Red Wine Braised Short Ribs With Parsnip Celery Root Puree

Red Wine Braised Short Ribs With Parsnip Celery Root Puree


Ingredients:
FOR THE SHORT RIBS :
1 tablespoon olive oil
4 big, meaty short ribs (about 3 lbs total), excess fat trimmed
1 medium carrot, scrubbed (no need to peel), diced
kosher salt and pepper
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Instructions:
  • First step is 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.
  • And then, 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.
  • And then, visit for full instruction : https://coleycooks.com/red-wine-braised-short-ribs/



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