Braised Beef Short Ribs + Parsnip Puree, an adapted Ad Hoc recipe {gluten free, dairy free, soy free}
Prep time
Cook time
Total time
When ordering out braised short ribs may contain gluten and dairy. No more missing out with this adapted recipe from Thomas Keller's Ad Hoc Cookbook. It has all the comforting deep, rich flavors short ribs are known for and with a little technique and planning (to prepare a day or two in advance), you will have the most tender short ribs over creamy dreamy parsnip puree for dinner. Makes delicious leftovers for pull-apart short rib tacos, sandwiches, tossed with pasta or a shepherd’s pie. Tastes even better a day or two ahead - perfect for a make ahead meal for easy entertaining!
Recipe type: Main Dish
Serves: serves 8
  • Short Ribs:
  • 2 medium onions, diced
  • 4 medium shallots, diced
  • ¼ cup full garlic cloves, minced
  • 3 carrots or 2 cups baby carrots, chopped
  • 3 celery stalks, chopped
  • 2 bay leaves, fresh or dried
  • 2 sprigs fresh rosemary
  • ½ bunch fresh parsley, finely chopped
  • 1 750ml bottle red wine (I use Frey Organic Sulfite-Free)
  • 1 cup organic beef stock (I use Imagine Organic)
  • 6 pounds bone-in short ribs (I used organic grass fed flanken cut short ribs)
  • 3 tablespoons kosher salt
  • 1½ tablespoons crushed black pepper
  • ¼ cup coconut flour
  • 2 tablespoons apple cider vinegar
  • 6 tablespoons coconut oil (or another high-heat oil), divided
  • Parsnip Puree:
  • Note: You will need a hand held immersion blender or food processor
  • 3 pounds parsnips (about 6 medium)
  • 1 large onion, chopped
  • 2 teaspoons salt
  • 2 tablespoons olive oil, divided
  • ½ cup coconut milk
  1. Plan ahead to make a day or two in advance before serving (see below).
  2. Preparation:
  3. In a 6 quart saute pan or cast iron dutch oven set on medium high heat, add 4 tablespoons of coconut oil.
  4. When melted add onion, stir to coat in oil. Add shallots and garlic, stir to combine. Add parsley, rosemary sprigs, and bay leaves, stir to combine well. Add red wine and beef stock, bring to a simmer. Reduce heat to medium for 30-35 minutes and cover.
  5. Preheat oven temperature to 350 degrees F with rack placed in center.
  6. Meanwhile, season the short ribs on a baking sheet and coat in coconut flour; shake off excess flour before searing.
  7. In a heavy bottomed stainless steel saute pan set on medium high heat, add 2 tablespoons coconut oil. Just as it begins to smoke (reached it’s high smoke point) add the meat with fat side down (if any) and brown for 3-4 minutes. Do not move the meat around, it should remain where you placed it to sear properly.
  8. Turn the meat over and brown the other side for another 3 minutes.
  9. Transfer meat into a bowl or large platter (that can hold released juices).
  10. Repeat with remaining meat.
  11. When all the meat has been seared and removed, add apple cider vinegar to the pan. Using a wooden spoon, scrape off any stuck-on caramelized bits. Transfer to the bowl with meat. Set aside.
  12. When the red wine reduction has reduced by half add the short ribs into the saute pan by nestling between the vegetables and wine reduction.
  13. Note: If your wine reduction has reduced by more than half (ovens do vary) do not worry, the braising will keep it moist as the fat slowly renders into the wine reduction.
  14. Cover and transfer the pan (or pot) the oven. Reduce heat to 325 degrees F, and braise beef for 2 to 2½ hours, until very tender but not falling off the bone.
  15. For the next stage (my short cut version):
  16. Let it sit at room temperature for an hour before transferring to the refrigerator (meat can remain refrigerated for up to 3 days before the next step).
  17. The next day remove the solidified fat on the surface and transfer to a bowl. Do not throw away – it's great in stews, shepherd's pie, or hash.
  18. Slice the meat in the size you desire for serving (I cut between each bone in roughly 2 inch sized pieces). Transfer cut pieces back into the saute pan (or pot) and heat on simmer until heated through or in a preheated 300 degree F oven for 15-20 minutes until hot.
  19. Parsnip puree:
  20. Transfer all chopped parsnip and onions onto the baking sheet. Sprinkle salt and drizzle olive oil evenly. Add more oil, if needed. Rub the vegetables to evenly coat both sides. Spread out evenly in one layer.
  21. Bake in the preheated oven for 35-45 minutes, or until softened with browned edges.
  22. Leave a few parsnip ends aside for garnish (optional) and transfer the remaining vegetables into a heat proof bowl, then add coconut milk.
  23. Puree with a hand held immersion blender or food processor.
  24. Serving:
  25. Plate a few heaping tablespoons of puree into each bowl then a few short rib pieces with some of the wine reduction. Serve hot.
  26. Some key points to note before starting:
  27. Have all your ingredients prepared (mise en place, as the french say) with the oven rack set in the center and preheated.
  28. Cut your vegetables as evenly in size as possible to cook evenly.
  29. Leave your refrigerated meat out for 30-60 minutes before cooking for best cooking and seasoning results.
  30. I use bone-in short ribs cut crosswise instead of lengthwise (popular in restaurants for it’s visual appeal) also known as flanken cut for added flavor. I find the braised liquid has more flavor from the exposed bones rather than making this with boneless short ribs. If you prefer this to be boneless, ask your butcher for “boneless chuck short rib” and cut away any connective tissue and sinew from the meat before seasoning.
  31. Coconut oil has a high smoke point compared to olive oil, which will give a darker crust, ideal for braising. Avocado or grapeseed are good high-heat alternatives.
  32. Pat the meat dry with a paper towel before seasoning, then coating with flour to ensure a good sear, which will lock all the juices in and keep the meat moist.
  33. Do not season the meat until just before braising. Seasoning in advance will actually pull the juices out and dry the meat.
  34. The salt amount may seem high to some, keep in mind kosher salt has a lower sodium count per volume and this is a large amount of meat to season; holding the salt from about a foot above the meat when seasoning will ensure even distribution. Ideally, the salt seasoning should resemble a light coating of snow. Table salt of this amount will make it salty. I encourage you to use kosher salt only (Diamond Crystal is best in my opinion), it lends the best flavor to food.
  35. To sear with best results do so in batches to prevent crowding the meat. The more meat in the skillet the more steam it will cause (especially if the meat is cold), which will not give that nice sear we are looking for.
Recipe by From Jessica's Kitchen at