This tender and beefy Dutch Oven Short Ribs recipe is perfect for entertaining or feeding just yourself and family.
Spiced Dutch Oven Short Ribs with Root Vegetable Purée
A few weekends ago, a longtime goal of ours came to be: the formation of a dinner club. We got together with three other couples and met some new friends and enjoyed some great company, all in the midst of wonderful food and wine.
Our host for the first dinner club get together, prepared the main course, this Five-Spice Dutch Oven Short Ribs with a Carrot-Parsnip Purée.
The evening and the food was too good not to share with our readers and so with my handy iPhone in tow, I took a few snaps between bites to give you a small visual taste of the evening.
This Carrot and Parsnip purée makes for savory and warm base for the tender dutch oven short ribs. Parsnips are all too often left out of the kitchen, and this recipe is great example of how they can be used as part of a truly spectacular meal.
As you can tell by the photos, our host did a fantastic job with this recipe of dutch oven short ribs. One of the things that I love about this recipe is that it truly involves cooking. What makes it even more appealing to me is that it uses one of my favorite kitchen implements, the dutch oven, and one of my favorite techniques which is braising. As you can see by the dutch oven link that I provided, you don’t have to spend a fortune on this durable kitchen pan that will last for generations. To give you some more ideas of what to make in a dutch oven, have a look at some of our many braised recipes that we have featured in the past.
You may be wondering about the rest of the meal from our first dinner club get-together. Yours truly provided this Escarole and Roasted Broccoli Salad, and another guest brought one of our very own recipes as an appetizer, our popular Buffalo Chicken Dip.
In case you are wondering about the grand finale of the evening’s meal, all I can say for now is stay tuned. Some things are worth waiting for and this dessert recipe that we will be sharing is definitely among them!
Five-Spice Dutch Oven Short Ribs with Root Vegetable Purée
Savory and meaty short ribs, served on top of a warm blend of carrots and parsnip. Recipe from Rhoda Boone, on Epicurious.
- 4 lbs beef short ribs, English cut about 12 3-inch sections
- 2.5 tbsp kosher salt divided and more for boiling
- 1.5 tsp black pepper fresh ground
- 4-5 carrots about 1 pound
- 4-5 parsnips about 1 pound
- 2 tbsp flour all-purpose
- 2 tbsp high heat oil grapeseed oil works well
- 2 tbsp tomato paste
- 2 tbsp Chineese five-spice powder
- 1 bottle dry red wine 750 ml.
- 4 cups beef broth low sodium
- 1 onion cut into wedges
- 5 cloves garlic peeled
- 1/2 cup cilantro leaves stems reserved
- 2 bay leaves
- 1/2 cup whole milk
- 3 tbsp butter
- 1 tsp nutmeg ground spice
Preheat oven to 375° F and then season the ribs with salt and pepper and allow to rest at room temperature for about 30 minutes.
Using a large mixing bowl, toss the ribs with four until evenly coated. Next, in a large Dutch oven, heat oil over medium-high setting. Once the oil is hot, sear the flour-coated short ribs on all sides, about 2 minutes per side. Work in batches and transfer the ribs to a plate when seared.
Drain all but 1 tablespoon remaining oil from Dutch oven and lower the heat slightly, to medium. Brown the tomato paste slightly and then add the five-spice powder. Sir and cook until fragrant, about a minute. Add wine to the Dutch oven, deglaze the pan by scraping up the flavorful brown bits with a wooden spoon. Bring the cooking liquid to a boil, lower the heat and reduce for about 10 minutes.
Rinse one carrot and one parsnip, cut into thirds and add them to the pot, along with the onion, broth, garlic, cilantro stems, bay leaves and the seared short ribs. Nestle the ribs in the liquid, allowing them to be submerged. Bring to a simmer and then cover and place in oven to braise for about 2 hours. Next, uncover and allow to braise for another 30 to 60 minutes, until the meat is tender and ready to fall off the bone.
While the ribs are in the oven, place a large pot of salted water on the stove top and bring to a boil Peel and chop (rough) the rest of the carrots and parsnips and add them to the boiling water until fork tender, about 15 minutes. Next, drain the vegetables and return them to the pot. Add butter, milk, salt (1 teaspoon), and nutmeg. Using a fork or immersion blender, mas to desired consistency. Adjust seasoning to personal preference and then cover the pot until ready to serve.
Once the short ribs are out of the oven, transfer them to a plate. Set a strainer on top of a large bowl and strain the braising liquid. Pour the strained liquid back into the Dutch oven and discard the solids. Simmer the liquid and reduce to about half. This should take about 10 minutes and will coat the back of a spoon when ready. Taste and adjust seasoning. Reheat vegetable purée, over low heat.
Serve the short ribs on top of the root vegetable purée and top with sauce and a sprinkling of cilantro leaves.