Uncle Pooh’s Shrimp, Sausage, And Grits
Uncle Pooh’s shrimp, andouille sausage and grits with peppers and a creamy sauce. Get the ingredient amounts and step-by-step cooking instructions.
Dinner · Meat
Asian Spiced Short Ribs and Veg Puree
Asian Spiced Short Ribs and Veg Puree. Made with beef, carrots and avocado. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 4 pounds or about 12 beef short ribs
- 3 teaspoons sea salt, separated
- 1 ½ teaspoons black pepper
- 4 medium carrots
- 4 medium parsnips
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon avocado oil
- 1 tablespoon tomato paste
- 1 ½ tablespoons Chinese five-spice powder
- 1bottle dry red wine
- 4 cups low-sodium beef broth
- 1 spanish onion, cut into large pieces
- 6 peeled garlic cloves
- ¼ cup cilantro leaves, stems reserved
- 2 bay leaves, dried
- ½ cup whole milk
- 2 tablespoons butter
- ½ teaspoon nutmeg, ground
How to make Asian Spiced Short Ribs and Veg Puree
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Preheat oven to 350°F. Season ribs with half the salt and the back pepper.
- 02
Let the ribs sit at room temperature for 30 minutes.
- 03
Rinse one carrot and one parsnip and cut into thirds – set aside.
- 04
In a large bowl, combine the short ribs with flour until evenly coated.
- 05
Heath oil In an oven-safe pot or dutch oven, over medium-high heat.
- 06
Add 3 or 4 short ribs and sear on all sides until browned, about 2 minutes.
- 07
Transfer to a plate and add the next set of short ribs. Continue until all short ribs have been seared.
- 08
Pour out the oil from the pot, leaving about 1 tablespoon at the bottom.
- 09
Add tomato paste and five-spice powder to the pot and cook for about 1 minute.
- 10
Add wine to pot, scraping up brown bits with a wooden spoon.
- 11
Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes.
- 12
Add the carrot and parsnip chunks, broth, onion, garlic, cilantro stems, bay leaves, and short ribs.
- 13
Cover the short ribs in the cooking liquid thoroughly.
- 14
Bring the liquid to a simmer on the stovetop, then cover and transfer to the oven for 2 hours.
- 15
While the ribs are cooking, set a large pot of salted water on the stove top – bring to a boil.
- 16
Peel and chop the remaining carrots and parsnips.
- 17
Add the carrots and parsnips to boiling water and cook until tender, about 15 minutes.
- 18
Drain vegetables and return them to the pot.
- 19
Add milk, butter, remaining salt, and nutmeg – blend or mash to desired consistency (it can be as smooth or chunky as you like). Taste and adjust seasoning. Place a lid on the pot and reserve until ready to serve.
- 20
After 2 hours, uncover pot and continue to cook until beef is very tender, about 60 minutes.
- 21
Transfer the ribs from the cooking liquid to a plate.
- 22
Set a strainer over a large bowl, and strain cooking liquid.
- 23
Pour strained cooking liquid back into the oven safe pot, and set over medium-high heat.
- 24
Simmer until liquid is reduced by half, about 10 minutes.
- 25
Taste and adjust seasoning. Gently reheat carrot-parsnip purée.
- 26
Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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