Heirloom short ribs slowly braised for 8 hours in rich Cabernet Sauvignon bone reduction broth, resting on parsnip puree.
Sear: Brown short ribs on high heat inside enamel Dutch Oven. Set aside.
Sauté: Caramelize mirepoix vegetables. Deglaze with red wine, reduce by 50%.
Braise: Nest short ribs back, submerge in roasted bone broth. Cover and bake at 275°F for 4.5 hours.
Reduce: Strain cooking liquor and reduce until slick, spoonable demi-glace. Serve over whipped parsnips.
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