Braised Short Ribs

Cooking Instructions

METHOD:

Heat oil in a large skillet over high heat. Add the ribs and sear on all sides until golden and caramelized. Remove from the pan, and add the carrots, onions and celery. Reduce heat to low and sweat until vegetables become slightly golden. Add the wine, garlic and thyme, and reduce until almost dry. Add the ribs and tomato, and cover with cold water. Bring to a boil and reduce heat. Simmer until the ribs are tender and the sauce has reduced slightly. Remove the ribs and strain the sauce. Season the sauce with salt and pepper.

Round Out the Meal:

With Curried Parsnip Puree (see below).

Kid Friendly:

Serve with a root beer float.

Beverage Pairing:

Trappistes Rochefort 8 beer.

Curried Parsnip Puree 2 pounds parsnips, peeled and cut in large cubes 1/4 cup butter 1/4 cup cream 2 Tablespoons grated Parmesan cheese 1 Tablespoon crushed garlic 2 Tablespoons chopped parsley 2 Tablespoons yellow curry powder Salt and pepper Steam the parsnips until tender, them puree in a food processor. Melt the butter in a large skillet. Add the parsnip and the remaining ingredients. Serve with the braised short ribs.