Scandal Boggs ┃ Fashion, Beauty & Home

If you’re longing for the delectable flavors of the International Festival of the Arts at Epcot, look no further. Indulge in the savory delight of the Red Wine-braised Beef Short Rib, complemented by velvety parsnip purée, vibrant broccolini, baby tomatoes, and a luscious balsamic glaze. While unofficial, this recipe aims to capture the essence of the festival’s culinary offerings.

This dish is based on the Red Wine-braised Beef Short Rib, served with velvety parsnip purée, vibrant broccolini, baby tomatoes, and a luscious balsamic glaze from the Germany Pavilion at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

Ingredients:

For Red Wine-Braised Beef Short Ribs:

• 4 beef short ribs
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves

For Parsnip Purée:

• 4 parsnips, peeled and chopped
• 2 potatoes, peeled and chopped
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and white pepper to taste

For Broccolini and Baby Tomatoes:

• 1 bunch broccolini, trimmed
• 1 cup baby tomatoes, halved
• Olive oil
• Salt and black pepper to taste

For Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 2 tablespoons honey or maple syrup

Instructions:

1. Red Wine-Braised Beef Short Ribs:

1. Preheat the oven to 325°F (163°C).
2. Season the short ribs with salt and black pepper.
3. In a large oven-safe pot, heat olive oil over medium-high heat. Brown the short ribs on all sides. Remove and set aside.
4. In the same pot, sauté onion, carrots, celery, and garlic until softened.
5. Add red wine, beef broth, tomato paste, thyme, and bay leaves. Bring to a simmer.
6. Return the short ribs to the pot, cover, and transfer to the preheated oven. Braise for 2.5 to 3 hours or until the meat is tender.

2. Parsnip Purée:

1. Boil parsnips and potatoes until tender. Drain.
2. In a blender, combine parsnips, potatoes, heavy cream, and butter. Blend until smooth.
3. Season with salt and white pepper. Keep warm.

3. Broccolini and Baby Tomatoes:

1. Steam or blanch broccolini until just tender.
2. In a pan, sauté halved baby tomatoes in olive oil until slightly softened. Season with salt and black pepper.
3. Toss broccolini in olive oil, salt, and black pepper.

4. Balsamic Glaze:

1. In a small saucepan, combine balsamic vinegar and honey (or maple syrup). Simmer until it thickens, about 5-7 minutes. Set aside.

5. Assemble:

1. Spoon parsnip purée onto each plate.
2. Place a beef short rib on top of the purée.
3. Arrange broccolini and baby tomatoes around the plate.
4. Drizzle balsamic glaze over the short rib.
5. Serve immediately and enjoy this luxurious and flavorful dish.

This Red Wine-Braised Beef Short Rib dish with parsnip purée, broccolini, and balsamic glaze offers a perfect balance of rich flavors and elegant presentation. Enjoy your culinary creation!