Roasted Short Ribs with a Black Currant demi-glace served with Puree of Parsnip


Serves 4

Ingredients for Short Ribs

3 pounds Boneless Beef Short Ribs
2 cloves Garlic
1 Carrot, peeled, small dice
1 Rib of Celery, small dice
One Half Spanish Onion, small dice
Fresh Herbs- Parsley, Thyme, Rosemary
Beef Stock
Olive Oil

Method for Short Ribs

• Preheat oven to 350 degrees F.
• In a Dutch oven, place a small amount of oil. Add the 2 garlic cloves, carrot, celery and onion. Cook until lightly browned.
• Add the ribs and brown on each side. Add beef stock to cover ribs. Bring to a simmer.
• Add the remaining fresh herbs, and about 1 cup broth to the ribs.
• Roast ribs for 1 hour covered and continue to cook uncovered for approximately another hour until ribs are tender.

1383 North Chatham Road, W. Marlborough, PA, 19320