Beef Short Rib Recipe

Preparation and Cooking

1. 1

   Prepare the Turnip Purée

   Add butter and cream to the blender with the turnips and blend until smooth. Season with salt and pepper to taste. Set aside.

2. 2

   Brown the Short Ribs

   Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add diced onion and minced garlic. Sauté until softened, about 3-4 minutes.

4. 4

   Braze the Ribs

   Add the whiskey to deglaze the pot, scraping up any browned bits. Return the short ribs to the pot, add beef broth and fresh thyme. Bring to a simmer.

5. 5

   Slow Cook

   Cover the pot and reduce heat to low. Cook for 2.5 to 3 hours until the ribs are tender and falling off the bone.

6. 6

   Prepare the Fingerling Potatoes

   Boil the fingerling potatoes in salted water until fork-tender, about 10-15 minutes. Drain and set aside.

7. 7

   Serve

   On a plate, spread a generous scoop of turnip purée, place the short rib on top, and arrange fingerling potatoes and arugula around. Drizzle with cooking liquid if desired.