Balsamic-Glazed Short Ribs with Gilfeather Turnip Puree and Rainbow Carrots

Photo by Oliver Parini

Photo by Oliver Parini

You've seen us write about The Connecticut Farm Table Cookbook when it was first released, and you may have also seen the other recipes they've shared with us, including a seasonal quinoa salad and buttermilk fried chicken. Well they've been kind enough to share a wonderfully comforting winter recipe from Bailey's Backyard in Ridgefield, CT. 

 

Balsamic-Glazed Short Ribs with Gilfeather Turnip Puree and Rainbow Carrots with Orange-Blossom Honey and Fresh Sage

Recipe by Bailey's Backyard from The Connecticut Farm Table Cookbook by Tracey Medeiros and Christy Colasurdo 

 

SERVES 4 to 5

This hearty fall/winter meal dresses up beef short ribs with a rich balsamic glaze, a rustic whipped turnip puree, and a colorful take on glazed carrots.

 

Short Ribs

4 pounds bone-in beef short ribs, trimmed of excess fat
1/4 cup extra-virgin olive oil
2 pounds onions, such as Spanish, coarsely chopped
1/2 pound carrots, peeled and coarsely chopped
1/2 pound celery, coarsely chopped
6 sprigs fresh thyme
2 fresh bay leaves
2 2/3 cups red wine, such as Merlot
1 cup balsamic vinegar


Turnip Puree

3 pounds Gilfeather turnip or 1 1/2 pounds each turnip and rutabaga, peeled and cut into 1-inch pieces
2 cups whole milk
2 cups water
1/4 cup (1/2 stick, 2 ounces) unsalted butter, cut into pieces, at room temperature
Kosher salt and freshly ground black pepper

 

Rainbow Carrots

1 pound rainbow carrots, peeled and thinly sliced on a diagonal
1 1/2 teaspoons chopped fresh sage, or to taste, plus more for garnish
2 tablespoons honey, such as orange blossom, or to taste
1 tablespoon extra-virgin olive oil, or to taste 

 

Method of Preparation

Preheat the oven to 325 degrees.  Heat the oil in a Dutch oven over medium-high heat until hot, but not smoking.

Meanwhile, pat the ribs dry with paper towels and generously season on all sides with salt and freshly ground black pepper.  Add the ribs, in batches, to the pot and sear on one side, 3 to 4 minutes.  Using tongs, turn the ribs and sear until well browned, about 3 minutes.  Remove from the heat and set aside on a large plate.

Add the onions, carrots, and celery to the pot, and cook, stirring often, until the onions are soft and translucent, about 5 minutes.  Stir in the wine and vinegar and bring to a boil.  Transfer the ribs, along with any juices that have accumulated, back into the pot.  Add the thyme and bay leaves.  Cover, carefully transfer to the oven, and cook, until meat is fork-tender, about 3 1/2 hours.  

With a slotted spoon, transfer the ribs to a large plate and tent with foil.  Strain the liquid through a fine-mesh strainer.  Transfer the liquid back to the pot and bring to a simmer over medium-high heat, and simmer until the liquid is reduced by almost half.  Return the ribs to the pot and cook until heated through.  Season with salt and pepper to taste.

Start the turnip puree 30 minutes before the short ribs are ready.  Place the turnip in a medium-size saucepan and cover with the milk and water.  Bring to a boil over medium-high heat and cook until the turnip is fork-tender, about 10 minutes.  Drain and reserve 1/2 cup of the cooking liquid.  

Transfer the turnip to a food processor along with a 1/3 cup of the reserved cooking liquid and butter and pulse, adding more liquid as needed, until smooth.  Season with salt and pepper to taste.  Transfer to a bowl and cover with foil.

While the sauce is simmering, place the carrots in a medium-size saucepan and cover with cold, salted water.  Bring to a boil over medium-high heat and cook until the carrots are fork-tender, about 5 minutes.  

Drain and transfer to a medium-size bowl.  Add the sage, honey and olive oil and toss until well coated.  Adjust seasonings with honey and/or olive oil and salt and pepper to taste.

To assemble:  Place some of the turnip puree in the center of individual plates; top with carrots and ribs.  Spoon the sauce over the ribs and garnish with sage.