Jul 14 2026
Restaurants›5Church Buckhead›Red Wine-braised Short Ribs Recipe

Red Wine-braised Short Ribs Recipe

Inspired by 5Church Buckhead
Time4h
Serves4

parsnip purée, seasonal vegetables, black garlic demi-glace, crispy parsnip chips, micro thyme (MGF)

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Ingredients

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For the Red Wine-Braised Short Ribs

For the Parsnip Purée

For the Seasonal Vegetables

For the Black Garlic Demi-Glace

For the Crispy Parsnip Chips

For Garnish

Method

Prepare the Red Wine-Braised Short Ribs

  1. 1

    Season the Ribs

    Generously season the beef short ribs with salt and black pepper on all sides.

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs in batches until browned on all sides. Remove and set aside.

  3. 3

    Sauté the Vegetables

    In the same Dutch oven, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add minced garlic and sauté for another minute.

  4. 4

    Deglaze the Pan

    Pour in the red wine and scrape up any brown bits from the bottom of the pot. Let it simmer for about 5 minutes.

  5. 5

    Add Stock and Herbs

    Return the short ribs to the pot and add the beef stock, thyme, and bay leaves. Bring to a simmer.

  6. 6

    Braise the Ribs

    Cover the pot and place it in a preheated oven at 325°F (165°C). Braise for 2.5 to 3 hours until the meat is tender.

Prepare the Parsnip Purée

  1. 7

    Cook the Parsnips

    In a saucepan, add the chopped parsnips and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 8

    Blend the Purée

    Drain the parsnips and return them to the saucepan. Add butter, heavy cream, salt, and black pepper. Blend with an immersion blender until smooth.

Prepare the Seasonal Vegetables

  1. 9

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add zucchini, bell pepper, and asparagus. Season with salt and black pepper, and sauté for about 5-7 minutes until tender-crisp.

Prepare the Black Garlic Demi-Glace

  1. 10

    Combine Ingredients

    In a saucepan, combine chopped black garlic, beef stock, and red wine. Bring to a simmer.

  2. 11

    Reduce the Sauce

    Let the mixture reduce by half over medium heat. Stir in butter, salt, and black pepper until smooth.

Prepare the Crispy Parsnip Chips

  1. 12

    Slice and Season

    Preheat oven to 400°F (200°C). Toss thinly sliced parsnips with olive oil, salt, and black pepper.

  2. 13

    Bake Chips

    Spread the parsnip slices on a baking sheet in a single layer and bake for 15-20 minutes until golden and crispy.

Plate the Dish

  1. 14

    Serve

    On each plate, create a base of parsnip purée. Top with braised short ribs and arrange seasonal vegetables around. Drizzle with black garlic demi-glace and garnish with crispy parsnip chips and micro thyme.

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