Borolo Braised Short Ribs w/Mashed Rutabaga & Turnips

I grew up in New York City to Russian immigrants, but my comfort foods don’t have their base in Eastern European cuisine.  Maybe one day I’ll explore this on a deeper level, but not today.  Today I’m celebrating short ribs. Meat seared and stewed in wine is my idea of comfort.


A few weeks ago I had some “extra” time on my hands.  In my world, this is code word for having more than 20 minutes to get food onto the table. But I still couldn’t afford a lot of hands-on time. The only real actively hands-on time with this recipe is the searing of the short ribs.  Then there’s some simmering, some immersion blendering and some oven time.  Things that take your time and effort, but you can multitask, juggle and balance a ball on your nose during those steps. Basically, you can go back to mom duties.

Seared short ribs (pre-braise)
Borolo Braised Short Ribs with Rutabaga and Parsnip Puree w/Haricot Vert


Borolo Braised Short Ribs

Makes 6-8 servings

Adapted from Anne Burrell’s Braised Short Ribs

Ingredients

2 tablespoons canola oil
6 short ribs with bones, cut 2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper 

Unbleached all purpose flour (or GF AP flour) for dusting
1 large onion, finely chopped
2 carrots, sliced
3 celery stalks, sliced
3 garlic cloves

1 28oz can crushed or diced tomatoes (Tuttaroso or similar)
One 750-milliliter bottle Borolo
Leaves from 4 thyme sprigs
3 cups chicken stock

Directions

Preheat oven to 325 degrees.

 

1. Bring the meat home and let it lay on the counter. Bring it to room temperature. 
2. Season with salt and pepper and dust with flour.
3. In a large pot with a heavy bottom (I use a cast iron pot), heat a thin layer of oil on HIGH.
4. Sear each of the short rib pieces on all sides for about 2-3 minutes. If you’re making more than 6 pieces, you’ll have to work in batches.
5. Set seared pieces aside on a plate. Continue until all meat is seared. 
6. In the same searing vessel add cut carrots, celery, thyme leaves and onions saute until onions soften, 5-7 minutes. 
7. Add 1 cup of chicken stock and deglaze the bottom of the pot.
8. Add remaining chicken stock, crushed tomatoes and bottle of wine.
9. Add a sprinkle of salt and a few turns of the pepper grinder.
10. Let simmer on LOW for about an hour, until the mixture has reduced by half.
11. Puree with an immersion blender until a smooth sauce forms.
12. Add the short ribs back into the pot. The liquid should mostly cover the meat. If it doesn’t, add some chicken stock.
13. Cover with heavy lid and put in the oven for 3 hours at 325 degrees.
14. Let pot stand at room temperature for at least 20 minutes before serving.  Serve short ribs with braising liquid.

Parsnip & Rutabaga Puree

Boil peeled parsnips and/or rutabaga until fork tender. Drain. For every pound of parsnips and/or rutabaga that you cooked, add 1 TBSP of butter. Mash (or use an immersion blender). Add kosher salt and white pepper to taste.
 
Eat, Drink & Be Yummy!

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