RECIPE: Chocolate Stout Braised Short Ribs with Parsnip Cauliflower Horseradish Purée

Photo & Recipe by Irene Matys |

Winter’s chill calls for comfort food and this short rib recipe is definitely one you that you need to cozy up to. It’s not only delicious and comforting but also reduces waste. Leave those vegetable peels on and add all the cauliflower – there’s so much flavour and nutrients in the core and leaves, plus you’re reducing waste!

Supporting local farmers, producers and using quality meats that are ethically sourced is also something I’m passionate about. This recipe features short ribs from Sunday Farms and one of our favourite local stouts, The Bench Mountainview Stout, with notes of chocolate and roasted coffee. Hope you enjoy this recipe as much as my family does.

Short Ribs


5 lbs bone-in beef short ribs, cut crosswise into 2-inch pieces

½ tsp salt

½ tsp fresh ground pepper

2 tbsp light olive oil

1 white onion, diced

1 medium carrot, scrubbed, skin on and cut into 1/2-inch rounds

2 celery stalks, chopped

1 tbsp grainy Dijon mustard

2 cups local chocolate stout beer

2 cups beef broth

2 bay leaves

¼ cup Italian flat leaf parsley for garnish


Preheat oven to 300 degrees F.

Pat the short ribs dry and season with salt and pepper. Heat the oil in a large Dutch oven over medium high heat. Brown the short ribs on all sides, about 2-3 minutes per side, working in batches if necessary. Remove browned short ribs to a plate and discard most of the fat, leaving about 2 tablespoons in the pot.

Lower the heat to medium and add the onions, carrots and celery. Sauté for about 5 minutes, stirring occasionally, until softened and fragrant. Add the mustard stirring constantly, until well combined.

Add the stout and beef broth using a wooden spoon, scrape all the brown bits from the bottom of the pot. Then, add in the bay leaves, the short ribs and bring to a boil. Once boiling, cover and transfer to the oven.

Cook until the ribs are very tender (about 2.5-3 hours).

Remove the pot from the oven and carefully scoop out the ribs. Set aside and cover to keep warm.

Remove vegetables with a slotted spoon and add to a blender or food processor. Discard the bay leaves. Pour strained liquid in with the vegetables and puree until smooth.

Place the liquid back in the Dutch oven and cook the sauce over medium heat until reduced to a consistency thick enough to coat the back of a spoon. Remove the excess fat as it rises to the surface. Season sauce to taste with salt and pepper. If the short ribs have cooled, you can add them to the sauce to reheat them.

Serve short ribs on top of purée and garnish with sauce and fresh parsley.

Parsnip & Cauliflower Horseradish Purée


1 lb parsnips, scrubbed, unpeeled, trim the ends and cut into 1/2-inch rounds

1 medium cauliflower, broken into pieces, including the cores and outer green leaves

7 cloves of garlic with skin on

2 tbsp extra-virgin olive oil

1/3 cup melted salted butter

1 tbsp horseradish

Salt and freshly ground black pepper,
to taste


Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.

Toss parsnips, cauliflower and garlic with oil and spread evenly on baking sheet.

Bake in oven for 25-30 minutes or until vegetables have softened.

Remove from oven and place parsnips and cauliflower in a food processor or high-speed blender.

Squeeze garlic out of skin. Add melted butter in vegetables and purée until a slightly smooth texture.

Stir in horseradish and season with salt and pepper to taste. Serve with short ribs.