In this episode we braise some beef short ribs in a a bottle of chianti, some tomatos, parsnips and onion. Plated with a potato-parsnip puree and enjoyed by everyone.
Recipe for Chianti Braised Short Ribs
large dutch oven
any oven safe cooking vessel
small sauce pan
bottle of chianti
can of diced tomatoes
Preheat the oven to 300° and place the dutch oven onto the stove to begin warming it up so that you can sear the short ribs before the braising process begins.
Prep the aromatics. These will not be served with the dish, therefore they don't need to be cut in any fancy way. Dice 1 onion. Peel and dice 2 parsnips. Peel and dice about 5 or 6 garlic cloves.
We used a concentrated tomato paste, so take about a tablespoon on the paste and pince it. To do so, add a little water and mix it, just to make it into the consistency of ketchup.
Salt and pepper the short ribs to help bring out their flavor.
Now that the pan is hot, lightly coat it with olive oil and begin to sear all the sides of the short ribs and then set them aside.
Once the short ribs have all been seared, in the same pot, lightly saute the aromatics.
Add the pinced tomato paste, the ENTIRE bottle of chianti and allow this to boil so that some of the alcohol cooks off.
Add the can of diced tomatoes, then begin to add your short ribs to the pot.
Once you have all of the short ribs in, you want to add just enough beef broth to cover the top short ribs.
Add a few thyme sprigs and a bay leaf and bring everything to a boil.
Cover the pot and place it into the oven and allow it to cook for about 2 1/2 to 3 hours. This allows the meat to get very tender and really moist.
This sauce was not done in the video, but is awesome, delicious and important! When they are finished cooking, remove the ribs from the Dutch oven. Place them in another cooking vessel and put them in a 170° oven to keep them warm.
Strain the braising liquid into a small sauce pan.
Simmer the braising liquid over a low flame to reduce until the braising liquid is a thick sauce.
Add a bit of butter to mellow the flavors and salt to taste.
When you plate the ribs, brush the ribs with this sauce.
Recipe for Parsnip Puree
I've broken down the dish into the braising of the short ribs and the recipe for the potato parsnip puree to accompany it. The braising takes a few hours, so you will have tons of time to prepare the side item while you wait.
a stick of butter
Take equal parts potatoes and parsnips, peel them and cut them into about 1 inch cubes.
Boil both the potatoes and the parsnips until they become a mash-able consistency. The parsnips are denser, so they will take a little longer to become soft.
Once they are cooked, you want to strain the potatoes and parsnips, then return them to the stove for a few minutes. This is to cook off any extra moisture.
Take the hand masher and begin to mash them together.
Add heavy cream to eye, to make them a little creamier than regular mashed potatoes.
Add an entire stick of butter and proceed to mash until it is a smooth consistency.