Short Ribs and Parsnip Mash

Braised Short Ribs

On first glance, an early March visit to the Saskatoon Farmer’s Market may seem to hold little promise. Fresh vegetables aren’t likely to arrive for some time and the isles are lined with all sorts of handicrafts and jars of things. This fascinating and almost eerie look into a not so distant pioneer past is tempered with colourful arrangements of chutney, Indian spices and smiling contemporary hippy types. My first stop was to the familiar and friendly looking beef vendor who graces the Weczeria ads I’ve seen in local papers. Sold on his reputation and celebrity chef endorsement, I picked up a couple pounds of short ribs. The ensuing lap around the building yielded a couple of rather large and depressing looking rustic looking parsnips and I headed home with ingredients for one last wintery dinner.

4 Beef Short ribs (aprox 2 pounds)
1/2c Flour
2 Tbsp Canola oil
1 Medium Onion
3-4 Carrots
2 Ribs Celery
6 Peeled cloves garlic
Sprig rosemary
A few sprigs thyme (aprox 1 Tbsp dried)
2-3 Bay leaves
2 c Red Wine
4 c Stock (I used veg stock)
2 Large “rustic looking” parsnips
1-2 Red Potatoes
2 Tbsp Butter
Sour Cream
Salt / Pepper

Season the ribs with salt and pepper and dredge in flour. In a steel/ceramic roasting pan on high heat, sear meat on all sides. Remove from pan. I burnt a bit of the flour and was obliged to drain the fat and wipe out the pot. Pour sizzling hot beef fat into an old cottage cheese container. Watch it melt, then scramble to contain the hot fat threatening to spread all over the fucking place.

Chop peeled carrots, onion, and celery and peel 6 cloves of garlic. Cook over medium heat in a bit of olive oil until soft. Add herbs and wine and reduce over high heat by half. Add short ribs and enough stock to mostly cover. Cook covered in a 350 degree oven. After an hour and a half, turn the meat and cook for another hour and a half or until tender.

To prepare the mash, peel and chop parsnips and potatoes. Boil in salted water (I added a couple bay leaves in there as well) and cook until tender. Drain and run the soft vegetables through a potato ricer. Whip in a couple tablespoons of butter and nice blob of sour cream (maybe 2 or 3 tablespoons) and season to taste.

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