|PREP TIME: 20 minutes|
|TOTAL TIME: 4 hours|
|CALORIES PER SERVING: 427|
|CARBS PER SERVING: 21.6g|
|FAT PER SERVING: 30g|
|PROTEIN PER SERVING: 16g|
FOR THE SHORT RIBS:
- 4 big, meaty short ribs (about 3 lbs total), excess fat trimmed
- kosher salt and pepper
- 1 tablespoon olive oil
- 1 medium carrot, scrubbed (no need to peel), diced
- 1 stalk celery, diced
- 1 very large onion, diced
- 6 cloves garlic, finely chopped
- 1 tablespoon tomato paste
- 2 tablespoons flour (use a gluten free flour or omit for gf/Paleo)
- 1 1/2 cups dry red wine
- 2 cups water
- 2 bay leaves
- 1 large sprig fresh thyme (sub 1/2 teaspoon dried)
FOR THE CELERY ROOT + PARSNIP PUREE:
- 1 1/4 – 1 1/2 lbs parsnips (3 medium), peeled and cubed
- 1 1/4 – 1 1/2 lb celery root, peeled and cubed
- 4 tablespoons butter (use grass fed for Paleo)
- 1/2 – 1 cup whole milk (substitute a non dairy milk for Paleo)
- kosher salt, to taste
- white pepper, to taste
- Take the short ribs out of the refrigerator, season them generously on all sides with salt and pepper, then let them sit at room temperature for at least 30 minutes before cooking.
- Preheat the oven to 325 degrees.* Add olive oil to a large dutch oven over high heat, then carefully lay the short ribs down in the hot oil. Let cook until deeply browned (about 5 minutes), then turn and brown on all remaining sides. Don’t rush this step. Be sure the ribs are very browned on all sides in order to achieve the best flavor. Remove and let rest on a plate to collect all the juices.
- Drain all but one teaspoon of oil, then add the carrots, celery and onion. Lower the heat and let cook, stirring occasionally until softened, about 8 minutes. Add the garlic and continue cooking until the vegetables start to just barely brown, another 8 minutes.
- Add the tomato paste and stir around until it gets caramelized, about 3-4 minutes. Add the flour and cook for 1-2 minutes until it’s totally absorbed.
- Add the red wine and use a wooden spoon to scrape up all the bits stuck to the bottom of the pan. Add the water, bay leaves and thyme, then bring up to a boil.
- Place the short ribs back in the pan along with their juices, then spoon some of the liquid and vegetables over top. Cover and place in the oven for 1 1/2 hours.
- Skim off any fat that accumulates on the top. Flip the short ribs onto the other side and add a bit more water to the pot if it’s getting dry. Cook for an additional 1 1/2 – 2 hours or until the meat is falling off the bone. Remove from the oven, skim off any additional fat, then let rest in the pot while you make the celery root and parsnip puree.
- Add the parsnips and celery root to a medium pot and cover with cold water. Bring up to a boil, then reduce to a simmer and cook until tender, about 15-20 minutes. Drain and let sit in the colander for a few minutes to dry (too much liquid will make your puree watery).
- Add the vegetables back to the pot along with the butter and 1/2 cup milk. Use an immersion blender to puree until very smooth. Alternatively, you can do this in a food processor or blender, but the immersion blender makes it so much easier. I don’t recommend hand mashing because you won’t get as nice of a texture.
- Add more milk a little bit at a time to achieve the right consistency. Season with kosher salt and white pepper to taste. It took a whole tablespoon of salt for mine to taste seasoned, so don’t be shy (the total amount will depend on whether or not you used salted butter and if so which brand).
- To serve, place a big dollop of celery root and parsnip puree on a plate or bowl, top with a short rib and spoon sauce over top.
*You can also make this recipe in a slow cooker. Brown the meat, cook the vegetables, then deglaze the pan with wine and water, then transfer to the slow cooker along with the meat. Cook on low for 5 hours or until the meat easily pulls away from the bones.