Recipes

Braised Short Ribs with Parsnips and Baby Carrots

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Photo by Andy Hyslop

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yields

Serves 4 generously

    For short ribs
  • 2 celery stalks, chopped
  • 4 large carrots, chopped
  • 4 large onions, chopped
  • 12 short ribs
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 cups red wine
  • 4 quarts chicken stock
  • 4 cups balsamic vinegar
  • 8 sprigs thyme
  • 4 sprigs rosemary
  • 2 bay leaves
  • 6 garlic cloves
  • For the carrots and parsnips
  • 24 baby carrots
  • 1 bunch parsnips, trimmed and sliced into coins
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 tablespoons chopped parsley leaves,
  • Kosher salt and freshly ground black pepper to taste
steps
  1. For the short ribs: Preheat oven to 300 degrees. In a small bowl, mix together celery, carrots, and onions to create a mirepoix. Season short ribs with salt and pepper, and sear in large skillet over high heat. Transfer ribs to roasting pan and add mirepoix. Deglaze hot skillet with red wine, stock, and balsamic, and pour over ribs. Add herbs and garlic to roasting pan. Top with plastic wrap and foil, and place in oven for 4 hours. When done, let rest in pan to cool.
  2. For the carrots and parsnips: Heat oven to 375 degrees. Lightly oil a baking sheet or coat with nonstick spray. Place carrots and parsnips in a single layer on prepared baking sheet. Add olive oil, balsamic vinegar, garlic, thyme, and parsley. Season with salt and pepper to taste. Gently toss to combine. Place into oven and bake for 35 to 40 minutes, or until tender.
  3. To assemble: Once cool enough to handle, divide ribs into 3 ounce portions and serve with carrots and parsnips
  • Recipe By
    Chef Bobby Benjamin of Butchertown Grocery, Louisville
  • Contributing City
    Louisville
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