Slow Roasted Beef Short Ribs with Parsnip Purée and Horseradish Gremolata

Nothing says winter like a slow roast of beef, and these short ribs from Marty Shanahan will be guaranteed crowd pleasers...

Short ribs

4 beef short ribs, about 2kg, cut into individual ribs

salt and pepper

1 cup water

Parsnip Purée

3 large parsnips, about 750 grams, peeled and chopped into even pieces

4 sprigs of thyme

3 cloves garlic, peeled

2 cups milk

1 cup of cream

¼ cup grated Parmesan

1 knob of butter

salt and pepper

Horseradish gremolata

¼ cup fresh coarse bread crumbs (I used sourdough)

2 cloves garlic, grated finely

¼ cup finely grated fresh horseradish or 2 tablespoons jarred horseradish

1 cup finely chopped Italian flat-leaf parsley

zest and juice 1 lemon

2 tablespoons extra virgin olive oil

salt and pepper

Preheat oven to 160°C

Short ribs: Place the ribs in a roasting pan and season all over. Add the water to the roasting pan. Cover with foil and cook until the meat is tender, around 2.5–3 hours. Remove the foil and increase the oven temperature to 200°C. Roast for about 23-30 minutes or until the ribs are browned on top. Remove and rest lightly covered  for 15 mins..

Purée: Place the parsnips, thyme, garlic, milk and cream in a saucepan. Cover and bring to a simmer. Simmer for 12-15 minute or until tender (The tip of a knife should go through the parsnip pieces without any resistance). When cooked, remove the thyme stalks and reserve 1 cup of the cooking liquid, leaving the rest in the saucepan with the cooked parsnip and garlic.

Purée the parsnip using a stick blender, until smooth. Add some of the reserved cooking liquid to get the desired consistency, adding a little at a time. (You want to aim for the consistency of whipped cream.) Add the Parmesan and butter, mix well and season to taste.

Gremolata: Toast the breadcrumbs in a dry pan until golden and crispy. Cool. Tip the cooled breadcrumbs into a bowl and add the garlic, horseradish, parsley, lemon zest and juice. Stir in the olive oil and season to taste.

To serve: Place a dollop of the purée in the centre of each plate, with a short rib alongside and spoon gremolata over the top of the ribs to finish.

Serves 4.