tasty tuesday: beer-braised short ribs, parsnip puree, and green beans with lemon and garlic

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I have to start this blog with a confession: I sorta-kinda-but-really-I-did break a cardinal Tasty Tuesday rule…I’ve made one of these recipes before.  The short ribs were my first attempt from the Smitten Kitchen cookbook, and boy, were they delicious.  I’ve been thinking about making them lately, and with spring blossoming, I knew that I had to do it soon or else the rising temperatures outside would spoil all of my braising dreams. (Can you tell that I think about food too much?  Yes, I just admitted to dreaming about braised meat…welcome to my brain.)  My other excuse is that I really wanted to try this parsnip puree as an accompaniment, which I solemnly swear I have never made before.

Phew, I feel better with that admission off my chest.  If you’re like me, you might get nervous about over- or under-cooking meat.  If you fall into this category, then welcome, my friend, to the wonderful world of low-and-slow braising.  This recipe is so easy, and you’ll impress all of your friends when these delicious short ribs tenderly fall off the bone with velvety, dripping gravy and goodness.

There’s a catch with the short ribs: they take a while to create.  They braise for three hours, but the prep work only takes about 30 minutes.  I had a hair appointment today (shorter and blonder, thanks for asking), so I seared the short ribs, prepared the sauce, stuck the pot in the oven, and headed over to Signature Salon for my cut and color.  By the time I got back and worked on the two sides, the full-bodied aroma of onion, tomato, and beef deliciousness was all over our house!

A word on parsnips: if you’ve read other entries, you know that Alex and I are kind of into them.  They’re an underrated root vegetable, for sure.  Don’t let its boring white exterior fool you–they are packed with flavor!  The parsnip puree is a one-off of mashed potatoes, but the subtle twist turned out beautifully.

Once you taste fresh green beans, you’ll get super snobby about canned or frozen green beans.  Seriously.  In this recipe, I used my go-to flavors (garlic, lemon, olive oil, salt, and pepper) with my go-to temperature: roasting.  Enjoy!

Beer-Braised Short Ribs

(adapted from smitten kitchen)

6 beef short ribs, preferably the same size

2 Tbsp. olive oil

1 red onion, halved and sliced

6 cloves garlic, smashed and peeled

1 cup sliced mushrooms (white or baby bella)

2 Tbsp. tomato paste

1/2 cup red wine vinegar

3 Tbsp. Worcestershire sauce

2 bottles of dark beer

salt and pepper

Preheat oven to 325 degrees.  Salt and pepper all six sides of the short ribs.  Heat olive oil in an oven-safe Dutch oven over medium-high heat and, when hot, brown each side of the short ribs (you may want to do this in batches).  Remove the ribs when seared on all sides and set aside.  Add the sliced onions to the olive oil and cook for about 8 minutes.  Next, add the smashed garlic and cook for another 2 minutes.  Then, add the tomato paste and stir until combined.  Lastly, add the vinegar, beer, and Worcestershire.  Turn the heat off, place aluminum foil over the Dutch oven, then place the lid on the pot.  Place in the oven for three hours.

Parsnip Puree

2 lbs. parsnips, cut into two-inch chunks

4 Tbsp. unsalted butter

1/3 cup Greek yogurt (you may also use heavy cream, but Greek yogurt is a great substitute here)

2 Tbsp. horseradish

salt and pepper, to taste

Place parsnips in a pot, fill with enough water to cover the vegetables, and boil for about 20 minutes.  Place boiled parsnips and other ingredients in a food processor until smooth.  That’s it!

Green Beans with Lemon and Garlic

1 lb. fresh green beans, trimmed

1 lemon

3 cloves garlic, minced

2 Tbsp. olive oil

salt and pepper, to taste

Preheat oven to 425 degrees.  In a small bowl, zest the lemon and dd the olive oil, garlic, salt, and pepper.  Lay out green beans on a cookie sheet lined with aluminum foil.  Dress the green beans with the olive oil evenly and roast for about 15 minutes (you’ll hear them pop and sizzle).  Before serving, squeeze the juice of the lemon onto the green beans.

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