Braised Short Ribs with Root Vegetable Mash
- Prep Time: 120
- Cook Time: 120
- Total Time: 4 hours
- Yield: 4
Ingredients
- Trimmed Beef Short Ribs, 2 lb, cut into equal pieces (halve ingredients for smaller Real Food box)
- Kosher Salt
- Pepper
- All-purpose flour, for dusting
- Canola Oil – 2 TB
- Unsalted butter – 4 TB
- Bacon – 3 slices cut into 1-inch pieces (opt)
- Garlic – 1 head halved crosswise
- Onions – 2 quartered
- Shallots – 4 quartered
- Thyme Sprigs – 3
- Bay Leaves – 2
- Dry Red Wine – 2 cups
- Ruby Port – 1/4 cup
- Chicken Stock – 4 cups
- ROOT VEGETABLE MASH
- Unsalted Butter – 5 TB
- Carrots – 1/2 lb peeled and cut into 1/2-inch pieces
- Rutabaga – 1/2 lb peeled and cut into 1/2-inch pieces
- Butternut Squash – 1/2 lb peeled and cut into 1/2-inch pieces (optional)
- Celery Root – 1/2 lb peeled and cut into 1/2-inch pieces
- Garlic – 6 cloves crushed
- Thyme Sprigs – 3
- Bay Leaves, 2
- Honey, 3 TB
- Parsley, 1 TB chopped plus more for garnish
- Kosher Salt
- Pepper
Instructions
- MAKE THE SHORT RIBS Season the short ribs with salt and pepper and lightly dust with flour. In a large enameled, cast-iron casserole, heat the oil. Add the ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the ribs to a plate. Add the butter, (bacon optional), garlic, onions, shallots, thyme and bay leaves to the casserole and cook over moderate heat, stirring occasionally, until the bacon fat is partially rendered and the vegetables are golden, 5 minutes. Stir in the red wine and port, and cook over moderate heat until reduced by half, about 5 minutes.
- Return the short ribs and their juices to the casserole, add the stock and bring to a simmer. Cover and cook over low heat until the meat is very tender, about 2.5 hours. Transfer the short ribs to a plate. Strain the sauce through a fine sieve set over a bowl, pressing on the solids; discard the solids. Return the sauce to the casserole and simmer until reduced by one-third, about 15 minutes. Add the ribs and simmer gently until warmed through, 5 minutes.
- MEANWHILE, MAKE THE MASH In a large saucepan, melt 4 tablespoons of the butter. Add the vegetables, garlic, thyme and bay leaves, and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, 10 minutes. Stir in the honey, cover and cook until softened, 15 minutes. Add 1 cup of water, cover and cook, stirring occasionally, until almost all of the liquid is absorbed, 20 minutes longer. Discard the bay leaves and thyme sprigs. Stir in the remaining 1 tablespoon of butter and mash with a fork until chunky. Fold in the 1 tablespoon of parsley and season with salt and pepper. Keep warm.
- Spoon the mash onto plates and top with the short ribs. Garnish with parsley and pass the remaining sauce at the table.
Notes
- Not Included in the Box: Salt, pepper, flour, oil, bacon (opt.), red wine, ruby port, chicken stock, honey
- Chef Tip: You can put all the short ribs ingredients in your slow cooker in the morning, and have a delicious dinner ready when you get home in the evening!
- Did You Know: a rutabaga is a delicious hybrid of a turnip and cabbage!