A few years ago it seemed like all the food publications and T.V. shows were raving about short ribs. They all claimed that they were inexpensive, yet I’d never tasted any and had only seen them on the menus of high end restaurants. Finally, on a vacation in Bisbee, we treated ourselves to a nice meal at Cafe Roka and I odered some. When they got to the table the first thing I thought was, “I could make this.” Braising meat is not all that hard and a Global Sun Oven makes the task even easier.

Braised Short Ribs with Parsnip Mashed Potatoes

(adapted from the May 2009 issue of Bon Appétit)



2 tablespoons room-temperature butter, divided

4 3-to 4-inch long meaty beef short ribs (about 2 pounds)

Coarse kosher salt

1 cup chopped red onions

1 cup 1/2 -inch cubes peeled parsnips

3 garlic cloves, chopped

1 tablespoon chopped fresh rosemary

1 cup dry red wine

2/3 cup low-salt beef broth

1 tablespoon all purpose flour


2 tablespoons butter, divided

1 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes

1/2 pound large parsnips, peeled, cut into 3/4-inch cubes

1 cup milk

3 tablespoons butter

1 tablespoon chopped fresh rosemary


For Ribs:

Set GSO out to preheat.

Melt 1/2 tablespoon butter in a dutch oven over medium-high heat. Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides. Transfer ribs to large bowl. Add 1/2 tablespoon butter to pot. Add onions: sauté until brown, about 6 minutes. Add parsnips; sauté until brown. Mix in garlic and rosemary. Add wine and broth. Stir to scrape up brown bits.

Return ribs and any juices to pot. Cover and place in GSO. Braise until ribs are very tender, about three hours.

Remove dutch oven from GSO and prepare gravy on the stove. Using tongs, transfer ribs to a bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken. Mix 1 tablespoon butter and flour in small bowl to smooth paste. Whisk into juices in pot; simmer until thickened enough to coat spoon. Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over.

For Potatoes:

Put potatoes and parsnips in a large, dark, light-weight pot. Cover with water. Place in GSO and cook until tender.

While the potato-pasrnip mixture is cooking, bring milk, butter, and rosemary to simmer in a small saucepan. This can be done on the stove or, if you have room, in the GSO.

Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.

Serve short ribs with mashed potatoes.

Make 2 to 4 servings.

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