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Braised Veal Short Ribs with Parsnips

Source: Casual Cuisines of the World - Bistro
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 4
Hearty and comforting braises like this one are always a popular addition to menus during the winter months. The short ribs should be cooked with all the fat intact, as it adds flavor and body to the sauce. If you like, you can remove the fat and bones from the meat just before serving. If parsnips are unavailable, use potatoes instead. Accompany the dish with plenty of fresh bread to soak up any remaining sauce.
Short Ribs
3 tablespoons olive oil
3 lb veal short ribs
2 carrots, peeled and diced
1 large white onion, diced
1 celery stalk
6 cloves garlic
1 cup dry white wine
5 cups veal stock or purchased beef stock
bouquet garni
1 tablespoon salt
1 teaspoon freshly ground pepper
4 parsnips, peeled and cut into thin strips 2 inches long and 1/4 inch wide
3/4 cup water
salt and freshly ground pepper
1/4 cup unsalted butter
2 tablespoons chopped fresh parsley
Other necessary recipes:
Veal Stock
Braised Veal Short Ribs with Parsnips Recipe at
To make the short ribs, in a large saucepan over high heat, warm the olive oil. When the pan is hot, add the veal short ribs and brown well on each side, about 2 minutes per side. Using tongs, transfer the short ribs to a plate. Set aside.

To the same saucepan over medium heat, add the carrots, onion, celery and garlic and sauté until they begin to brown, about 5 minutes.

Pour the wine into the pan and deglaze by stirring to dislodge any browned bits from the pan bottom. Bring to a boil and return the short ribs to the pan. Add the stock, bouquet garni, salt and pepper and return to a boil. Reduce the heat to medium-low and simmer until the meat begins to fall from the bones, about 1 hour.

Meanwhile, make the parsnips. In a large sauté pan over high heat, combine the parsnips, water and salt and pepper to taste. Bring to a boil and boil until the liquid evaporates and the parsnips are tender, about 5 minutes. Add the butter and sauté until the parsnips are golden brown, 3-4 minutes.

Once the meat and vegetables are done, using the tongs, transfer the short ribs to a warmed platter. Strain the juice remaining in the saucepan through a fine-mesh sieve directly over the ribs.

Arrange the parsnips alongside the meat. Sprinkle the parsley over the ribs and parsnips and serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Short Ribs
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 832
Fat. Total: 36g
Fiber: 9g
Carbohydrates, Total: 41g
Sodium: 2581mg
% Cal. from Fat: 39%
Cholesterol: 313mg
Protein: 78g
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