Succulent grassfed beef short ribs fall off the bone into pomegranate molasses reduction.
SHORT RIBS! Succulent, fall-off-the bone short ribs over parsnip purée, with a cream sherry/pomegranate molasses reduction and sweet potato chips! I even ate the fat because it just tasted so good. Read on for the recipe.
A little animal fat now and then is ok. Just keep this recipe in your back pocket for special occasions.
In col winter months, this is the perfect comfort dish. And if you're lucky like me, you might still find some fresh parsley in the garden for a garnish.
This gourmet dish starts with 100% grass-fed beef from Utah Natural Meat and Milk. Check your local beef ranchers for grassfed meat. I bet they're not far.
I generously seasoned the ribs with garlic salt and pepper, then seared on all sides, added cream sherry and pomegranate molasses for a sweet, tangy caramelized meat.
Slow braised in the oven, and turning the ribs a few times, the meat caramelizes and separates from the bone. The braising juices make a delicious reduction.
LFG Braised Short Ribs
4 Grassfed, Bone-in Beef Short Ribs 2 inches thick
Salt and Pepper
2 Garlic Cloves peeled and sliced
2 Cups Cream Sherry
1 Cup Pomegranate Molasses
6 Sprigs Fresh Thyme
1 Fat Sprig Rosemary
1 1/2 Grassfed Beef Bone Broth
2 t Salt
Fresh Parsley Garnish
LFG Parsnip Puree
6 Large Parsnips (sliced)
1 Cup Organic Grassfed Cream
2 T a2 Butter or Grassfed Ghee
1/2 t Salt
1 t Fresh Chives chopped
1 t Fresh Thyme chopped
1 t Fresh Rosemary chopped
2 T Organic Cream Cheese
Step 1: Sear Short Ribs
Preheat oven to 350 degrees. Heat a Dutch oven (I like Le Creuset) on medium-high burner. Generously salt and pepper the fat sides of the short ribs. Place them fat side down in the pan. No need for oil, as the fat will render pretty fast. Sear all sides of the short ribs until they are nicely browned and crispy. This should take about 2 minutes on each side.
Step 2: Add sherry and molasses
Add garlic to hot pan. Pour in the cream sherry and pomegranate molasses and scrape any brown bits from the bottom of the pan that the beef may have left.
Step 3: Add broth
Add the bone broth. Drop in your herb sprigs. You can tie them together to make it easier to remove later. Bring the whole thing to a boil. Taste the broth to make sure it's properly seasoned.
Step 4: Slow roast ribs
Cover and cook in preheated oven for 1 1/2 hours. Ribs should be tender with bone still on. See step 6 to braise ribs. Meantime, make parsnip purée in step 5 while braising.
Step 5: Make parsnip purée
Cut off the top stem of the parsnip. Cut into 1/4 inch slices. In a medium sauce pan with cover, melt the butter on medium heat. Add cream, parsnips and salt. Bring to boil. Reduce heat and simmer, covered, for 20 minutes. When fork tender, turn off heat and uncover. Let cooked rutabagas stand in pot 5 minutes. Pour it all into a medium bowl. Add cream cheese and chopped herbs. . Using a band mixer, purée into a creamy whip. Set aside and cover.
Step 6: Braise short ribs
Uncover and braise the ribs in the oven for another 45 minutes to an hour, turning ribs over a few times, every 9 minutes, so that all sides feel the love from the sauce. We're going for a reduction here as well, so pay attention to the sauce color and viscosity. When it thickens and darkens, you know you're ready for the next step.
Step 7: Broil short ribs
Once you've achieved the sauce reduction, remove the pot from the oven. Turn the oven to broil. Pluck out the herb sprigs. With a long tongs, turn the meat so that wet sides are up. Now place the pot onto middle rack, with the ribs and reduction uncovered under the broiler. Turn meat every minute until all sides sizzle with the glistening glaze. Remove from oven.
To plate, spoon some parsnip purée into the center and place the braised short ribs on top. Ladle the reduction all the way around the parsnips, and garnish with sweet potato chips and fresh parsley.
Pairs nicely with a high altitude Argentinian Malbec.