Braised Short Ribs with Roasted Root Vegetable PureeFeatured by Edward Sellers Vineyards and Wines in the Gold Wine Club.
12 beef short ribs, bone-in (about 3 ½ to 4 pounds)
2 Tbs. chopped fresh rosemary or 2 tsp. dried rosemary
Salt and freshly ground pepper to taste
1/3 cup all purpose flour
¼ cup olive oil
4 shallots, quartered
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
3 cups port
3 cups beef or chicken broth
1 Tbs. tomato paste
Roasted Root Vegetable Puree:
2 carrots, peeled/quartered
2 parsnips, peeled/quartered
2 small turnips, peeled/quartered
2 small Yukon gold potatoes, peeled/quartered
½ fennel bulb, cored/quartered
½ cup celeriac peeled and coarsely chopped
¼ cup olive oil
Salt and pepper to taste
2 Tbs. unsalted butter
¼ cup pan juices from the ribs
½ cup milk, half and half, or heavy cream
For Vegetable Puree:
Place vegetables on a baking dish and toss with the olive oil, salt and pepper. Spread evenly in the dish. Place in the oven along with the ribs and roast, uncovered, 1 to 1 ¼ hours, until vegetables are soft to the touch and cooked through. Stir several times during the cooking process to coat with oil and to make sure the vegetables are cooking evenly. Cool vegetables for 10-15 minutes, until they are still warm but not hot. Place in food processor and add the butter, pan juices from the ribs, and milk, and puree until smooth. Season with additional salt and pepper.
For the Braised Short Ribs:
Preheat the oven to 350 degrees. Season ribs with rosemary, salt and pepper by rubbing them into the meat of the ribs to adhere. Lightly coat each side of the ribs with flour, shaking off any excess. Heat olive oil in a large, deep, ovenproof skillet or Dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides, until brown, about 8 minutes total.
Transfer the ribs to a plate and set aside. Add the shallots, carrots and parsnips to the same skillet and cook/stir about 5 minutes, until tender and lightly brown. With the vegetables still in it, deglaze the skillet by adding the port and cooking over medium-high heat 10-12 minute, until the liquid has reduced by half. Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
Return the ribs to the skillet, cover, and cook in the oven for 2 ½ hours, until meat is fork-tender and almost falling off the bone. Turn ribs several times during cooking process.
Transfer the cooked ribs and the shallots, carrots, and parsnips to a plate (reserve pan juices); cover and keep warm. Place the skillet with its juices over medium-high heat and boil to reduce the liquid by about two thirds. The liquid will become thick, almost like a glaze. Spoon the glaze over the ribs and the shallots, carrots, and parsnips (you can add the ribs and vegetables back to the pan for a few minutes if they need to be warmed).
Spoon the vegetable puree onto individual plates, topping each serving with 2 or 3 short ribs and some of the whole roasted vegetables, and drizzle with the glaze from the ribs.