1container / 17.6oz Kettle & Fire Beef Bone Brothor other high-quality beef bone broth
1lbabout 3 medium parsnips, peeled and cut into 1" pieces
1lb1 large russet potatoes, peeled and cut into 1" pieces.
kosher salt & white pepper
½cupcream or milk
Braised Short Ribs
Pre-heat your oven to 325 degrees. Pat dry and heavily season the short ribs well with salt and pepper, then dust each side with flour. Heat a large dutch oven or heavy pot over medium-high heat with canola oil to coat the bottom. When the oil begins to smoke, sear the short ribs on all sides until well browned. Remove from the pan and set aside to drain.
Drain off all but 1 tablespoon of the fat from the pot and place back on medium heat. Add the onion and sweat until it is translucent but not browned, stirring frequently. Carefully pour in the wine to deglaze the pot, scraping off any brown bits from the bottom. Add the carrots, garlic, thyme, bay leaves and parsley. Increase the heat and reduce the wine down by about ¾ and it starts to get syrupy.
Add the beef bone broth and bring to a simmer. Add the short ribs back to the pot, cover and place in the oven for 2 to 2 ½ hours, until the meat is extremely tender, turning the short ribs over half-way through.
Remove the short ribs from the pot and set aside. Strain the sauce through a fine mesh strainer and discard the solids. Pour the sauce through a fat separator or refrigerate and the fat will rise to the top where it can be scraped off and discarded.
Reduce the sauce in a smaller pan to your desired consistency and slowly re-warm the cooked short ribs in the sauce.
Steam or boil the parsnips, potatoes and garlic until tender, about 20 minutes (I prefer steaming because it is faster than boiling and reduces water absorbed).
Warm the cream or milk.
Pass the parsnips, potatoes and garlic through a potato ricer or food mill to purée.
Slowly mix in the cream, butter and season with salt and white pepper until smooth. Adjust the amount of cream and seasoning as needed.