Recipe Courtesy of Wyatt Lash, Executive Chef at Whip Tavern
Served with Puree of Parsnip
Short Ribs
Yields 4 servings
Ingredients:
- 3 pounds boneless Beef short ribs
- 2 cloves garlic
- 1 carrot, peeled, small dice
- 1 rib of celery, small dice
- one half spinach onion, small dice
- Fresh herbs- parsley, thyme, rosemary
- beef stock
- olive oil
Directions
- Preheat oven to 350 degrees F.
- In a Dutch oven, place a small amount of oil.
- Add the 2 garlic cloves, carrot, celery and onion.Cook until lightly browned. Add the ribs and brown on each side. Add beef stock to cover ribs. Bring to a simmer.
- Add the remaining fresh herbs, and about 1 cup broth to the ribs.
- Roast ribs for 1 hour covered and continue to cook uncovered for approximately another hour until ribs are tender.
Parsnip Puree
Yield 4-5 servings
Ingredients:
- 6 medium parsnips (2 pounds) peeled and diced approx. 1/2 inch thick
- 3 tablespoons unsalted butter
- 3 ounces heavy cream
- 3 tablespoons grated horseradish
- 3 tablespoons grated celery root
- Salt and Pepper to taste
Directions:
- In heavy large pot combine parsnips with enough cold water to cover.
- Place over moderately high heat, cover, and bring to a boil.
- Continue boiling until tender, about 30 to 45 minutes.
- Wash and peel celery root and horseradish root and grate on a box grater.
- Drain parsnips when ready.
- Working in 2 batches, pureé hot parsnips, butter, heavy cream, celery root, horseradish root, salt and pepper until smooth.
Black Currant Demi
Ingredients:
- 2 cups red wine
- 2 cups braising liquid, strained
- 1/4 cup black currant puree roux
- Salt and pepper to taste
Directions:
- In a 2 quart saucepot add 2 cups red wine and reduce to approximately 1 cup.
- Add 2 cups braising liquid and reduce by half,
- Add black currant puree and thicken as needed with roux (equal parts flour and butter).
- Check for seasoning.
