Michelin-Star Red Wine Beef Short Ribs with Parsnip Purée

Ingredients

• 4 Beef short ribs, bone-in (1.5–2 kg total)
• 2 bottles Red wine (The source does not specify bottle size; reduce by half)
• 30 ml Vegetable oil (For searing)
• Plain flour (Use to lightly coat the seasoned ribs)
• Salt (For seasoning the flour, ribs, purée, and sauce; to taste)
• Black pepper (For seasoning the flour and ribs; to taste)
• 4 Shallots (Halved)
• 2 Carrots (Roughly chopped)
• 2 Celery ribs (Roughly chopped)
• 1 Small leek (Roughly chopped)
• 2 Garlic cloves (Crushed)
• 2 tbsp Tomato paste
• 1.5 L Beef stock
• 2 Bay leaves
• 1 sprig Fresh thyme
• 1 tbsp Wholegrain mustard
• 1 tbsp Red wine vinegar
• 1 Large parsnip (Peeled and chopped)
• 2 Potatoes (Peeled and chopped)
• 500 ml Milk (For simmering the parsnips and potatoes)
• Butter (1 knob)

Steps

1. 1

   Reduce the red wine in a large pot by half, until it becomes slightly syrupy. Set the reduced wine aside.

2. 2

   Season the short ribs with salt and pepper, then lightly coat them in the seasoned plain flour.

3. 3

   Heat the vegetable oil in the pot and sear the ribs until deeply browned. Remove the ribs from the pot.

4. 4

   Add the halved shallots, chopped carrots, celery, leek, and crushed garlic to the pot. Cook until the vegetables are golden.

5. 5

   Stir in the tomato paste and cook for 2 minutes.

6. 6

   Pour in the reduced wine, scraping up any browned bits from the bottom of the pot.

7. 7

   Return the browned ribs to the pot and add the beef stock, bay leaves, and thyme.

8. 8

   Cover the pot and braise at 140°C for 3½–4 hours, until the ribs are tender and falling off the bone.

9. 9

   Remove the ribs from the pot and strain the braising liquid.

10. 10

    Reduce the strained braising liquid until glossy, then whisk in the wholegrain mustard and red wine vinegar. Season to taste with salt and pepper.

11. 11

    Simmer the chopped parsnip and potatoes in the milk with a pinch of salt until soft.

12. 12

    Drain off most of the milk, add the butter, and blend the vegetables until smooth.

13. 13

    Spoon the parsnip purée onto plates, top each portion with a short rib, and finish with plenty of the red wine sauce.

Notes

The source does not specify the red wine bottle size or the amount represented by “1 knob” of butter. It also does not provide a separate time for reducing the strained sauce.

Nutrition per serving

• main
• French
• braised
• slow-cooked
• beef
• wine-braised
• gluten-containing
• comfort food