Fo-sho short ribs with balsamic glaze

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Ingredients

  • 110g rasher bacon, diced
  • 1.8Kg short ribs
  • Salt and freshly ground black pepper
  • 2 tablespoons rapeseed oil
  • 1 large red pepper, 2.5cm dice
  • 300g carrots, 2.5cm dice
  • 200g celery, 2.5cm dice
  • 12 cipollini onions, peeled, whole
  • 2 tbsp plain flour
  • 2 tsp dried rosemary
  • 1 tsp red chilli flakes
  • 1 tbsp pickling spice
  • 2 tbsp salt
  • 1 tsp freshly cracked black pepper
  • 240ml red wine
  • 720ml beef stock

  • For the balsamic glaze:

  • 360ml balsamic vinegar
  • 180ml pomegranate juice
  • 5 tbsp honey

  • For the parsnip puree:

  • 150g celery root, peeled and 1cm dice
  • 600g parsnip root, peeled and 1cm dice
  • 6 cloves garlic, peeled and smashed
  • 1.4L whole milk
  • 6 thyme sprigs, whole, tied together with kitchen string
  • 25g unsalted butter
  • 1 tsp salt
  • 25g crisp fried onions, for garnish
  • 1 tablespoon freshly cracked black pepper
  • Rasher bacon reserved from short ribs

Use imperial measurements

Method

How to make Fo-sho short ribs with balsamic glaze

1)Preheat oven to 350 degrees F.

2) In a large heavy bottomed pot, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Broth to be served with Parsnip Puree.)

2) For the balsamic glaze: In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.

3) For parsnip puree: In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency. Add butter and salt and pepper, to taste, and pulse. Garnish with rasher bacon and fried onions. Serve with reduced broth from short ribs.

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