Braised Beef Short Ribs with Red Wine + Parsnip Puree + Swiss Chard with Garlic


I made this dish for my boyfriend’s parents during the holiday and I think it was a great hit. I really like the parsnip puree but we also had white rice on the side which is really nice for the gravy. The key to the short ribs is making sure they are cooked enough so they fall right off the bone. Swiss chard makes a nice side dish.

Braised Beef Short Ribs with Red Wine Gravy

Serves 4

2 hours 45 minutes


3 lbs. beef short ribs

3 Tbsp. flour

4 Tbsp. olive oil

5 turnips, cubed

4 carrots, chopped

4 stalks celery, chopped

4 garlic cloves, peeled

4 sun-dried tomatoes

2 Tbsp. fresh thyme sprigs

2 Tbsp. dried sage

2 bay leaves

1 cup red wine

2 cups chicken broth


Preheat oven to 350 degrees. Sprinkle ribs with salt, pepper and flour to coat. Heat 2 Tbsp. of oil in large pot over medium-high heat. Cook ribs until browned all over, about 10 minutes. Heat remaining 2 Tbsp. of oil and add onions, turnips, carrots, celery, and garlic; cook until tender, about 12 minutes. Add sun-dried tomatoes, thyme, sage and bay leaves; stir to coat. Return ribs to pot to fit in a single layer. Add wine. Simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to simmer. Add pot to oven and let braise for 2 to 2 ½ hours.

Inspired by Bon Appetit

Parsnip Puree

Serves 4

25 minutes


1 lb. parsnips, peeled and sliced

½ cup milk

½ cup heavy cream

4 cloves of garlic, peeled and smashed

1 sprig of thyme

1 bay leaf

1 stick butter


Put parsnips in a pot, season with salt and pepper and cover with milk and cream. Add garlic, bay and thyme and place over medium heat and bring to a simmer. Cook until parsnips are more tender about 15 minutes. Place parsnips in blender with butter and pour more milk if necessary to puree parsnips until the texture is like whipped cream. Season if necessary with salt and pepper.

Recipe by Tyler Florence

Swiss Chard with Garlic

Serves 6

15 minutes


¼ cup olive oil

4 garlic cloves, thinly sliced

2 lbs. swiss chard, cut into 1-inch think ribbons


Heat oil in large pot over medium-high heat. Add garlic; stir 30 seconds. Add chard, toss to wilt. Season with salt and pepper.

Recipe by Bon Appetit


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s