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1
Preheat oven to 325u00b0F.
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2
Pour 1 1/2 tablespoons oil into a large Dutch oven and place over medium-high heat.
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3
Generously season short ribs with salt and pepper and sear for 2 to 3 minutes on each side. Remove short ribs from pot and set aside.
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4
Drain excess fat from pan and add remaining oil. Add onions, carrots and celery and saute for about 5 minutes. Season with salt and pepper. Add garlic and thyme and continue to saute for an additional 3 minutes. Stir in tomato paste.
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5
Deglaze pot with white wine, making sure to scrape any browned bits that may have stuck to the bottom, with a wooden spoon. Boil until liquid has been reduced by one third. Add short ribs back to the pot, in a single layer and top with stock.
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6
Bring to a boil, cover and place into the oven for 2 to 2 1/2 hours or until ribs are fork tender.
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7
Remove short ribs from braising liquid and set aside. Skim excess fat from top of braising liquid. Pour liquid (including braised mirepoix) into a blender (leave the center cap off and replace it with a damp towel, folded a couple times and your hand placed over it... this will prevent your blender top from exploding off [ due to the steam] as you blend) or using an immersion blender, blend together until smooth. With motor running, add cubes of butter until fully incorporated. Adjust sauce seasonings. Return puree back to the pot with short ribs; cover and set aside until ready to use.
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8
For parsnip and rutabaga puree: Fill a large pot with salted water and add parsnip and rutabaga chunks. Boil vegetable until fork tender. Drain water from pot and transfer mixture to a blender or food processor. Add cream and butter and puree until smooth. Season with salt and pepper.
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9
For Gremolata: Combine all ingredients into a small bowl and toss together.
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10
To assemble: Ladle a scoop of the root vegetable puree into a shallow bowl and top with 2 short ribs. Top with a ladle of sauce and finish with a sprinkle of gremolata. Serve immediately.
