Braised Short Ribs with Red Wine Sauce

Indulge in the rich, hearty flavors of Braised Short Ribs with Red Wine Sauce, a dish that combines melt-in-your-mouth beef with a deeply flavorful wine reduction. Elevated with creamy parsnip purée and roasted vegetables, this recipe captures the warmth of rustic comfort with the sophistication of fine dining. Perfect for special occasions or a cozy night in, this dish is a true culinary masterpiece.

Ingredients:

For the Short Ribs:

• 2 lbs bone-in short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef stock
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• Salt and freshly ground black pepper, to taste

For the Parsnip Purée:

• 3 medium parsnips, peeled and diced
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste

For Garnish:

• Fresh thyme sprigs
• Cracked black pepper
• Flaky sea salt

Instructions:

1. Sear the Short Ribs:

   • Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the short ribs on all sides until browned. Remove and set aside.

2. Prepare the Braising Liquid:

   • In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in tomato paste and cook for another 2 minutes.

3. Deglaze with Red Wine:

   • Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine reduces by half, about 10 minutes.

4. Braise the Short Ribs:

   • Return the short ribs to the pot and add beef stock, thyme, and rosemary. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

5. Make the Parsnip Purée:

   • Boil parsnips in salted water until tender, about 15 minutes. Drain and blend with heavy cream, butter, salt, and pepper until smooth. Adjust consistency with more cream if needed.

6. Reduce the Sauce:

   • Strain the braising liquid into a saucepan and simmer until thickened to a glossy reduction. Adjust seasoning as needed.

7. Plate the Dish:

   • Spread a generous scoop of parsnip purée in the center of a plate. Place a braised short rib on top. Drizzle the red wine sauce over the short rib and around the plate. Arrange roasted vegetables, if desired, and garnish with a sprig of fresh thyme, a sprinkle of cracked black pepper, and flaky sea salt.

Tips for Success:

• Use a bold, dry red wine like Cabernet Sauvignon or Merlot to enhance the sauce’s flavor.
• Let the short ribs rest in the sauce for 15 minutes after braising to absorb extra flavor.