As the temperature drops across Australia, home cooks are seeking comforting, slow-cooked dishes that warm both the kitchen and the soul. This exquisite recipe for Red Wine and Rosemary Braised Beef Short Ribs served with Parsnip Purée and Roasted Beets offers the perfect solution for chilly evenings.
The Ultimate Comfort Food for Australian Winters
This hearty dish transforms humble ingredients into an extraordinary dining experience. The star of the show is four bone-in beef short ribs, which undergo a magical transformation during a two-hour braising process. The result is meat so tender it literally falls away from the bone with minimal encouragement.
The cooking journey begins by searing the seasoned ribs in two tablespoons of olive oil until beautifully browned on all sides. This crucial step locks in flavours and creates that rich, caramelised foundation that distinguishes ordinary stews from exceptional braises.
The Braising Process That Makes All the Difference
While the ribs rest, the same casserole dish welcomes a classic mirepoix of one diced brown onion, four crushed garlic cloves, two diced carrots, and two diced celery sticks. Once softened, two tablespoons of tomato paste join the party, cooking for just one minute to sweeten and deepen its flavour profile.
The deglazing process with 250ml of red wine creates that signature rich sauce base, reduced by half before one litre of beef stock enters the mix. The aromatic herb bouquet of two rosemary sprigs, two thyme sprigs, and one bay leaf, along with one tablespoon of Worcestershire sauce, completes the braising liquid.
Returning the ribs to this flavour bath, the dish covers tightly and enters a 160°C preheated oven for two hours. This gentle, prolonged cooking breaks down connective tissues, resulting in exceptionally tender beef.
Perfect Accompaniments: Earthy Vegetables Elevated
While the ribs work their magic, four small quartered beetroots get the royal treatment. Wrapped in foil parcels with four bruised garlic cloves and two thyme sprigs, then drizzled with two tablespoons of olive oil, they roast alongside the ribs for one hour until tender.
The peeled beetroot quarters then meet 25g of butter in a frying pan, caramelising to sweet perfection. Meanwhile, one kilogram of peeled, chopped parsnips and one peeled, chopped potato boil until soft before transforming into a silken purée with 30g butter and 125ml thickened cream.
The final plating brings together the succulent beef ribs, creamy parsnip purée, and caramelised beetroot, all brought to life with fresh grated horseradish and thinly sliced heirloom beetroot. The reduced braising liquid, strained and simmered to sauce consistency, provides the perfect finishing touch to this Australian winter masterpiece.
