Sweet, nutty parsnips puréed with cream and butter are the perfect partner for fork-tender beef short ribs.
Chef Capon recommends pairing this dish with a red wine like Grand Estates Cabernet Sauvignon from Columbia Crest. The richness of the short ribs and the earthiness of the parsnips go really nicely with the dark berry and plum aromas.
Columbia Crest is part of Ste. Michelle Wine Estates.
- 5 pounds boneless beef short ribs, cut into 6- to 8-ounce blocks
- Kosher salt
- 1 cup canola oil
- 1 large onion, peeled and sliced
- 1 large leek, cleaned and sliced
- 4 ribs celery, peeled and sliced
- 1 small hand ginger, peeled and sliced
- 4 cups low-sodium chicken broth
- 3 cups low-sodium soy sauce
- 2 cups vinegar
- 5 sprigs fresh thyme
- 5 sprigs fresh rosemary
- 2 sprigs fresh flat-leaf parsley
- 1 bulb garlic, halved horizontally
- 1 Granny Smith apple, cored and cut into matchsticks
- 1 ½ cups flat-leaf parsley leaves
- 1 ½ cups stemmed chervil
- ¼ cup minced chives
- 1 lime, juiced
- Extra-virgin olive oil, to taste
- Salt, to taste
- 1 pound parsnips, peeled and sliced
- 1 stick unsalted butter, ½ cup
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup water
- Salt and pepper
- Grated fresh horseradish root, optional
For the short ribs, preheat oven to 300˚F. Season short ribs with salt. Using a large Dutch oven, heat canola oil over medium-high heat. Working in batches, sear short ribs until browned all over and transfer to a plate. Pour off the oil, reserving the browned bits at the bottom.
Using the same pot, add the onions, leeks and celery and cook over medium-high heat, stirring often, until onions are translucent. Add ginger and cook, stirring constantly until combined, then add seared short ribs with any accumulated juices, the chicken broth, soy sauce, and vinegar, and bring to a boil. Lower heat to medium, and add the herbs and garlic. Cover pot, transfer to oven, and braise until tender, about 3 hours.
Meanwhile, for the salad, in a small mixing bowl, combine the apple and herbs, then dress with lime juice and olive oil. Season with salt to taste.
Meanwhile, for the parsnip puree, in a medium saucepan, combine parsnips, butter, milk, cream, ½ cup water and 2 teaspoons salt. Bring to a boil and immediately reduce heat to a simmer. Cook until parsnips are tender, 15 to 20 minutes, strain and, using a blender, process parsnips until completely smooth, adding cooking liquid as necessary. Season with salt and pepper to taste.
Remove shorts ribs from oven and let ribs cool in the braising liquid. Once cool, transfer short ribs to a platter, then strain braising liquid into a measuring cup for a sauce; spoon fat from surface and discard, then return sauce to pot and reduce until thick enough to coat the back of a spoon. Season sauce to taste with salt, if necessary. Cut short ribs into 4 to 6 portions.
To serve, place a large dollop of warm parsnip puree on each plate, then set a portion of short ribs on top. Spoon on the braising liquid and garnish with the salad. If using, sprinkle grated fresh horseradish on top.