Fo-sho short ribs with balsamic glaze

  • Preparation Time40 mins
  • Cooking Time110 mins
  • Serves6
  • DifficultyMedium
110g rasher bacon, diced
1.8Kg short ribs
Salt and freshly ground black pepper
2 tablespoons rapeseed oil
1 large red pepper, 2.5cm dice
300g carrots, 2.5cm dice
200g celery, 2.5cm dice
12 cipollini onions, peeled, whole
2 tbsp plain flour
2 tsp dried rosemary
1 tsp red chilli flakes
1 tbsp pickling spice
2 tbsp salt
1 tsp freshly cracked black pepper
240ml red wine
720ml beef stock

For the balsamic glaze

360ml balsamic vinegar
180ml pomegranate juice
5 tbsp honey

For the parsnip puree

150g celery root, peeled and 1cm dice
600g parsnip root, peeled and 1cm dice
6 cloves garlic, peeled and smashed
1.4L whole milk
6 thyme sprigs, whole, tied together with kitchen string
25g unsalted butter
1 tsp salt
25g crisp fried onions, for garnish
1 tablespoon freshly cracked black pepper
Rasher bacon reserved from short ribs
1)Preheat oven to 350 degrees F.

2) In a large heavy bottomed pot, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Broth to be served with Parsnip Puree.)

2) For the balsamic glaze: In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.

3) For parsnip puree: In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency. Add butter and salt and pepper, to taste, and pulse. Garnish with rasher bacon and fried onions. Serve with reduced broth from short ribs.

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