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04 Mar 2016 3.5 hours 4
4 Beef short ribs, about 2kg (cut into individual ribs)
salt n pepper
3 -4 large parsnips (700-800g) peeled and chopped into even pieces
4 sprigs of thyme
2 cups milk
1 cup of cream
3 gloves of garlic (peeled)
¼ cup grated Parmesan cheese
1 knob of butter
salt n pepper
¼ cup fresh coarse bread crumbs (I used sourdough)
2 garlic cloves (finely grated)
¼ cup finely grated fresh horseradish (or 2 tbsp jarred horseradish)
1 cup finely chopped Italian flat leaf parsley
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt n pepper
To make the short ribs
Place the ribs in roasting pan and season all over. Add 1 cup water to the roasting pan. Cover with foil and cook in an oven preheated to 160°C until meat is tender, 2.5–3 hours. Uncover pan and increase oven temperature to 200°C. Roast until ribs are browned on top, 25–30 minutes. Remove and allow them to rest for 15 mins covered.
To make the puree
Place the chopped parsnip, thyme and garlic in a pot, cover with the milk & cream and place pot on a medium heat and bring to a simmer. Simmer for 12—15 mins until tender (the tip of a knife should go through the parsnip pieces without any resistance).
When cooked, remove the thyme stalks and reserve 1 cup of the cooking liquid from the pot, leaving the rest in the pot with the cooked parsnip and garlic.
Puree the parsnip using a stick blender until smooth. If desired add back some of the reserved cooking liquid to get the desired consistency you want, adding a little at a time. You want to try and achieve the consistency of whipped cream. Add in the Parmesan cheese, knob of butter, mix well and season to taste.
To make the Gremolata
Toast the breadcrumbs in a dry pan until golden and crispy. Cool.
To the cooled breadcrumbs mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and two tablespoons olive oil in a small bowl; season gremolata with salt and pepper.
Place a dollop of the puree in the centre of each plate, place a short rib alongside and spoon gremolata over the top of the ribs to finish.