Ingredients:
2 tbsp ghee
8-10 bone-in beef short ribs about 3 lb.
2 tsp Kosher salt plus more to taste
½ tsp freshly ground black pepper plus more to taste
2 tbsp tapioca flour sub arrowroot or regular flour
2 oz diced pancetta
1 cup diced yellow onion about ½ of an onion
¾ cup diced carrot about 1 carrot
½ cup diced celery about 1 celery stalk
4 cloves garlic minced
½ tsp smoked paprika
¼ tsp cayenne pepper
2 tsp dijon mustard
2 tbsp tomato paste
2 cups Organic Cabernet Sauvignon
2 cup beef broth
1 sprig rosemary
5 sprigs thyme
1 bay leaf
Kitchen twine
Root Veggie Mash:
2 cups beef bone broth
.5 parsnips + .5 lbs carrots peeled and cut into 2-inch cubes
1 large russet potato, peeled and cut into 2-inch cubes (should be around 12 oz.)
3 cloves garlic, peeled (optional)
1 tsp salt, more to taste
1/2 cup organic milk
1/2 tsp freshly cracked black pepper
Short Rib Instructions:
In a dutch oven, heat your ghee over medium-high heat.
While the oil is heating, season all sides of your short ribs with the pepper and 1 tsp of the salt salt. Next, add your flour to a shallow bowl or large plate then coat each short rib in the flour, shaking off any excess.
In batches, brown the short ribs on all sides until golden brown, about 2 min per side. Transfer browned short ribs to plate and continue until all are browned. Set aside.
In the same pot, add the diced pancetta and cook, tossing occasionally, until it begins to crisp. About 2 minutes.
Next, add the onion, carrot, celery, garlic and 1 tsp of salt and a pinch of pepper. Saute until tender, about 3 minutes.
Add the cayenne, smoked paprika, dijon and tomato paste to the veggie mixture, stir to combine.
Next, add the red wine and beef broth and stir to combine. Nestle your short ribs back into the sauce and bring it to a simmer.
Bundle your rosemary and thyme with the kitchen twine then and add that and the bay leaf into the pot.
Place the top on your dutch oven then into your preheated oven until the short ribs are fall-apart tender.
Root puree mash instructions:
When there is about 25 minutes left on the short rib, start the parsnip/carrot/potato puree.
In a large pot or dutch oven, add the vegetable broth and bring to a boil. Once boiling, add the parsnips, potato, garlic and salt and reduce to a simmer.
Cover and cook until the parsnips are fork-tender, about 15-20 minutes.
Once tender, add the milk, pepper and any additional salt to taste, then mash.
Serve the short rib over the mash and enjoy!
