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4 lbs beef short ribs (we used half boneless, half bone-in)
3-4 tbs canola oil
2 small turnips
1 large parsnip
1/2 medium celeriac (celery root)
3 medium carrots
1 small onion
4 large white mushrooms, quartered
1 cup red wine
1 1/2 cups beef or chicken stock
28 oz can diced tomatoes
kosher salt/fresh ground pepper
Peel and roughly chop turnips, parsnip, celeriac, carrots and onion.
Place a large, preferably cast-iron, skillet over high heat. Add oil and sear short ribs on all sides. Remove meat to a dish and set aside. Add vegetables to same pan and allow to cook and caramelize for about 5 minutes, stirring frequently. Add mushrooms in the final minute. Remove and set aside.
Add red wine to pan to deglaze, using a wooden spoon to dislodge all the flavourful bits. Add stock and continue to deglaze until liquid is hot.
Into a pre-warmed stoneware dish, place vegetables. Arrange meat over top, followed by tomatoes and stock. Season and place in a 325F oven for 3 hours.
When finished, remove short ribs and half-to-two-thirds of the vegetables. Purée remaining vegetables, along with the liquid, to make a thick, savoury, sauce. Season to taste. Serve ribs and vegetables over gnocchi, with a ladle of sauce.
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