Braised Short Rib with Mashed Potato and Parsnip and Balsamic Glazed Brussel Sprouts

7 Nov

This is an amazing dish! Juicy, delicious, moist flavorful beef short ribs that fall off the bone and melt in your mouth. Served on top of vibrant  aromatic mashed yukon gold potatoes and parsnip that pairs perfectly with the flavor from the braised short rib. Balsamic glazed brussel sprouts make for a bold healthy side while adding beautiful color to the dish as well.

Heres what you need:

Beef short ribs (1 per person)

2-3 yukon gold potatoes

1 large parsnip root

1 lb. brussel sprouts

2 carrots, 1/4″ slice

2 stalks celery, 1/4″ slice

1 white onion, 1/4″ dice

garlic, minced

1.5 – 2 bottles merlot

balsamic vinegar

1 can beef stock

thyme

butter

olive oil

s and p

Heres what ya do:

1. Pre heat oven to 350 degrees F.

2. Dredge short ribs in flour and sear until brown on all sides in large oiled cast iron pot. Remove from pot and set aside.

2. Add onion, carrot and celery to pot and sweat in butter and olive oil over medium heat, about 5 minutes. Be sure to scrape up all the brown bits left over from short ribs. Add garlic and cook 2 more minutes.

3. Add short ribs back into pot and cover with merlot (or other red wine) and beef stock. Bring to boil. Cover pot and put it in the oven to braise for 3- 3 1/2 hours.

4. Peel parsnip root and potatoes. Cut into quarters and boil in salted water until fork tender, 25-30 minutes. Drain the water and heat over medium to evaporate any excess water. Remove from heat and add 2 tbls butter, salt and pepper and mash until smooth.

5.Remove short ribs from pot and take 3 cups of the cooking liquid to a small saucepan over high heat. Bring to a boil and cook until liquid has reduced by half. Remove from heat and add 1 tbls butter.

6. Peel outer layers from brussel sprouts, cut a centimeter off the bottom and score with an “X”. Blanch in boiling water, 5 minutes. Add brussel sprouts to skillet over high heat, hit the pan with a 1/3 cup balsamic vinegar and saute until balsamic has reduced and glazed the brussel sprouts.

7. Plate mash and top with short rib in a bowl plate. Ladle cooking liquid reduction over and garnish with brussel sprouts, cracked black pepper and pinch sea salt.

Bon Appetit!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: