• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Three Seasons

seasonal, seasoning, seasoned chef

  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Soups
    • Salads
    • Pasta
    • Main Courses
    • Sides
    • Desserts
    • Drinks
    • Condiments
    • Dietary Restrictions
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Soups
    • Salads
    • Pasta
    • Main Courses
    • Sides
    • Desserts
    • Drinks
    • Condiments
    • Dietary Restrictions
  • Contact
×

Home » Beef » Braised Short Ribs with Sunchoke Puree

Braised Short Ribs with Sunchoke Puree

Published: Jan 17, 2019 · Modified: Mar 17, 2020 by Sabrina Russo

Jump to Recipe·Print Recipe
3/4 angled shot of a plate of Red Wine Braised Short Ribs over sunchoke puree, topped with sunchoke chips, parsley and lemon zest. The surface is light blue.

I love a comforting braised dish served over creamy carbs in the winter. These Braised Short Ribs with Sunchoke Puree are an elevated comfort food approachable enough to make in your own kitchen.

3/4 angled view of a plate of  Braised Short Ribs over sunchoke puree, topped with sunchoke chips, parsley and lemon zest. The surface is light blue.
Overhead shot of prep for braised short ribs. There is a hand seasoning raw beef short ribs with salt surrounded by small bowls of salt and pepper, carrots with green tops, sunchokes, celery, garlic, onion, and thyme. The surface is light blue.

It’s sunchoke season.

How many of you out there are sunchoke fans? Who’s never tried a sunchoke but is willing to go for it now?

Sunchokes are typically available from September through April. Sunchokes are one of my favorite underused tubers. They’re like a cross between a potato and an artichoke with the texture of water chestnut.

But don’t be confused. They bare no relation to the artichoke. They are in fact a root of the sunflower. Pretty cool, right?

Since this braised short rib dish is luscious and rich, I decided to go all out. I made the sunchoke puree with cream and butter. No cutting corners here. Put on your oversized sweaters and take a seat at the table.

One of the garnishes to my dish is actually sunchoke chips. The chips are completely optional, but they’re such a fun, textural component you won’t regret the extra effort of frying them up.

I love to use an ingredient in two different ways, especially to create contrasting textures in a dish. One example would be the kale chips versus boiled kale in my Thai Red Curry Lentil Soup. Another example is the crispy versus soft chickpeas in my Herbed Chickpea and Quinoa Salad. I guess it’s been a trend in my kitchen lately.

Overhead shot of a white plate with browned beef short ribs next to a white linen napkin on a light blue surface.

The Flavor is in the BROWN

Clearly, I’m still upset The Chew was cancelled. I can’t get those Carla Hall quotes out of my head. But it’s true. The flavor IS in the brown.

The image above shows my short ribs right after the initial browning process before they are cooked through. We don’t want any gross grey meat around here.

The flavor is also in the aromatics, red wine and my secret ingredient… balsamic vinegar. I use the classic combo of carrots, celery and onion to build the flavor foundations in my sauce.

I like to strain the vegetables out inthe end for this particular dish, but there’s no harm in leaving them be and keeping things a bit more rustic.

Acidity is a crucial component of most recipes, including these Braised Short Ribs. The acidity of the red wine and balsamic provide balance against the fatty meat. Balsamic vinegar may sound like a strange ingredient, but as it cooks down, it gives off just the right amount of sweet and sour flavor.

Overhead shot of a plate of Red Wine Braised Short Ribs over sunchoke puree, topped with sunchoke chips, parsley and lemon zest. There are surrounding plates of short ribs, sunchoke puree and chips. The surface is light blue.

More hearty braised recipes:

  1. Red Wine Braised Short Ribs
  2. Pappardelle with Short Rib Ragu
  3. Instant Pot Short Ribs
  4. Apple Cider Braised Turkey Legs
  5. Chicken and Dumpling Soup
  6. Spaghetti Bolognese
  7. Rigatoni with Braised Sausage in Red Wine Tomato Sauce
  8. Indian Spiced Lamb Curry with Eggplant and Yogurt Sauce
  9. Braised Chicken Thighs and Artichokes with Polenta
  10. Coq Au Vin Blanc

If you make this recipe, please post a comment and rating down below. If you want to be notified every time I post a new recipe, subscribe to my blog and give me a follow on my social accounts: instagram, pinterest, twitter, youtube. See you next time!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
3/4 angled shot of a plate of Red Wine Braised Short Ribs over sunchoke puree, topped with sunchoke chips, parsley and lemon zest. The surface is light blue.

Braised Short Ribs with Sunchoke Puree


★★★★★

5 from 1 reviews

  • Author: Sabrina Russo
  • Prep Time: 1 hour
  • Cook Time: 3 hours
  • Total Time: 4 hours
  • Yield: 3–4 servings 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

These Braised Short Ribs with Sunchoke Puree are an elevated comfort food approachable enough to make in your own kitchen. 


Ingredients

Scale
  • 2 ½ lbs beef short ribs (about 6 pieces)
  • 4 tbsp olive oil, divided
  • 3 medium carrots, peeled, chopped in ½ inch pieces
  • 2 stalks celery, chopped in ½ inch pieces
  • 1 medium onion, chopped in ½ inch pieces
  • 2 cloves garlic, minced
  • 2 cups red wine
  • ¼ cup balsamic vinegar
  • 2 cups beef stock, plus more as needed
  • 2–3 sprigs thyme
  • 2 bay leaves
  • Kosher salt and fresh cracked pepper

Sunchokes:

  • 1 ¾ lbs sunchokes, divided
  • ½ cup heavy cream, or as needed
  • 4 tbsp butter, softened at room temperature
  • Vegetable oil, for frying
  • Kosher salt
  • Finely chopped parsley and lemon zest, for serving

Instructions

  1. Brown the ribs: Heat a large dutch oven or heavy bottomed pot over medium-high heat. Pat short ribs dry and season liberally with salt and pepper. Add 2 tablespoons of oil to pot followed by ribs. Brown well, about 4-5 minutes per side. Brown in batches, if needed. Transfer short ribs to a plate. Discard oil.
  2. Cook aromatics: Reduce heat to medium. Add remaining 2 tablespoons of oil to pan. Add carrots, celery and onions to pan. Season with salt. Cook about 20 minutes or until vegetables are very cooked down and sweet. Lower heat to low, when needed, to avoid browning. Add garlic and sauté one minute.
  3. Add liquids and meat:  Add wine and vinegar to pan. Increase heat to high. Bring to a boil and cook down by half. Add beef back to pan. Add thyme and bay leaves. Pour in about 2 cups of stock or enough to just cover ribs. Bring to a boil, partially covered. Reduce to medium low and simmer 2 to 2 ½ hours or until very tender, adding more stock as needed to keep ribs covered. You may also transfer pot to oven at 350°F after bringing to a boil to cook ribs through. Cover and keep warm.
  4. Make sunchoke puree: While short ribs are simmering, bring a medium sized pot of water to a boil. Peel 1 ½ pounds of the sunchokes and cut into 1 inch pieces. Add to boiling water and cook 10-15 minute or until very tender. Drain. While sunchokes boil, bring cream to a simmer in a small pot. Once simmering, shut off heat and cover to keep warm. Add sunchokes to a food processor with ¼ cup of warm cream, softened butter and salt to taste. Blend until smooth. Add additional cream, 1 tablespoon at a time, until desired consistency is achieved. For an extra creamy texture, press mixture through a fine sieve. Keep warm until ready to use.
  5. Make sunchoke chips: Warm two inches of vegetable oil to 350°F in a small pot. Peel remaining ¼ lb of sunchokes. Slice into thin rounds on a mandolin. Fry in batches for about 2-3 minutes or until golden brown. Transfer to a paper towel lined plate. Season generously with salt while hot. Repeat with remaining sunchokes.
  6. Strain and thicken sauce: Remove ribs from braising liquid. Pour braising liquid through a strainer. Discard vegetables, herbs and any other solids. Add strained liquid back to pot. Bring to a simmer and cook down for several minutes until slightly thickened. Add short ribs back to pot and coat in sauce.
  7. Serve: Spoon sunchoke puree over serving dishes. Top with one or two short ribs per plate. Spoon over additional sauce. Top with sunchoke chips and finely chopped parsley and lemon zest. Enjoy.
  • Category: Main
  • Method: Braise
  • Cuisine: Italian, American

Nutrition

  • Serving Size: 1/4 of ribs and sunchokes
  • Calories: 875
  • Sugar: 26g
  • Sodium: 140mg
  • Fat: 43g
  • Saturated Fat: 19g
  • Carbohydrates: 61g
  • Fiber: 6g
  • Protein: 43g

Keywords: braised short ribs, red wine braised short ribs, short ribs, sunchoke puree, mashed sunchokes

Did you make this recipe?

Tag @my_three_seasons on Instagram and hashtag it #mythreeseasons

Overhead shot of a plate of Red Wine Braised Short Ribs over sunchoke puree, topped with sunchoke chips, parsley and lemon zest. There are surrounding plates of short ribs, sunchoke puree and chips. The surface is light blue.
Previous Post: « Thai Red Curry Lentil Soup
Next Post: Farro, Beets and Goat Cheese with Dijon Balsamic Vinaigrette »

Reader Interactions

Comments

  1. Kamini Kapoor says

    January 24, 2019 at 9:30 pm

    I love sun chokes. I usually roast or braise them.

    Reply
    • sabrinarusso136@gmail.com says

      February 06, 2019 at 1:01 pm

      I love them roasted too! I’ll have to try to braise them next 🙂

      Reply
  2. romain says

    January 19, 2019 at 10:41 am

    The brown is definitely the flavour. That is good advice. The Maillard reaction is key in so many dishes. The balsamic vinegar is a really nice touch too.

    ★★★★★

    Reply
    • sabrinarusso136@gmail.com says

      January 22, 2019 at 10:02 am

      So true. Thank you 🙂

      Reply
  3. Nancy Russo says

    January 18, 2019 at 7:08 am

    This is a beautiful dish Sabrina!

    Reply
    • sabrinarusso136@gmail.com says

      January 22, 2019 at 10:03 am

      Thanks, mom 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

About Me

Hey, my name's Sabrina. I live in NYC and have professional work experience as both a dietitian and a cook. My time working for a top food photographer and chef helped make my blog what it is today. My Three Seasons is focused on seasonal ingredients, proper seasoning and cooking like a seasoned chef.
Follow me on FacebookFollow me on TwitterFollow me on InstagramFollow me on PinterestFollow me on YouTube

Search

Spring Recipes

Overhead view of a Lemon Rhubarb Custard Cake with slices cut out of it, surrounded by plates and a napkin on a white textured surface.

Rhubarb Cake

Overhead view of three plates of spaghetti pasta with ramps surrounded by forks, glasses, grated parmesan cheese and lemon wedges on a rustic wood surface.

Ramp Pasta

Overhead image of a rustic ceramic bowl with fava bean and ricotta ravioli in brown butter sauce with whole fava beans, mint and parmesan cheese on top, surrounded by rustic silverware (fork and spoon), a beige dish towel and another plate of pasta on a dark wood surface.

Fava Bean Ravioli

Overhead view of a spring vegetable salad with arugula, watercress, snap peas, English peas, fava beans, red radishes, purple radishes, watermelon radishes, carrots and asparagus with buttermilk poppy seed dressing on a light blue background.

Spring Vegetable Salad with Buttermilk Poppy Seed Dressing

Angled view of a sliced coconut layer cake with Swiss meringue buttercream on a cake stand surrounded by cake slices and a vase of white carnation flowers with a cream colored surface and light textured background.

Coconut Layer Cake with Swiss Meringue Buttercream

Overhead view of three bowls of shell pasta with peas and pancetta with spoons and small bowls of salt and pepper on a dark wood surface.

Pasta with Peas and Pancetta

More Posts from this Category

Subscribe to Blog via Email

Enter your email address to subscribe and receive notifications of new posts by email.

Recent Posts

  • Kale and Pomegranate Salad with Persimmons
  • Golden Beet Salad with Goat Cheese Spread and Pesto
  • Apple Cider Vinegar Dressing
  • Pumpkin Chocolate Chip Pancakes.
  • Gluten Free Lemon Bars
Featured in widget showing logos of buzz feed, honest cooking, foodgawker and huff post

Top Posts

Overhead view of Italian Stuffed Artichokes filled with breadcrumbs, cheese, garlic and parsley on a white plate surrounded by lemon wedges, and bowls of salt and pepper on a beige textured surface.

Italian Stuffed Artichokes

Overhead shot of two bowls of Thai Red Curry Lentil Soup topped with coconut milk and kale chips on a marble surface surrounded by lime wedges, naan bread and spoons.

Thai Red Curry Lentil Soup

Straight on shot of a stack of homemade jelly doughnuts with strawberry jam, coated in sugar on a light grey surface surrounded by fresh strawberries with a coffee cup in the background.

Homemade Jelly Doughnuts with Strawberry Jam (Sufganiyot)

Coconut Curry Chicken Legs

Pistachio Babka

Pistachio Babka

Baked Matcha Glazed Doughnuts

More Posts from this Category

Copyright © 2021 · Foodie Pro Theme On Genesis Framework · WordPress · Log in