📝 About This Recipe
This modern interpretation of the French classic elevates the rustic stew into a masterpiece of contemporary American fine dining. By utilizing a low-and-slow braising technique and clarifying the sauce into a deep, mirror-like glace, we achieve a texture that is both succulent and refined. Balanced with the sweetness of parsnip puree and the brightness of herb-infused oils, this dish is a celebration of deep umami and sophisticated technique.
🥗 Ingredients
The Protein
- 4 pieces English-cut Beef Short Ribs (approx. 10-12 oz each, bone-in for maximum flavor)
- 2 tablespoons Kosher Salt (for dry brining)
- 3 tablespoons Grapeseed Oil (high smoke point for searing)
The Braising Aromatics
- 750 ml Dry Red Wine (Pinot Noir or Burgundy preferred)
- 1 quart Veal Stock (high-quality, gelatin-rich stock is essential)
- 2 cups Mirepoix (equal parts onion, carrot, and celery, medium dice)
- 1 Garlic Head (halved crosswise)
- 1 bundle Thyme and Rosemary (tied with kitchen twine)
- 2 tablespoons Tomato Paste (double concentrated)
Modern Garnishes
- 1 lb Parsnips (peeled and chopped for puree)
- 1/2 cup Heavy Cream (steamed)
- 4 oz Pancetta (thick-cut into lardons)
- 12 pieces Pearl Onions (blanched and peeled)
- 2 large King Trumpet Mushrooms (sliced into thick rounds and scored)
👨🍳 Instructions
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1
Season the short ribs generously with kosher salt on all sides. For best results, let them sit uncovered in the refrigerator for at least 4 hours or overnight to dry-brine.
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2
Preheat your oven to 300°F (150°C). In a large Dutch oven, heat grapeseed oil over medium-high heat until shimmering. Sear short ribs on all sides until a deep, dark mahogany crust forms (about 3 minutes per side).
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3
Remove ribs and set aside. Reduce heat to medium and add the mirepoix. Sauté until caramelized and soft, about 8-10 minutes. Stir in tomato paste and cook for 2 minutes until it turns a rusty color.
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4
Deglaze the pot with the entire bottle of red wine, scraping the bottom to release the fond. Bring to a boil and reduce the liquid by half.
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5
Return the ribs to the pot. Add veal stock, garlic, and herb bundle. The liquid should almost cover the ribs. Cover with a parchment paper cartouche and a tight lid.
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6
Braise in the oven for 3.5 to 4 hours, or until the meat is tender enough to be pierced with a cake tester with zero resistance, but not falling apart.
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7
While the beef braises, boil parsnips in salted water until very soft. Drain and blend with hot heavy cream and a knob of butter until completely smooth. Pass through a fine-mesh chinois for a 'velvet' texture.
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8
In a small skillet, render the pancetta lardons until crispy. Remove lardons and use the fat to sear the scored trumpet mushrooms and pearl onions until golden brown.
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9
Once the beef is done, carefully remove the ribs from the liquid. Strain the braising liquid through a fine sieve into a clean saucepan, discarding the solids.
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10
Simmer the strained liquid over medium heat, skimming any fat from the surface, until it reduces to a thick, glossy syrup that coats the back of a spoon.
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11
To serve, place a generous sweep of parsnip velvet on a warm plate. Position one short rib in the center. Nap the meat generously with the wine reduction.
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12
Artfully arrange the pancetta, mushrooms, and pearl onions around the beef. Garnish with fresh micro-greens or chervil and serve immediately.
💡 Chef's Tips
Use a high-quality veal stock; the natural gelatin is what gives the sauce its professional 'mirror' finish without needing flour. Always use a wine you would actually drink; the flavors concentrate significantly during the reduction process. If the meat feels tough, it simply hasn't been in long enough—collagen breakdown takes time, so be patient. Passing the puree through a fine-mesh sieve (chinois) is the secret difference between 'mashed vegetables' and 'fine dining velvet'. Rest the meat in a bit of the warm braising liquid before the final plating to ensure it stays succulent.
🍽️ Serving Suggestions
Pair with a full-bodied Burgundy or an earthy Willamette Valley Pinot Noir. Serve alongside honey-glazed heirloom carrots for added color and sweetness. A side of crusty sourdough baguette is essential for catching any leftover glossy sauce. For a final touch of luxury, shave fresh black winter truffles over the dish at the table. Finish the meal with a crisp, acidic green salad to cleanse the palate after the rich beef.