Braised Beef Rib with Parsnip Mash

After watching Masterchef Season 3 Finale last night I decided it was time to post my Season 3 tryout dish.  There is one small draw back to this dish; I will not share my BBQ Sauce recipe.  That does not mean you can’t enjoy this tasty dish, it just means you have to use your own BBQ Sauce.  If you aren’t into making your own sauce from scratch I recommend the Sweet Baby Ray’s line of products.  I find them to have a nice flavor and enough varieties to satisfy every pallet.  If you want to try my sauce, you have the option of attending one of the few events a year in which I make it.  Those times being, the Superbowl, hunting camp (those invites do not come easy), and once during the summer.  Now if you would send me a check, I may be inspired to return a bottle of my sauce, but it needs to be a big check and expect a small bottle.  You may recognize the Parsnip Mash from my Steak Roulade, I choose it here because it transports well.  (Remember cook in HBG, transport to Washington DC, wait in line for ever, and then serve) But you may sub out some nice mash potatoes.  (I wasn’t kidding about the checks, LOL)

2 Beef Ribs

16 oz. BBQ Sauce of your preference

4 oz. Liquid Smoke

2 cups Beef Stock

4 Parsnips

2 Gala Apples

½ cup Milk

1 tablespoon of Butter

3 tablespoons of Olive Oil

1 teaspoon of Horseradish

½ cup Micro Greens

Salt

Pepper

Garlic Powder

Onion Powder

1 dried Chipotle Chili

1 dried Arbol Chili

(If you do not have access to the Chilies you may use Chili Powder instead)

Carefully separate your Beef Ribs into two separate ribs, being careful to keep the same amount of meat on each bone.  Now it’s time to French the bones.  Put your tongue back in your mouth, the term French refers to the scrapping of the tendons and such from the end of the bone.  Use a paring knife to complete this task.  Chop up your Chilies and put them in your spice blender.  (another great toy that is a must have in your kitchen)  Grind them until they reach a powder consistency.  Dry rub the Ribs with Salt, Pepper, Garlic Powder, Onion Powder, and Chili Powder.  Let stand at least 1 hour, overnight preferably.

Heat a medium Skillet over medium-high heat.  Heat 2 tablespoons of olive oil.  Sear Ribs.  This will cause a lot of smoke, so make sure your hood is cranking and the nearest windows are open.  Sear every side of the meat.  Place seared Ribs in medium baking dish. 

Pour ½ cup of Beef Stock into the Skillet in which you seared the Ribs.  Add liquid smoke.  Whisk all of the little burnt bits into the liquid and pour liquid in baking dish with Ribs.  Add the remaining Beef Stock to baking dish.  Cover with foil and place in oven at 325 for at least 3 hours.  (The longer it goes the more “fall of the bone” the meat will become)  Once meat has reached the level of doneness you prefer, pull off foil and drain most of the broth.  (This is yummy, yummy broth.  You may want to freeze it for future cooking.)  Coat the Ribs in the BBQ sauce.  Place back into oven for about 15 mins to let the sauce seep into the meat.

Peal and cube the Parsnips into ¼ inch cubes.  Fill a 4 quart pot ¾ full of water, add salt to the water, and then add in Parsnips.  Bring to boil and boil until Parsnips are fork tender.  Peal and cube Apples into ¼ inch cubes.  Heat Olive Oil and 1 tablespoon of Butter in a medium Sauté Pan over medium to medium high heat, add Apples and sauté until they become tender and golden brown.   You will need to stir them constantly as the sugars in the Apples will burn easily, you are trying caramelize them not charcoal them.  Drain Parsnips and place them and Apples in a large mixing bowl, add tablespoon of Butter, season with salt.  Using your hand mixed beat Parsnips and Apples, while slowly adding Milk.  I say slowly because sometimes it takes a half cup milk, sometimes it only takes a quarter cup milk.  There are more factors than I care to go into here on why, but when you first heard these factors you were in 7^th grade science class and if they didn’t make since then, they probably won’t again.  The easiest thing is slowly add milk and stop when you reach the consistency you are looking to achieve.

Mound the Puree Mash on the plate, top with Rib, then garnish with Micro Greens.  Place a nice smear of extra sauce on the plate and a mound of Horseradish for those bold pallets.

Enjoy!