Balsamic and Beer-Braised Short Ribs with Parsnips Puree Review

Recipe 60 from The Smitten Kitchen Cookbook by Deb Perelman

WW Note: too many points….just enjoy!

This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” or:

Divaricated Delicatessen

Holy cow…. This is truly as impressive as it looks! I just can’t say enough about how amazing this whole dishes. My husband and I took a first bite and thought oh my gosh I can’t believe this came out of our kitchen!

I found these short ribs at Whole Foods and decided to go with only 3 pounds because 5 seemed like too many for the 2 of us. I’m glad I did that for the size of my Dutch oven alone. I could probably not have fit any more meat in that pan!!

They are pretty aren’t they?! I didn’t trim the excess fat off of these like I was supposed to and I ended up having a lot of skimming at the very end so I wish I would have done that.

All three fit in the pan nicely for the searing and I was able to move them around to sear all six sides so I was grateful I went with fewer. The house smelled like an amazing steak house in the midst of doing all this! I kind of wanted to just be done and start eating right away! But onward I went…

Next up was making the delicious braise. I left more fat from the short ribs in the bottom of the Dutch oven when working on the onions. I don’t think that was a bad idea because why would that taste terrible?! You can see it at the beginning here before adding in the beer…

And then you can see what it starts looking like as the beer is added.

Next the short ribs are nestled in the mixture and then it is topped with the beef broth. just to the point of covering the short ribs.

Deb suggests that you cover your pan with foil so that the braise doesn’t evaporate too soon. That pesky foil ended up causing a little kitchen hazard. It was messy! The pot fell out of the oven as I was trying to check underneath the foil. It was my fault I didn’t have the weight of the pot balanced very well. But I had quite the mess to clear up. Thankfully it was at the end of cooking and I didn’t lose that much braising liquid. Notice I haven’t included any pictures of that monstrosity!

While the short ribs are cooking you work on the parsnip puree. I also got my parsnips at Whole Foods. I’ve never bought them before but you’ll find them near the carrots if you are looking.

You boil them to soften them and then drain and add the other ingredients. It’s going to be a very similar process to making fancy mashed potatoes.

The ribs look like this when they come out. Because of my little spill I lost some of the liquid but most of it stayed in by having the foil on top.

Deb offers her readers a couple different ways to finish the dish. I went ahead and did the extra work for the fancier way and I think I’m glad I did.

If you do, you’re straining the sauce and reducing it to thicken it up a little bit. And while you’re doing that the short ribs go in the oven to crisp them up a little bit on a baking pan.

The easier version is just assembling. I think either would be just fine and you’re not compromising on taste more just the consistency of the braising liquid that you add to your final dish.

I can’t wait to make this again for people that I want to impress :-) it is so delicious! And the meat takes care of itself so it’s not a very technical dish. I would even say if you want to do mashed potatoes just do that instead of the parsnip puree. It takes it down a few notches with fanciness if we’re being honest and the taste of the parsnips complements the short rib and the braise very well. But mashed potatoes would do the same job in some ways. So keep it easy if you need it to be.

Onward and upward. Another meat recipe in the books and a few more to go before it’s all deserts!

Please give this one a try and tell me how you like it! It’s definitely one of my favorites from the cookbook so far!

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