Balsamic and beer-braised short ribs with parsnip purée from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 179) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellwell on January 22, 2026

    I thought these were declicious. I seasoned heavily before browning, but they needed to be heavily seasoned again after cooking. They made the house smell divine while they were in the oven! My husband liked them but was less enthusiastic than I. I made the parsnip concoction to accompany—outstanding!

  • rhughes24 on December 30, 2021

    I make these at least once every fall / winter. Great over mashed potatoes - have never made the puree she recommends. The balsamic vinegar adds a subtle punch, and after having these I find that the average beef stew is missing that much-needed acidity. For extra decadence, serve with the horseradish creme fraiche from an older version of this recipe on her website: https://smittenkitchen.com/2008/12/braised-beef-short-ribs/

  • Rooks on December 02, 2017

    A definite go-to short rib recipe. Only made the short ribs—recipe unaltered—and not the purée, and it was a big crowdpleaser for Friendsgiving.

  • clcorbi on November 18, 2016

    I only made the braise, not the purée. The only changes I made were to use unfiltered cider in place of one beer, and to braise the meat on the stovetop rather than in the oven (my preferred method, I like that it's more hands-on). This was delicious! Not earth-shattering--I think a little more vinegar could have helped. We have leftovers in the freezer which I'll be very pleased to turn into sandwiches.

  • texannewyorker on September 14, 2016

    Absolutely fabulous. Love her tip of placing aluminum foil over the Dutch oven before putting the lid on. Really makes a difference and is applicable to all kinds of braising recipes. A go-to for sure.

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