Mrs. Regueiro's Plate: Balsamic and Beer-Braised Short Ribs with Parsnip Puree

Wednesday, March 27, 2013

Balsamic and Beer-Braised Short Ribs with Parsnip Puree

Can you believe that this beautiful Spring month of March is slowly coming to an end, but at least we have an awesome holiday of Easter to celebrate this coming weekend, too. The crazy photo-taking mommy me, couldn't resist buying Elena some bunny ears at Target from the dollar bin. We had a little bit of trouble taking pictures with Santa, and I absolutely refuse for her to take any pictures with the Easter bunny. There's something a little off about that white rabbit, besides I rather take cutesy pictures of Elena looking like a bunny versus with a crazy white bunny.

As a last goodbye to the cold wintery months, I wanted something that was heart smacking delicious and something meaty-tender that you do not need a knife. Eric had a made a special request for short ribs for dinner, and I knew the perfect recipe that I had wanted to try. My wonderful beer connoisseur husband has a pretty heft surplus of beer that was perfect to use up, too. The richness of the balsamic vinegar and dark ale and additional ingredients tenderize the short ribs to a divine blissful meaty heaven. It does take a little bit of cooking time to wait for this dish so I suggest this as weekend meal where you can spend some extra time on prep and cook time.

This meal is wonderful for entertaining a small dinner crowd and would make a fantastic Easter dinner, if you were looking for something outside the norm of the typical Easter ham meal. The parsnip puree truly makes this dish as well, and I highly suggest making it. It's way better than mashed potatoes and pairs perfectly with the short ribs and they go together like peas and carrots. You can even prepare this dish the night before and reheat the meal before serving and it would still taste unbelievable.

A winning meal that makes you fall heads over heels in love with.
Balsamic & Beer-Braised Short Ribs with Parsnip Puree
Adapted from The Smitten Kitchen Cookbook
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{Printable Recipe}

Prep time: 30 minutes
Cook time: 3 1/2 hours
Total time: 4 hours
Yield: 4 to 6
  • 5 pounds bone-in short ribs, English style - about 6 large or 10 small ones
  • 2 tablespoons olive oil
  • 1 large red onion
  • 4 garlic cloves, smashed and peeled
  • 2 tablespoons tomato paste
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1/2 cup balsamic vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 bottles dark beer, i.e. dark ale {I used Firestone DBA}
  • 2 to 3 cups beef stock
  • Handful Fresh-flat leaf parsley
  • 2 pounds parsnips
  • 4 tablespoons unsalted butter
  • 1/3 cup heavy cream
  • 1 tablespoon freshly grated horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon Freshly ground black pepper
Cooking Directions
  1. Prepare the short ribs. Place the short ribs on a large jelly roll pan and season generously with salt and pepper, making sure to coat all sides. Heat a large Dutch oven (7 to 8 quart pan) over high heat, and add enough olive oil to coat the bottom. Once the oil is hot, sear the short ribs on all sides, in batches. Don't rush this part, and overcrowd the pan - this is where you build the flavor of the short ribs. Transfer the browned ribs to the jelly roll pan and repeat with the remaining ribs.
  2. Preheat the oven to 325 degrees. Once all the ribs have been browned and removed from the pot, turn the heat down to medium-high heat. Remove the excess oil and fat and leave about 1 tablespoon remaining in the pot. Add the onions, and season with salt and pepper and cook until translucent and slightly browned - about 10 minutes. Add the smashed garlic cloves and saute for a couple more minutes. Add the tomato paste, and cook for a few minutes, until thickened. Add the balsamic vinegar, Worcestershire sauce, and beer, making sure to scrape any bits stuck to the bottom of the pan.
  3. Return the browned ribs to the pan. Add enough beef stock to cover the ribs and bring the liquid to a simmer, then remove from heat. Cover with pot with aluminum foil and then cover with the lid. Bake for 3 hours or until the meat can easily be pierced with a knife or pieces can be torn back with a fork. Remove from oven and let the ribs rest for 15 minutes, uncovered. If needed, skim off the fat off the top.
  4. When ready to serve, there are 2 recommended ways and I tried both methods and either one is pretty fantastic.
  5. Option 1: Serve the short ribs as they are with fresh parsley, over a side of prepared parsnip puree. DELICIOUS.
  6. Option 2: Remove the ribs from pot and place on a large jelly roll pan. Preheat oven to 420 degrees and roast them for 15 minutes, or until the edges start to crisp. Strain the braising liquid into a small saucepan and simmer over high heat for 15 to 20 minutes, or until the liquid has been reduced to a third. Sauce should be a little thick. Serve the ribs on a serving platter and drizzle the reduced sauce on top. Garnish with fresh parsley and a side of prepared parsnip puree. OUT of THIS WORLD DELICIOUS.
  7. Prepare the parsnip puree. In a large heavy pot, combine the parsnips with enough cold water to cover. Place over moderately high heat, cover and bring to a boil. Once boiling, reduce to a simmer and cook until tender, about 25 to 30 minutes, then drain.
  8. Return the hot parsnips in the pot, add the butter, heavy cream and horseradish and using a hand immersion blender, puree until smooth. Season with salt and pepper to taste.
Review: Ahhh-mayyyyy-zing!!! Make it soon if you can before the BBQ summer months hit us. 
Elena news: My little sweet baby is 11 months old today!! OMG! I'm in full planning first birthday party mode because this month will go by fast. Elena and I have been visiting our favorite park since it's been warmer and she loves the swings there. She is cray cray on the swings and doesn't hold the rails and puts her hands up in the air like she's on a rollercoaster. She's hilarious like that. She's not quite walking yet, but she does stand up by herself for a couple seconds before she plops down on the floor. Maybe she will be walking by herself in the month to come.
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