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Charleston Beef Recipe List

Oak Steakhouse

17 Broad Street, Charleston, SC 29401
843-722-4220

Braised Short Ribs with Roasted Root Vegetable Mash Recipe

Braised Short Ribs with Roasted Root Vegetable Mash Recipe

Serves 4

Ingredients for Root Vegetable Puree

3 Parsnips, peeled & chopped
3 Carrots, peeled & chopped
12 Garlic Cloves, peeled whole cloves
1 large Rutabaga, peeled & chopped

Ingredients for Mash

4 Yukon Gold Potatoes
½ cup Cream
8 tbsp Butter
Salt

Ingredients for Braised Beef Short Ribs

4 boneless Beef Short Ribs
5 ribs of Celery
2 Onions
3 Carrots
4 Garlic Cloves
½ bunch of Thyme
2 Tomatoes
1 cup Red Wine
2 cups Beef Broth or Veal Stock
2 cups Chicken Stock
Salt & Pepper, to taste

Method for Root Vegetable Puree

• Place parsnips, carrots, garlic cloves and rutabaga in a roasting pan, season with salt and pepper.
• Roast at 350°, covered with foil for about one hour until fork tender.
• Then chop by hand or put through a rice mill. This will be folded into mashed potatoes.

Method for Mash

• Boil potatoes until cooked through, drain and add cream, butter and salt to taste.

Method for Braised Beef Short Ribs

• Chop celery, onions and carrots into large dice, and sauté over medium-high heat until they start to take on golden brown color.
• Season shortribs with salt and pepper and sear in a sauté pan over medium-high heat.
• Remove and deglaze with red wine.
• Reduce by half and add beef broth or veal stock and chicken stock.

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