Cabernet-Braised Short Ribs with Rosemary Root Vegetable Mash
These Cabernet-braised short ribs are juicy, tender and delicious. They’re piled high on top of a garlic and rosemary root vegetable mash.
Last weekend I attended the Natural Products Expo West conference – and holy smokes you guys – it’s was beyond anything I could have imagined. It was massive! Now, I’ve attended a lot of conferences in my days…because in my “former life” I headed up marketing for healthcare companies. So I’m used to pretty big conferences. You know, those ones where pharma and medical device booths aren’t much smaller than a football field? But in the back of my mind, I guess I was expecting Expo West to be a little rinky dink small show.
Umm, I was wrong. There were over 3,000 exhibitors and nearly 100,000 attendees! And after two days of walking, chatting and carrying bags of freebies (the best part!), I was beyond pooped.
But here’s the good news – the number of companies emerging in the healthy food space is growing leaps and bounds compared to just a couple of years ago. I’m no financial analyst, but it seems like exponential growth to me. And these companies have products with ingredients that are super clean – as in non-GMO, organic, gluten-free and no fillers, preservatives or nasties. In other words, it’s not just gluten-free packaged food made to look healthy by using fancy marketing and buzz words. It really is healthy stuff I would eat and recommend!
So keep your eyes peeled for awesome product recommendations in the future…as I work through all my delicious samples.
But today….we’ve got this! A wholesome, delicious, braised short rib recipe that’s soaking up Cabernet….just as I was soaking up the “leftover” Cabernet while cooking. I mean, that’s why you always cook with good wine, right?
After reading through your responses to my first reader survey I was happy to see that many of you wanted more wholesome meat recipes. And it just so happened that I had these short ribs in my freezer and was planning to make them this week, so it was perfect timing.
The key with braised short ribs is to brown them on all sides so they’re golden before you simmer. This keeps them juicy and tender on the inside. Also, if you don’t want to do multiple batches because of a too small pot, I highly recommend this All Clad Rondeau. It’s flatter and wider than a dutch oven which means you can sear all your meat in one batch and save yourself time. I’ve got just over 5 pounds of short ribs here, 8 pieces and they all fit beautifully in my rondeau.
I use a combo of avocado oil (a high-heat oil) along with some bacon grease as it imparts an awesome flavor into the ribs. But if you don’t have a bacon grease on hand, feel free to use more avocado oil.
Once the meat is seared, add all your other ingredients, cover the pot and simmer the ribs for 2 to 2.5 hours. When you’re done, you’ll have the most delicious ribs that literally fall off the bone.
I’ve piled the ribs on top of a root vegetable mash (a blend of parsnips and turnips) with garlic and rosemary. You could also make my Mashed Cauliflower with Garlic and Herbs. Either one is less starchy than potatoes and lighter….which is a good thing as I have a feeling you’ll be going back for seconds on the short ribs!
Thanks to All Clad for sponsoring this post and sending me this gorgeous stainless steel rondeau from the new TK collection.
If you make this, I’d love to see! Tag your photo with #downshiftology on Instagram.
- 8 beef short ribs (approx 5 pounds)
- sea salt and pepper, to taste
- 2 tbsp avocado oil
- 2 tbsp bacon grease
- 2 onion, diced
- 1 shallot, diced
- 6 cloves garlic, minced
- 2 cups Cabernet wine
- 4 cups beef broth
- 3 thyme sprigs
- 3 parsley sprigs
- 1 rosemary sprig
- 3 lbs parsnips, peeled and diced
- 3 large turnips, peeled and diced
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 3 tbsp butter or ghee
- 1 tsp fresh rosemary, finely chopped
- salt and pepper, to taste
- parsley, for garnish
- Season the short ribs with salt and pepper.
- Heat the avocado oil and bacon grease in large rondeau pot or dutch oven over medium-high heat. Add the ribs and cook each side for approximately two minutes, until browned all over. Transfer the ribs to a plate and set aside.
- Add the onions, shallot and garlic to the pot and cook for 3-4 minutes or until the onions become translucent. Stir in the wine and cook for 5 minutes, to reduce the wine by approximately half.
- Place the ribs back in the pot and add the beef broth and herbs. Cover, reduce the heat to low and cook for 2 to 2.5 hours, until the meat is very tender.
- Remove the ribs to a plate. Strain the sauce through a fine sieve into a bowl and discard the solids. Place the sauce back in the pot and simmer for 15 minutes, to reduce the sauce further. Add the ribs back to the sauce and cook for 5 minutes, until warmed through.
- While the sauce is simmering, make the root vegetable mash. Bring a large pot of water to a boil and add the diced parsnips and turnips. Cook for 15 minutes, or until fork tender. Strain the root vegetables into a colander.
- Heat the olive oil in the same pot used for the vegetables over medium heat and add the garlic. Cook for 1 minute and add the butter, stirring until melted. Turn off the heat, add the root vegetables back to the pot and use a potato masher to mash the vegetables. Add the rosemary, salt and pepper and stir until well combined.
- Serve a large spoonful of root vegetable mash with 1-2 short ribs. Garnish with parsley.
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