Charleston Sides Recipe List

Oak Steakhouse

17 Broad Street, Charleston, SC 29401

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

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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