Cooked low and slow until they’re fall-off-the-bone fantastic, these beef short ribs turn out to be the coziest main dish. Serve them over parsnip puree (my personal favorite), Yukon Gold Mashed Potatoes, or cooked rice.
It’s officially Dutch oven season in my household, which always comes around in the middle of fall and stays until spring. I can remember the first time I made this meal; we were living in a small apartment in San Francisco and had previously tried this dish at a restaurant that was walking distance from our house on Fillmore Street. This was in my early cooking days, so I was kind of intimidated but loved it so much that I wanted to take a stab at making it from scratch in my teeny-tiny kitchen. Turned out, I was absolutely blown away on how effortless it was to make. The flavors here are out-of-this-world. Oh, and did I mention how good it’ll make your house smell? All you need are a few simple ingredients and you’re all set.
ITEMS YOU’LL NEED FOR BRAISING BEEF SHORT RIBS:
This makes for a mouth-watering meal for entertaining guests or when you simply want to elevate a casual dinner at home.
- Bone-In Beef Short Ribs
- Olive Oil
- Yellow Onion
- Garlic Cloves
- Tomato Paste
- Red Wine
- Beef Broth
- Fresh Thyme
- Bay Leaves
HOW TO PICK SHORT RIBS: Make sure they are bright red in color, meaty, with marbling throughout. Short ribs are usually between 3 – 5 inches in length and have their meat on top of the bone instead of in-between. Go ahead and opt for roughly 1-pound of bone-in ribs per person. I buy mine from my friend and expert meat manager, Keith, at our local Earth Fare. I always have such a great time shopping there; watch one of my latest experiences on Instagram by clicking here!
GARLIC-HORSERADISH PARSHIP PUREE:
I love how the flavors of garlic and horseradish pair with these braised short ribs. Combined with pureed parsnips, oh man… it’s so grand! Parsnips are part of the carrot family, but because of their starchy consistency when cooked they’re treated more like potatoes. They have a slightly sweet and nutty flavor which I’m personally obsessed with.
- 3 lbs. Parsnips, peeled & cut into chunks
- 4 Whole Garlic Cloves, peeled
- 1/2 cup Heavy Cream
- 4 tbsp. Butter
- 1 tbsp. Fresh Thyme Leaves
- 2 tbsp. Horseradish
- 1/2 cup Sour Cream
- Salt + Pepper, to taste
- Prepare the parsnips and place them in a large stockpot with the peeled garlic cloves. Cover until the parsnips are covered by 1-inch of water, then bring to a boil.
- Boil until fork-tender, about 10 – 12 minutes. Drain and transfer to a food processor. Then add the heavy cream, butter, thyme, horseradish and sour cream. Blend until very smooth, making sure to scrap down the sides as needed. Season with salt and pepper, to taste.
- If you’re waiting for the meat to finish cooking, return the parsnip puree to the large stockpot. Cover, and place on low heat until you’re ready to serve.
NOTE: Instead of mashing, I like to place my boiled parsnips in the food processor along with the remaining ingredients. This creates a super creamy texture that’s just to die for. I promise, you’re gonna be smitten with the end results. You could also do this in a blender, but you’ll need to scrape down quite a bit more often to achieve the same results.
HOW TO STORE AND REHEAT LEFTOVERS:
I usually make more than is necessary, but maybe that’s because subconsciously I know how tasty the leftovers can be! When you’re finished with your meal, store leftovers in an airtight container in the refrigerator. I recommend using them within 2 – 3 days. To reheat, simply place them in the microwave until heated through. You could also reheat them in a 350F preheated oven if desired.
MORE BEEF RECIPES YOU’LL LOVE:
- 5 Pounds Bone-In Beef Short Ribs (about 6)
- Kosher Salt, as needed
- 2 - 3 tbsp. Olive Oil
- 1 Large Yellow Onion, sliced
- 3 Celery Ribs, cut into ½ inch pieces
- 3 Carrots, cut into ½ inch pieces
- 4 Garlic Cloves, peeled
- 1 cup Tomato Paste
- 3 cups Red Wine
- 2 cups Beef Broth
- 1 bunch Fresh Thyme
- 2 Bay Leaves
- Preheat the oven to 375F, making sure the rack is positioned to fit the Dutch oven with the lid on.
- Heat the Dutch oven over medium-high heat. Season all sides of the short ribs with salt. Once heated, add olive oil and, working in batches, sear all sides of the short ribs. Remove the ribs once seared and set aside.
- Add the onions, celery, and carrots to the rendered fat in the Dutch oven. Sauté for 5 - 6 minutes or until tender. Next, add the garlic, tomato paste, and continue to sauté for 1 additional minute.
- Deglaze the Dutch oven with red wine, making sure to scrape up all the little bits on the bottom. Bring to a light simmer and allow to slightly reduce.
- Pour over the beef broth, add the thyme, and bay leaves. Cover and transfer to the oven. Cook with the cover on for 3 hours, or until the meat is very tender.
- Enjoy immediately with desired sides.
NOTES ON THIS RECIPE:
- When sautéing the garlic and tomato paste, make sure to only do so for 1 minute. Otherwise one or both might burn… altering the flavor of the final dish.
- I suggest using a hearty, full-bodied red wine in this recipe. I usually opt for Cabernet Sauvignon, Merlot, or Syrah – are all great options. Just make sure to choose a wine you enjoy drinking on its own. Of course, if you don’t want to use red wine you can also substitute it with additional beef broth.
- Detailed storage and reheating instructions listed above in the blog.
This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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