BEEF SHORT RIBS* Recipe

Sear the Beef

In a large Dutch oven, heat olive oil over medium-high heat. Season beef short ribs with salt and black pepper. Sear the ribs until browned on all sides, about 8-10 minutes. Remove and set aside.

Sauté Vegetables

In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.

Braise the Ribs

Return the short ribs to the pot. Add port wine, beef broth, thyme, and bay leaves. Bring to a simmer, cover, and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until tender.

Cook the Vegetables

In a pot, boil carrots and parsnips in salted water until tender, about 20 minutes. Drain.

Mash the Vegetables

Add butter, heavy cream, salt, and pepper to the pot with the drained vegetables. Mash until smooth and creamy.

Prepare the Salad

In a bowl, combine arugula, sliced apple, and chopped walnuts. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently.

Fry the Potatoes

Heat vegetable oil in a large pot to 350°F (175°C). Fry the julienned potatoes in batches until golden and crispy, about 3-5 minutes. Drain on paper towels and season with salt.

Glaze the Carrots

In a pan, melt butter over medium heat. Add baby carrots and honey, stirring to coat. Cook until carrots are tender and glazed, about 10-15 minutes. Season with salt.