for a longer period of time at a lower temperature.

 

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