Cedar & Ember · Main dishes

Red Wine Braised Short Rib with Parsnip Mash & Gremolata

Name: Red Wine Braised Short Rib with Parsnip Mash & Gremolata
Total time: 210 min
Yield: 2 servings
Ingredients: 800 g Bone-in beef short ribs; 1.5 tsp Salt; 0.5 tsp Black pepper; 1 tbsp Neutral cooking oil; 1 whole Yellow onion; 1 whole Carrot; 1 whole Celery; 4 clove Garlic; 1 tbsp Tomato paste; 250 ml Dry red wine; 300 ml Beef stock; 1 whole Bay leaf; 1 sprig Fresh rosemary sprig; 250 g Parsnips; 250 g Yukon Gold potatoes; 30 g Unsalted butter; 60 ml Whole milk; 10 g Parsley; 1 tsp Lemon zest

Bone-in beef short ribs braised low and slow in red wine until spoon-tender, served over silky parsnip-potato mash with a bright lemon-parsley gremolata.

210 minutes · Intermediate · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Bone-in beef short ribs800 g
Salt1.5 tsp
Black pepper0.5 tsp
Neutral cooking oil1 tbsp
Yellow onion1 whole
Carrot1 whole
Celery1 whole
Garlic4 clove
Tomato paste1 tbsp
Dry red wine250 ml
Beef stock300 ml
Bay leaf1 whole
Fresh rosemary sprig1 sprig
Parsnips250 g
Yukon Gold potatoes250 g
Unsalted butter30 g
Whole milk60 ml
Parsley10 g
Lemon zest1 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk, sulphites and celery. Check wine and stock labels.

Method

Sear the ribs

Heat the oven to 160°C. Season the short ribs with 1 tsp salt and the pepper. Heat the oil in a heavy Dutch oven over medium-high heat and brown the ribs well on all sides, 8–10 minutes total. Set aside. Keep raw-meat tools separate.

Build the base

Pour off all but 1 tbsp fat. Add the onion, carrot and celery and cook 5–6 minutes until softened. Stir in 3 smashed garlic cloves and the tomato paste and cook 1 minute.

Deglaze

Pour in the wine, scraping up the browned bits, and simmer 3–4 minutes until reduced by about a third. Add the stock, bay leaf and rosemary, then nestle the ribs back in, meat-side down.

Braise

Bring to a simmer, cover and transfer to the oven. Braise 2.5–3 hours, until the meat is falling off the bone.

Make the mash

About 30 minutes before the ribs are done, simmer the parsnips and potatoes in salted water for 18–20 minutes until very tender. Drain, then mash with the butter, warm milk and remaining 0.5 tsp salt until smooth.

Reduce the sauce

Lift out the ribs and keep warm. Skim the fat from the braising liquid, discard the bay leaf and rosemary, and simmer on the stovetop for 8–10 minutes until glossy and lightly thickened.

Make the gremolata

Mix the parsley, lemon zest and 1 finely grated garlic clove.

Plate

Spoon the mash onto warm plates, top with a short rib, ladle over the sauce and finish with a scattering of gremolata.

Braise a day ahead if you can. Chill overnight, lift off the set fat, then gently reheat. The flavour deepens and the sauce is cleaner. The 210 minutes includes about 2.5 hours of hands-off braising.

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