THE LATEST FROM THREE FARMERS

BBQ Braised Short Ribs With Parsnip and Sweet Potato Puree and Beluga Lentils

If this doesn’t scream Sunday dinner, we don’t know what does!  These fall-off-the-bone ribs are tender and hearty and the pureed sweet potato and parsnips with Beluga lentils balance the meal perfectly.  A great meal to enjoy with family and a glass of Pinot Noir.

BBQ Braised Short Ribs with Orange and Ginger    Serves 6

  • 5 lbs lean beef short ribs
  • 1 cup bbq sauce
  • 1 cup hoison sauce
  • 2 cups orange juice
  • 1 can beef consommé
  • 3 cloves garlic, cleaned and chopped
  • 1 yellow onion, roughly chopped
  • ¼ cup of ginger, peeled and chopped

 

Sweet Potato and Parsnip Puree

  • 2 large sweet potatoes, peeled and cut into ½ inch pieces
  • 4 parsnips, peeled and cut into ¼ inch pieces
  • ¼ cup chicken broth, heated
  • 2 tbsp Three Farmers camelina oil
  • Salt and pepper to taste

                 

Beluga Lentils

  • 1.5 cups raw beluga lentils
  • 2 cups chicken stock
  • 2 cups water
  • 2 tbsp Three Farmers camelina oil
  • Salt and pepper to taste

 

For the braised beef: Pre heat the oven to 350 degree F. Clean up the ribs to rid of any excess fat. Mix all the sauce ingredients into a roasting pan and submerge the ribs into the sauce. Place a lid on the roaster and put in the oven. Cook in the oven up to 6 hours or until the ribs are falling away from the bone and the meat is tender.

Remove the ribs and transfer the sauce to a small pot. Bring to a boil, reduce the heat and simmer the sauce until thick such as a BBQ sauce would be. Place the ribs back in the sauce to heat and serve.

For the puree: Place the potatoes and parsnips in a pot, add stock, cover with water, and bring to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well.

Place the vegetables into a food processor with a few tbsp of the cooking liquid as well as the camelina oil. Cover and process until the mixture is smooth. Season with Salt and pepper.

For the lentils: Place the raw lentils in a pot and cover with the chicken stock and water. Bring to a boil. Cover and reduce the heat to low. Cook the lentils approx.. 30-40min or until they are tender, but not mushy. They should still have a nice texture to them.

To plate: Put the puree down on the plate and sprinkle a spoonful of lentils on top. Now place a generous helping of the short ribs over top and spoon on some additional sauce. Garnish with a dollop of crème fresh and crispy onions to add richness and texture.