Braised Short Ribs with Parsnip Puree paired with Chambourcin

1 ½ tbsp olive oil

½ yellow onion, diced

2 carrots, chopped

4 beef short ribs

Salt & pepper to taste

1 ½ Tbsp flour

½ cup dry red wine

1 ¼ cup beef broth

1 Tbsp tomato paste

1 sprig fresh thyme

1 sprig fresh rosemary

Parsnip Puree:

1 ½ lbs parsnips peeled and cut into 1” chunks

2 cloves garlic smashed and peeled

¼ cup half & half room temperature

2 tbsp unsalted butter softened

½ tbsp chopped thyme or favorite herbs

½ tsp kosher salt

1/8 tsp pepper

Place the parsnip and garlic in water and boil over med high heat. Remove the lid and simmer

10- 15 min or until they are fork tender. Drain, then add softened butter and half & half. Puree the

mixture until smooth. Add salt pepper, fresh thyme, and stir well to combine.

Preheat oven 350 degrees. In a oven safe pot with lid, heat 1/2 tbsp of oil over med high heat.

Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a

plate.

Season the ribs with salt and pepper and coat on all sides with flour. Add 1 more tbsp of oil to

pot and turn heat to high. Add ribs and brown on all sides. Remove from plate.

Add the wine to deglaze the pan. Scrape the bottom of the pan. Add beef broth, salt, pepper.

Stir in tomato paste. Add additional seasoning , if needed. Add ribs, veggies, and whole sprigs

of thyme and rosemary to pot.

Cover with lid and place into oven at 350 degrees for 2 hours, then reduce heat to 325 degrees

and cook an additional 30-45 min.

Remove pan from oven, rest for 20 minutes, with the lid on.

Serve ribs over parsnip puree with a spoonful of gravy