| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 40 min |
| Cook: | 1 hr 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 pound bacon, diced
- 4 pounds short rib
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 1 cup red bell pepper, 1-inch dice
- 2 cups carrots, 1-inch dice
- 2 cups celery, 1-inch dice
- 12 cipollini onions, peeled, whole
- 2 tablespoons all-purpose flour
- 2 teaspoons dried rosemary
- 1 teaspoon red chili flakes
- 1 tablespoon pickling spice
- 2 tablespoons salt
- 1 tablespoon freshly cracked black pepper
- 1 cup red wine
- 3 cups beef stock
- Balsamic Glaze, recipe follows
- Parsnip Puree, recipe follows
- 1 1/2 cups balsamic vinegar
- 3/4 cup pomegranate juice
- 5 tablespoons honey
- 1 cup celery root, peeled and 1/2- inch dice
- 4 cups parsnip root, peeled and 1/2- inch dice
- 6 cups whole milk
- 6 cloves garlic, peeled and smashed
- 6 thyme sprigs, whole, tied together with kitchen string
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- Bacon reserved from short ribs
- 1/4 cup crisp fried onions, for garnish
Instructions
- Preheat oven to 350 degrees F.
- In a large Dutch oven, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Broth to be served with Parsnip Puree.)
- In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.;
- In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency. Add butter and salt and pepper, to taste, and pulse. Garnish with bacon and fried onions. Serve with reduced broth from short ribs.
Reviews
I too am surprised at so little reviews. I saw this on a show years ago and was like I have to make this! I printed it out and made it to a very happy family! I ended up making it a couple times that winter on request from everyone that was around whenever I made it. I do have to say that I only made the ribs. I am so glad to have found the recipe again as I have misplaced my print out. This is definitely a must try! My only issue is I need a bigger Dutch oven so I can double the recipe as my family fights for the ribs and we never have any leftovers.
I’m not sure why this recipe3 only has one other review either. I make this for Christmas Eve and it’s a definite family favorite. I’ve also done it for a dinner party with friends and they still comment and ask when I’m doing this again. It is not difficult but tastes like your a gourmet chef. Thank you so much for sharing Guy!
I’m not sure why no one has rated this recipe yet. But I can say I’ve been neglectful over the years so decided I’d get the review done today. I have made this dish many times and for anyone looking for a unique and absolutely delicious meal to serve this is it. I get rave reviews every time I make it and it’s a very classy way to serve short ribs. My husband does most of the cooking but when it comes to Guy’s short ribs, I step in and am happy to say our guests always go crazy over this recipe. It’s a lot of work but well worth the taste and loads of compliments. We have a dinner party for 8 tomorrow night so they will get to experience this yummy dish of short ribs. Take the time to prepare it and ENJOY everything that happens afterwards when you serve it. Very unique and classy. Have fun and thanks Guy!!!