This recipe was adapted from a Root + Revel recipe (found here), but I omitted quite a few ingredients and used the faux-tatoes instead of the polenta. In my adaptation, short ribs are transformed with simple ingredients and cooked in an eloquent braise, or broth bath. Use a heavy dutch oven or even stainless steel covered pot (in the biggest one you have!) but make sure all your ribs fit in the pot. It is one of my favorite methods of cookery for an otherwise tough cut of meat. Use extra meaty short ribs and make sure you brown all edges very well, 2-4 minutes per side. For vegetables, I chose onion, parsnip, carrot, and mushroom and omitted potatoes, all cut to be around the same size(medium dice). The ribs are served with faux-tatoes (or rather creamed cauliflower), and you’ll be surprised at the volume and likeness to mashed potatoes. The braising liquid is strained and thickened with a little flour and thinned out with a delicious Syrah and rich beef stock. Finally, there is a key step not to miss- a mear thickening of the braising liquid after cooking with a quick pulse of the immersion blender will make a wonderfully flavorful gravy you’ll be sure to love. Serves 3-4 hungry bellies!
- 8-10 extra meaty Short Ribs
- Salt and Pepper
- Avocado oil, or olive oil, as needed
- 1 onion, chopped medium dice
- 3 carrots, peeled and diced into medium rounds
- 1 large parsnip, diced medium
- 1 whole garlic bulb, finely chopped
- 1 container of brown Cremini mushrooms, stems cut off and quartered
- small container of oregano(fresh), thyme, Bonnes Herbs (totaling around 4 tablespoons)
- 1 bottle of Syrah or other flavorful Red wine
- 1 box of beef stock, or homemade stock(32 oz)
- 1/4 cup of flour(enough to coat cooked veggies)
- 2 tablespoons Dijon mustard
The easy way to do this is start cooking with out setting up your Mise en place, but believe me you will want to have all your ducks lined up in a row. Start by cutting up all your veggies, as directed. On a sheet pan, line your short ribs up and season them generously with salt and pepper and a little oil. It is perfectly okay to allow the ribs to come to room temperature as you gather your veggies together, as this will allow more even browning when the time comes. First things first, preheat the oven to 350 degrees.
- Coat the pan with oil and let heat through until it shimmers. Add the seasoned short ribs in batches, ensuring to turn and rotate until evenly browned for 2-4 minutes per side and make sure there’s no redness. Remove once browned and reserve to the side. Repeat with remaining ribs.
- Add onions, cook until translucent. Then garlic, parsnips, carrots and finally mushrooms. Add seasonings and stir to combine. Salt and pepper too.
- Sprinkle flour(can use gluten free flour if your sensitive) over veggies and fully absorbed. Cook for at least one minute to cook out the raw taste of flour. Should be thick and kind of gummy texture.
- Add liquid. First the wine, making sure to scrape the bottom of the pan, then repeat with the broth. Add mustard and stir well to combine. Cook for a few minutes to allow it to reduce some and come to a low boil. Add ribs back into the pot and snuggle it bone side down into the pan. Cover and place in oven, set timer for 3 to 3.5 hours.
- Check the meat every hour or so. It will be done when the bone pulls out but if you want really tender meat, allow it to cook slow and low for as long as you can stand it!
- When meat is done, pull it out and set to the side. In a separate bowl, strain as much of the veggies out using a long handled strainer and also reserve to the side.
- Using an immersion blender, or stick blender, pulse the sauce on low until it lightens in color and slightly thickens, and all clumps are smoothed out.
- Remove bones from ribs and plate with some veggies and the faux-potatoes and certainly lots of gravy! Enjoy!
For the Faux-tatoes
- 1 head cauliflower
- 1 large parsnip
- Couple of tablespoons beef broth
- 1/2 cup buttermilk or heavy cream
- 1/4 cup cheese, farmhouse style
- 1/2 stick, diced butter cubes
- salt and pepper
- Peel and slice parsnips and place in microwave safe dish. Add some broth to coat the bottom and microwave uncovered for about 9 minuets until tender.
- Cut cauliflower into florets and repeat.
- In a food processor or heavy duty blender such as a Vitamix, add both parsnips and cauliflower and add buttermilk or creme and season with salt and pepper. Using the tamper, blend the mixture until smooth and creamy. Transfer to an oven proof bowl and stir in cheese and butter. Hold in oven until your short ribs are ready, stirring to combine cheese and butter. Serve immediately.