Moody Red Wine Short Ribs with Parsnip Purée

".Slow-braised red wine short rib served over a bed of creamy parsnip purée, accompanied by roasted root vegetables and finished with a deep, moody concord grape reduction. The plate is dusted with crushed pink peppercorn for a hint of unexpected bite—just like that final lyric. Served with a side of torn artisan bread and herb-infused butter for soaking up every last drop."

Sean.Mahoney06

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6/11/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Indulge in slow-braised short ribs simmered in rich red wine until tender, served atop velvety parsnip purée. Accompanied by roasted root vegetables and draped in a deeply flavorful Concord grape reduction, this dish balances earthiness with a subtle sweet bite. A dusting of crushed pink peppercorns adds unexpected warmth, perfectly paired with torn artisan bread and herb-infused butter to soak up every luscious drop.

braised red-wine root-vegetables creamy rustic elegant

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Name: Moody Red Wine Short Ribs with Parsnip Purée
Yield: 4
Ingredients: 4 lbs beef short ribs; 2 cups dry red wine (Cabernet or Merlot); 1 cup beef broth; 1 large onion, diced; 3 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped; 2 tbsp tomato paste; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; Salt and freshly ground black pepper; Olive oil, for searing and roasting; 3 lbs parsnips, peeled and chopped; 1/2 cup heavy cream; 4 tbsp unsalted butter; 3 cups assorted root vegetables (e.g., carrots, turnips, parsnips), cut into chunks; 1 cup Concord grape juice; 1 tbsp balsamic vinegar; 1 tsp crushed pink peppercorns; 1 loaf artisan bread, torn; 4 tbsp softened butter; 1 tbsp mixed fresh herbs (parsley, chives, thyme), finely chopped

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