Dinner

Braised Short Rib with Burgundy & Thyme, Pearl Onions & Parsnips

Name: Braised Short Rib with Burgundy & Thyme, Pearl Onions & Parsnips
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 2 servings
Ingredients: 2 beef short ribs (12 ounces each), patted dry; Fine sea salt and cracked black pepper to taste; 2 tablespoons neutral oil; 1 medium onion, quartered; 3 carrots, cut into chunks; 4 garlic cloves, smashed; 2 cups full-bodied Burgundy wine (Pinot Noir); 1 cup beef stock; 3 sprigs fresh thyme; 1 bay leaf; ½ teaspoon black peppercorns; 8 pearl onions, peeled; 2 medium parsnips, cut into 2-inch batons; 2 tablespoons unsalted butter, divided; 1 teaspoon Dijon mustard; Fresh thyme and fleur de sel for garnish

A luxurious beef short rib braised low and slow in full-bodied Burgundy wine with aromatics, emerging incredibly tender and glossy with a silken pan sauce. Nestled alongside pearl onions caramelized until sweet and parsnips crisped at the edges.

1054calper serving 63gprotein 69gcarbs 60gfat 20min prep 180min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this