These Short Ribs are the most cozy January Dish. This month I feel like their are two overall types of person, those that get the health kick started, join a gym and start eating healthy options of every dish (This was us last January). Then there are those who think they are doing pretty well, and continue their lifestyle making small decisions each week that improve their way of life, whether that be food related or personal goals. I think we fall into the second category this year, there are no major fitness/health plans in the works as we keep pretty active with our two labs, Julep & Pimms, however we do make small changes in our daily routines to improve aspects of our life in small steps. This being said – we love both the healthy & the hearty, this dish is definitely on the hearty side rather than recipes such as the Shaved Brussel Salad from earlier this week which aired on the health side. These short ribs literally melt in your mouth and fall off the bone as you’re taking them out of the pot. They seem to warm you from the inside and give you that warm, fuzzy family feeling that food should provide. This is a dish that I think we would both like to put into a weekly rotation if we had one and we urge you to try it this weekend, it makes for an extra special Sunday dinner if you ask us.
Love, The Greens x
- 3.5 lbs bone in short rib (its about 8 2 inch pieces)
- salt & pepper
- 3 tbsp. vegetable or canola oil
- 3 medium onions - sliced against the grain
- 4 carrots - chopped
- 3 celery stalks - chopped
- 1.5 tbsp. flour
- 1 tbsp. tomato paste
- 1 bottle of red wine (I had two open - so i used a mix of pinot noir & cabernet)
- 10 sprigs parsley - roughly chopped
- 6 sprigs Thyme
- 1 tbsp. dried oregano (you can use fresh too)
- 0.5 tbsp. dried rosemary (you can use fresh too)
- 2 bay leaves
- 1 clove of garlic - halved
- 4 cups beef stock
- 6 Parsnips, peeled and chopped
- Milk, butter & salt for mashing!
- Preheat the oven to 350 F
- Season your short ribs generously with salt and pepper
- Heat the oil in a large saucepot or dutch oven on medium-high.
- Sear your short ribs on all sides - this should take about 6 minutes and if you can't fit them all in at once, do them in batches.
- Transfer them to a baking tray or a large plate to rest while you cook your veg
- Put your onions, carrots & celery into the same pot that you have just taken you short rib out of and cook for about 5 minutes until the onions are browned.
- Add flour & tomato paste to the veg and stir until well combined
- Add the wine and then put your short ribs back into the pot and bring the pan to the boil and let it simmer for 30 minutes.
- Add all of the herbs, garlic and stock to the pot, stir, bring to a boil, cover and put in your pre-heated oven.
- cook at 350 for approx. 1.5 hours - at this point your beef should be falling off the bone, if it is not, put it back in for another 15-20 minutes.
- Whilst your short ribs are in the oven, boil your parsnip for about 20-30 minutes, drain and mash with butter and milk.
- When you take your short rib out, pull out your bay leaves and any other large herbs before serving
- To Serve: Place a heaping spoon of parsnip mash with two short ribs and all the sauce you want!
