The Buttermilk-Braised Short Rib with Root Vegetable Mash and Herb-Infused Gremolata
Imagine a tender, slow-cooked short rib, its meat falling off the bone, bathed in a rich, creamy sauce. Now, picture it nestled atop a bed of velvety root vegetable mash, adorned with a bright, zesty gremolata. This is the Buttermilk-Braised Short Rib, a dish that marries the comfort of classic American cooking with the sophistication of European cuisine.
Ingredients:
Our Best Sweet and Savory Buttermilk Recipes
Image Source: southernliving.com
For the Short Ribs:
2 pounds bone-in beef short ribs
1 cup buttermilk
1/2 cup all-purpose flour
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes
1 cup dry red wine
2 cups beef broth
Salt and pepper to taste
For the Root Vegetable Mash:
1 pound parsnips, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste
For the Herb-Infused Gremolata:
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh lemon zest
2 cloves garlic, minced
1 tablespoon olive oil
Preparation:
Total Time: 3-4 hours
1. Prepare the Short Ribs:
Season the short ribs with salt and pepper. Dredge them in flour, shaking off any excess.
Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides.
Remove the short ribs from the pot and set aside.
2. Sauté the Aromatics:
In the same pot, sauté the onion, carrots, celery, and garlic until softened.
3. Deglaze and Simmer:
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
Add the beef broth, buttermilk, thyme, rosemary, and red pepper flakes.
Return the short ribs to the pot, ensuring they are submerged in the liquid.
Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender.
4. Prepare the Root Vegetable Mash:
Boil the parsnips and sweet potatoes in salted water until tender. Drain well.
Mash the vegetables with the heavy cream and butter until smooth. Season with salt and pepper to taste.
5. Make the Herb-Infused Gremolata:
Combine the parsley, lemon zest, garlic, and olive oil in a small bowl. Mix well.
6. Serve:
To serve, place a generous portion of the root vegetable mash on a plate. Top with a braised short rib. Drizzle with the pan sauce and garnish with the herb-infused gremolata.
A Culinary Journey Through Time and Place
This dish is a testament to the power of culinary fusion. The tender, slow-cooked short rib is a nod to classic American comfort food, while the bright, zesty gremolata brings a touch of Italian flair. The root vegetable mash, a versatile side dish, can be traced back to European peasant cuisine. By combining these elements, we create a dish that is both familiar and exciting, a symphony of flavors that dances on the palate.
