Apple Cider-Braised Beef Short Ribs with Parsnip Purée and Crispy Shallots
Glossy, fork-tender meat falling from the bone meets a velvety parsnip purée and bright, crunchy shallots for contrast. The braising liquid—apple cider, beef stock, a splash of balsamic and warm spices—reduces to a glossy glaze that coats each rib with sweet-tart depth and savory richness.
Swap herbs and aromatics to suit your pantry: rosemary or bay leaves work instead of thyme; pear nectar can replace part of the apple cider for a subtler sweetness. For a lighter finish, skim fat after chilling and refrigerating the braising liquid, or thicken with a beurre manié instead of reducing vigorously. Tip: brown short ribs well in batches to build the deepest flavor—don’t overcrowd the pan.
Serve this dish at a relaxed November dinner or as an intimate holiday main; the make-ahead braise improves after a day in the fridge and reheats beautifully. Pair with roasted root vegetables, creamy mashed potatoes, or whole-grain mustard spaetzle, and a robust red wine or cider for a seasonal meal that’s both polished and cozy.
How to Make It
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1
Preheat the oven to 160°C (325°F). Pat the short ribs dry and season evenly with salt and black pepper. Lightly dredge each rib in the 2 tbsp flour, shaking off excess.
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2
Heat a large Dutch oven or ovenproof heavy pot over medium-high heat and add the vegetable oil. Brown the short ribs in batches, 3–4 minutes per side, until deeply caramelized; transfer browned ribs to a plate.
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3
Reduce heat to medium and add the chopped onion, carrot, and celery. Sauté until softened and starting to color, about 6–8 minutes. Stir in the garlic and cook 1 minute.
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4
Return the short ribs to the pot. Pour in the apple cider and beef stock, scraping up browned bits from the bottom. Add balsamic vinegar, brown sugar, thyme sprigs, and bay leaf. Bring the liquid to a gentle simmer.
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5
Cover the pot and transfer to the oven. Braise until the short ribs are tender and nearly falling from the bone, about 2 to 2 1/2 hours. Check once halfway and spoon pan juices over the ribs.
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6
While ribs braise, make the parsnip purée: peel and chop parsnips into even pieces. Place in a saucepan with enough salted water to cover and bring to a boil. Simmer until tender, about 15–18 minutes.
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7
Drain parsnips and return to the saucepan. Add 2 tbsp butter, heavy cream, nutmeg and an additional pinch of salt and pepper. Purée with an immersion blender or in a food processor until silky; adjust seasoning. Keep warm.
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8
Prepare the crispy shallots near the end of braising: thinly slice shallots and toss lightly in 0.25 cup flour and a pinch of salt. Heat neutral oil in a small skillet or saucepan to 175°C (350°F) or until shimmering. Fry shallot slices in batches until golden and crisp, 45–90 seconds. Drain on paper towels.
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9
When short ribs are done, transfer ribs to a platter and skim fat from the braising liquid if desired. Place the pot over medium heat and simmer the braising liquid until it reduces to a glossy sauce, about 8–12 minutes; taste and adjust salt.
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10
Stir the remaining 1 tbsp butter into the reduced sauce to finish it. Spoon a little purée onto each plate, place 2 ribs over the purée, and spoon warm reduced sauce over the meat. Sprinkle with crispy shallots and chopped parsley before serving.