Braised Beef Short Rib, Yukon Gold Potato Purée, Carrot Purée, Roasted Cippolini Onions Recipe

Prepare the Ribs

Preheat your oven to 300°F (150°C). Season the beef short ribs generously with salt and black pepper.

Sear the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Sauté Vegetables

In the same Dutch oven, add chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Deglaze the Pan

Pour in the red wine and scrape the bottom of the pan to deglaze. Allow it to simmer and reduce for about 5 minutes.

Braise the Ribs

Return the short ribs to the pot, add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Cook for 3 hours or until the meat is tender and falling off the bone.

Cook the Potatoes

While the ribs are braising, bring a large pot of salted water to a boil. Add chopped Yukon Gold potatoes and cook until fork-tender, about 15-20 minutes.

Purée the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Cook the Carrots

In a small pot, combine chopped carrots and vegetable broth. Bring to a boil and simmer until the carrots are tender, about 15-20 minutes.

Purée the Carrots

Drain the carrots and blend them with butter, salt, and black pepper until smooth.

Prepare the Onions

Preheat the oven to 400°F (200°C). Toss the peeled cippolini onions with olive oil, salt, and black pepper.

Roast the Onions

Spread the onions on a baking sheet and roast in the oven for 20-25 minutes until golden and tender. Drizzle with balsamic vinegar before serving.