Oven Braised Beef Short Ribs with Root Vegetable Puree

Serves: 6

Short Ribs

• 4 lbs bone-in beef short ribs
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tbsp minced garlic
• 2 tbsp tomato paste
• 2 cups beef stock
• 1 cup dry red wine
• 1 tsp dried thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and pepper, to taste

Root Vegetable Puree

• 2 large carrots, peeled and sliced
• 1 medium sweet potato, peeled and diced
• 2 tbsp butter
• ¼ cup heavy cream (more if needed)
• 1 tbsp maple syrup

Directions

1. Preheat the oven to 325ºF.
2. Season ribs generously with salt and pepper.
3. Heat olive oil in a large Dutch oven and sear ribs on all sides until deep brown. Remove and set aside.
4. In the same pot, add onion, carrot, and celery. Sauté until lightly caramelized.
5. Stir in garlic and tomato paste; cook for 2 minutes.
6. Deglaze with red wine, scraping the fond from the bottom. Reduce by half.
7. Add beef stock, herbs, and bay leaves. Return ribs to the pot, submerging halfway.
8. Cover tightly and braise in the oven for 2½–3 hours, until fork tender.
9. Remove ribs and strain the braising liquid through a fine-mesh strainer into a saucepan. Bring to a gentle boil, then reduce to a simmer, stirring occasionally until it thickens enough to coat the back of a spoon, about 10–20 minutes depending on volume.
10. Spoon or brush glaze over ribs just before serving.

To Make the Puree

1. Simmer carrots and sweet potato in salted water until very tender.
2. Drain and puree in a blender with butter, syrup, and cream until silky smooth.
3. Add salt to taste.