Five-Spice Short Ribs With Carrot-Parsnip Purée
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.25 tsps
Ground Black Pepper (freshly)4 medium
Carrot (divided about 3/4 pound)4 medium
Parsnip (divided about 3/4 pound)1.5 tbsps
All-Purpose Flour1 tbsp
Tomato Paste4 cups
Beef Broth (low-sodium)1 small
Onion (cut into wedges)1 cup
Whole Milk2 tbsps
Unsalted Butter1 tsp
Ground NutmegDirections:
1
Preheat oven to 350°F
2
Season ribs with 1 1/2 teaspoons salt and 1 1/4 teaspoons pepper and let sit at room temperature for 30 minutes
3
Rinse one carrot and one parsnip and cut into thirds (no need to peel); reserve
4
In a large bowl, toss short ribs with flour until evenly coated
5
In a large Dutch oven or other oven-safe pot over medium-high heat, heat oil
6
When oil is hot, add 3 or 4 short ribs and sear on all sides until browned, about 2 minutes per side
7
Transfer to a plate and continue working in batches to sear remaining short ribs
8
Pour out all but 1 tablespoon oil from Dutch oven and reduce heat to medium
9
Add tomato paste and five-spice powder and cook, stirring, until fragrant, 1 minute
10
Add wine to pot, scraping up brown bits with a wooden spoon
11
Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes
12
Add reserved carrot and parsnip chunks, broth, onion, garlic, reserved cilantro stems, bay leaves, and seared short ribs
13
Nestle the short ribs in the cooking liquid to cover
14
Bring the liquid to a simmer on the stovetop, then cover and transfer to the oven to braise for 2 hours
15
Uncover pot and continue to braise in the oven until beef is very tender and falling off the bone, 30 to 60 minutes more
16
Meanwhile, set a large pot of salted water to boil
17
Peel and roughly chop remaining carrots and parsnips
18
Add cook carrots and parsnips to boiling water and cook until tender when pierced with a knife, about 15 minutes
19
Drain vegetables and return them to the pot
20
Add milk, butter, remaining 1 teaspoon salt, and nutmeg
21
Use an immersion blender, potato masher or a fork to blend or mash to desired consistency (it can be as smooth or chunky as you like)
22
Taste and adjust seasoning
23
Place a lid on the pot and reserve until ready to serve
24
When short ribs are done, transfer them from cooking liquid to a plate
25
Set a strainer over a large bowl, and strain cooking liquid
26
Discard solids and pour strained cooking liquid back into Dutch oven
27
Set pot over medium-high heat and simmer until liquid is reduced by half and coats the back of a spoon, about 10 minutes
28
Taste and adjust seasoning
29
Gently reheat carrot-parsnip purée
30
Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro
31
Preheat oven to 350°F
32
Season ribs with 1 1/2 teaspoons salt and 1 1/4 teaspoons pepper and let sit at room temperature for 30 minutes
33
Rinse one carrot and one parsnip and cut into thirds (no need to peel); reserve
34
In a large bowl, toss short ribs with flour until evenly coated
35
In a large Dutch oven or other oven-safe pot over medium-high heat, heat oil
36
When oil is hot, add 3 or 4 short ribs and sear on all sides until browned, about 2 minutes per side
37
Transfer to a plate and continue working in batches to sear remaining short ribs
38
Pour out all but 1 tablespoon oil from Dutch oven and reduce heat to medium
39
Add tomato paste and five-spice powder and cook, stirring, until fragrant, 1 minute
40
Add wine to pot, scraping up brown bits with a wooden spoon
41
Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes
42
Add reserved carrot and parsnip chunks, broth, onion, garlic, reserved cilantro stems, bay leaves, and seared short ribs
43
Nestle the short ribs in the cooking liquid to cover
44
Bring the liquid to a simmer on the stovetop, then cover and transfer to the oven to braise for 2 hours
45
Uncover pot and continue to braise in the oven until beef is very tender and falling off the bone, 30 to 60 minutes more
46
Meanwhile, set a large pot of salted water to boil
47
Peel and roughly chop remaining carrots and parsnips
48
Add cook carrots and parsnips to boiling water and cook until tender when pierced with a knife, about 15 minutes
49
Drain vegetables and return them to the pot
50
Add milk, butter, remaining 1 teaspoon salt, and nutmeg
51
Use an immersion blender, potato masher or a fork to blend or mash to desired consistency (it can be as smooth or chunky as you like)
52
Taste and adjust seasoning
53
Place a lid on the pot and reserve until ready to serve
54
When short ribs are done, transfer them from cooking liquid to a plate
55
Set a strainer over a large bowl, and strain cooking liquid
56
Discard solids and pour strained cooking liquid back into Dutch oven
57
Set pot over medium-high heat and simmer until liquid is reduced by half and coats the back of a spoon, about 10 minutes
58
Taste and adjust seasoning
59
Gently reheat carrot-parsnip purée
60
Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro