This might just be the perfect winter night’s dinner. For this dish by Huxtable – on the menu at The Broadsheet Restaurant – we like to accompany it with Brussels sprouts by The Town Mouse, or roasted Jerusalem artichokes by Estelle Bistro. But when making this hearty rib at home, we recommend pairing with any winter vegetable dish.

Serves 4


1kg beef short ribs, trimmed of sinew
Flour for dusting
Sea salt and freshly ground black pepper
100ml olive oil
1 bottle (750ml) red wine
1 brown onion, diced largely
2 sticks celery, chopped
1 carrot, chopped
1 leek, leaves removed, washed and sliced
10 cloves garlic
1 bunch parsley, picked, washed and stalks reserved
100ml extra virgin olive oil
¼ bunch thyme
2 bay leaves
25g butter
25g flour
1kg parsnip, peeled, end removed and sliced into rounds
500ml milk
100g butter
100ml cream
Ground white pepper to taste


For the ribs

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Preheat the oven to 175°C (or 100°C if you want to do it slowly). Season the ribs with salt and pepper and then dust with flour. Heat a large non-stick frying pan over a medium heat and add a little olive oil. Add the ribs and cook on all sides until golden and a nice crust is formed.

Once the ribs are done, place into an oven-proof dish that will fit them and the vegetables and wine snuggly. Add the rest of the oil to the pan and add the onion, carrot, celery, leek, thyme and 6 of the garlic cloves. Sauté until they start to caramelise, then add to the ribs and poke in the gaps.

Add the bay leaves and the red wine. If the wine is not up to the top of the ribs just add a little water to bring it up to that level. Place on a gas burner and bring to the boil, then cover with baking paper and then foil and place in the oven for 3 hours (or overnight for the slower-cook option) or until the ribs are very tender.

Let the ribs cool in the liquid, then remove. Strain the braising liquid through a fine strainer into a medium-sized saucepan and put on a low heat to reduce, skimming frequently.

Slide the bones away from the ribs and place the meat into the fridge to set before trimming. Once cold, remove from the fridge and trim the gelatinous part from where the rib hangs onto the bone and square them up so they are neat.

Once the sauce tastes balanced, mix the butter and flour together in a bowl with your hands until it resembles coarse sand. Whisk into the sauce to thicken and then simmer until the flour is cooked out. When almost ready to serve, add the short ribs back to the sauce for 10 minutes to warm through.

For the parsnip puree

Place the parsnip in a saucepan with milk and cover with a cartouche and cook on a low heat (otherwise the milk will scorch on the bottom) for about 45 minutes or until fully cooked. Strain and discard the milk and drain the parsnip well. Place the parsnip in a blender with the butter and cream and season with salt and ground white pepper. The puree should be very smooth and delicious. Pass through a fine strainer and place in a clean saucepan with a lid to keep warm.

For the persillade

Finely chop the parsley with the garlic and then mix with the extra virgin olive oil and salt and pepper.

To serve

Spoon the parsnip puree onto the bottom of a large wide bowl, leaving a small crater in the middle. Gently place the short rib in the centre and then spoon the sauce in. Drizzle with the persillade and serve with roasted Brussels sprouts or mushrooms and a big, gutsy red!