Pomegranate Braised Short Ribs on a Parsnip Puree
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// For a more intimate holiday meal, try this recipe. A deep richness from short ribs, a sweetness from the puree, and a zing from the pomegranate seeds. This dish will leave you comforted and wrapped in a blanket of love. Happy Holidays!
Pomegranate - Braised Short Ribs on a Parsnip Puree
Serves 6-8
//Short Ribs
Vegetable oil
Olive oil
4 pounds bone-in short ribs, cut into 3-inch pieces (8-12)
Salt and pepper
1 medium onion, cut into wedges
3 cloves of garlic, smashed and peeled
10 sprigs of thyme
1 bay leaf
¼ cup of flour
1 cup of dry red wine
1 cup of pomegranate juice
2 cups of beef broth
½ cup of pomegranate seeds for serving
//Parsnip Puree
1 pound of parsnips, peeled and thinly sliced
4 cloves of garlic, smashed and peeled
½ cup of heavy cream
½ cup of whole milk
Salt and pepper
2 tablespoons of butter (optional)
//Short Ribs
Preheat oven to 300 degrees Fahrenheit.
In a large pot with a tight lid, heat a few glugs of vegetable oil over high. Season short ribs with salt and pepper. In batches, brown short ribs on all sides. Transfer to a plate and pour out any leftover oil.
Reduce heat to medium, and add in a few glugs of olive oil. Add in onion, garlic, thyme, and bay leaf. Cook until onions are softened, about 5 minutes. Add flour and stir to coat. Deglaze pan with wine, whisk in pomegranate juice and beef broth. Bring to a boil, be sure to stir. Return ribs to pot, cover, and pop into the oven.
Bake until ribs can easily be pierced with the tip of a knife, around 3 hours, turning ribs every 30-40 minutes. Remove ribs from pot and place on a large platter. Let remaining liquid sit for a moment and then scrape off the fat floating on the top and discard. Strain liquid through a mesh sieve into a small pot. Heat gravy to thicken slightly.
//Parsnip Puree
In a medium saucepan, combine parsnips, garlic, heavy cream, and milk. Liquid should cover most of parsnips, if this is not the case, just add more whole milk until it does. Bring to a boil. Reduce heat and cover. Simmer for 10-15 minutes. Remove cover, and let simmer to reduce the liquid, 5 minutes.
Remove from heat and with an immersion blender or a food processor, whip parsnips until smooth and creamy. If you would like a richer flavor, add butter. If you find that you need more liquid to make it smooth, just add a tad more milk.
//To Plate
Drop a bit of the parsnip puree in the center of the plate. Using the back of a large spoon, spread the puree out to make a large circle on the plate. Take 1-2 short ribs and place on the puree. Drizzle pomegranate gravy over the top and sprinkle with pomegranate seeds. Voila!
