Thank You Conscious Wine for this Heavenly Syrah-Braised Short Rib Dish with Rosemary Yellow Beet Mashed Potatoes

February 13th, 2012


This recipe appeared in the Conscious Wine Newsletter on February 13, 2014. I couldn’t wait to share it with you. Get their newsletter and you will be entered to win a trip to the Willamette Valley in Oregon.
Serve this dish with 2008 Cowhorn Syrah which can be purchased at www.consciouswine.com.

Ingredients:


Ribs
• 1 tablespoon New Mexican red chili, ground
• 2 teaspoons cumin seed, ground
• 2 teaspoons fennel seed, ground
• 2 teaspoons black peppercorns, ground
• 1 ½ teaspoons kosher salt
• 3 tablespoons room-temperature butter, divided
• 8 3-to 4-inch-long meaty beef short ribs (about 4 pounds)
• Coarse kosher salt
• 2 1/2 cups chopped red onions
• 2 cups 1/2-inch cubes peeled parsnips
• 6 garlic cloves, chopped
• 2 tablespoons chopped fresh rosemary
• 1 750-ml bottle Syrah
• 2 cups low-salt beef broth
• 1 tablespoon all purpose flour

Potatoes
• 3 tablespoons room-temperature butter, divided
• 3 pounds Yukon gold potatoes, peeled, cut into 1-inch cubes
• 1 pound yellow beets, peeled, cut into 3/4-inch cubes
• 1 cup whole milk
• 6 tablespoons (3/4 stick) butter
• 1 large rosemary sprig

For Ribs:

• Mix New Mexican red chili, cumin, fennel, black pepper and salt together in a small bowl.  Rub spice mix over short rib racks and chill for 2-24 hours.
• Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large oven-proof pot over medium-high heat. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 tablespoon butter to pot. Add onions; sauté until brown, about 6 minutes. Add parsnips; sauté until beginning to color, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.
• Return ribs and any accumulated juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, at least 3 to 4 hours.
• Using tongs, transfer ribs to clean bowl. Skim fat from braising liquid; boil until it just begins to thicken, about 10 minutes. Remove from heat and puree braised vegetables with an immersion blender (or, using slotted spoon, remove braised vegetables from liquid and puree in food processor; return puree to roasting pot).  Mix 1 tablespoon butter and flour in small bowl to smooth paste. Return pot to medium-low heat.  Whisk flour paste into braising liquid; simmer until thickened enough to coat spoon, about 5-10 minutes longer. Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.

For Potatoes:
• Cook potatoes and beets in large pot of boiling salted water until tender, about 15 minutes.
• Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.
• Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Remove rosemary sprig from milk mixture and discard. Add milk mixture to potato/beet mixture and mash well. Season to taste with salt and pepper.
• Transfer short ribs and gravy to large shallow serving bowl.

Serve short ribs with mashed potatoes.

One Response to “Thank You Conscious Wine for this Heavenly Syrah-Braised Short Rib Dish with Rosemary Yellow Beet Mashed Potatoes”

  1. We are going to try this recipe it sure looks yummy. Since we already have a case of Tempranillo brewed in Iowa at the Amana Colonies we will try this first. Although we will be ordering a case of the Cowhorn White and Red Collection to try the next time we make this recipe. Thanks for the suggestion.

Leave a Reply

*