I’m really excited for today’s post! We have a recipe for one of my favorite things to eat in the whole world… short ribs! Short ribs are just one of those yummy dishes that are easy to make. It’s all about the braise! Braising short ribs makes them incredibly juicy and tender. For our braise we used Ecco Domani Pinot Grigio because of it’s crisp and refreshing taste, it really is the perfect wine for this braise and I wouldn’t think twice about using a different kind! We paired our super tender short ribs with a parsnip and rutabaga puree, and also made a really delicious sauce using our braising liquid. This combination is completely amazing. I really love the parsnip and rutabaga puree, particularly because I grew up eating mashed potatoes with meat. So this substitute is perfect because it’s not quite as heavy as traditional mashed potatoes and you can still get that nice creamy texture in every bite. I also want to mention the sauce once more. It’s really, really that good (Sorry, I’m a little obsessed!) It’s the perfect meal to dive into for fall. Enjoy!
PS – Excited to share that in partnership with Ecco Domani, we’re offering a fun giveaway of some of my favorite things that upgrade your traditional kitchen and dinner sets for autumn. Hope you enjoy it. Just hop on over to their Facebook for more details on how to enter!
White Wine Braised Shirt Ribs
Serves 4 to 6
braised short ribs:
3 1/2 tablespoons extra virgin olive oil, divided
6 (bone-in) short ribs, trimmed
1 onion, diced
1 large carrot, peeled and diced
2 ribs of celery, diced
3 garlic cloves, lightly smashed
2 tablespoons minced thyme
2 tablespoons tomato paste
1 1/2 cups Ecco Domani Pinot Grigio
1 cup chicken stock
4 tablespoons cold salted butter, cubed
salt and pepper to taste
parsnip and rutabaga puree:
2 large parsnips, peeled and chopped
1 large rutabaga, peeled and chopped
1 garlic clove, lightly smashed
2/3 cup heavy cream, warmed
6 tablespoons salted butter, softened
salt and pepper to taste
2 tablespoons minced parsley
1 1/2 tablespoons shredded lemon zest
1 teaspoon minced rosemary
1 garlic clove, minced
1. Preheat oven to 325°F.
2. Pour 1 1/2 tablespoons oil into a large Dutch oven and place over medium-high heat.
3. Generously season short ribs with salt and pepper and sear for 2 to 3 minutes on each side. Remove short ribs from pot and set aside.
4. Drain excess fat from pan and add remaining oil. Add onions, carrots and celery and sauté for about 5 minutes. Season with salt and pepper. Add garlic and thyme and continue to sauté for an additional 3 minutes. Stir in tomato paste.
5. Deglaze pot with white wine, making sure to scrape any browned bits that may have stuck to the bottom, with a wooden spoon. Boil until liquid has been reduced by one third. Add short ribs back to the pot, in a single layer and top with stock.
6. Bring to a boil, cover and place into the oven for 2 to 2 1/2 hours or until ribs are fork tender.
7. Remove short ribs from braising liquid and set aside. Skim excess fat from top of braising liquid. Pour liquid (including braised mirepoix) into a blender (leave the center cap off and replace it with a damp towel, folded a couple times and your hand placed over it… this will prevent your blender top from exploding off [ due to the steam] as you blend) or using an immersion blender, blend together until smooth. With motor running, add cubes of butter until fully incorporated. Adjust sauce seasonings. Return puree back to the pot with short ribs; cover and set aside until ready to use.
8. For parsnip and rutabaga puree: Fill a large pot with salted water and add parsnip and rutabaga chunks. Boil vegetable until fork tender. Drain water from pot and transfer mixture to a blender or food processor. Add cream and butter and puree until smooth. Season with salt and pepper.
9. For Gremolata: Combine all ingredients into a small bowl and toss together.
10. To assemble: Ladle a scoop of the root vegetable puree into a shallow bowl and top with 2 short ribs. Top with a ladle of sauce and finish with a sprinkle of gremolata. Serve immediately.