Southern Cross Hospitality Cooking Demo: Burgundy-Braised Short Ribs

Southern Cross Hospitality Cooking Demo: Burgundy-Braised Short Ribs

SAVANNAH, Ga. (WTOC) - Just because it’s wintertime, doesn’t mean you can’t take advantage of local produce to create a great dinner.

Andrew Williams stopped by the WTOC Kitchen to show us how to make Burgundy-Braised Short Ribs and Roasted Winter Vegetables. Williams serves as the Director of Southern Cross Hospitality. You may have heard of their restaurants, which include Collins Quarter, The Fitzroy and The Deck.


Braised Short Ribs: 6 bone-in short ribs

½ head garlic split horizontally

1 whole white onion, split vertically

1tsp tomato paste

5 whole black peppercorn

750mL red wine (cabernet or merlot)

1L homemade stock (chicken or beef)

5 sprigs thyme

1 bay leaf


Canola oil

1. Pre-heat oven to 325F.

2. Season short ribs generously with salt.

3. Heat a dutch oven or deep cast-iron skillet and add 2 Tbsp of canola oil. Sear short ribs all around over medium heat until evenly colored. Reserve to the side

4. Lower the heat a bit and place the halved onion and head of garlic cut side down in the skillet. Brown for 1-2 minutes over low heat. Reserve

5. Add tomato paste to the pan and cook until it becomes a rust-brown.

6. Increase the heat to medium-high and add wine to deglaze. Return aromatics and continue cooking wine until reduced by half.

7. Add the ribs back to the pan and add stock to come just halfway up the side of the ribs. Bring all just to a boil and then remove from the heat.

8. Cover dutch oven, or cast-iron skillet with foil (or lid) and allow to braise in the preheated oven for 3-4 hours (depending on the size of your ribs).

9. Allow to stand at room temperature and cool IN THE LIQUID before serving.

10. At this point, the cooking liquid can be decanted and the fat strained off. Serve as is or reduce the cooking liquid until viscous and glossy.

Roasted Root Vegetables:

2lb assorted root vegetables (carrots, radish, parsnip, potato, etc)

4tbsp Extra virgin olive oil

Salt & pepper to taste

1. Preheat oven to 375. Scrub and peel (optional) vegetables. Dice into similar sizes, 1-2 inches.

2. Toss with olive oil, salt and pepper, and place on a parchment-lined baking tray.

3. Roast for 15-20 minutes, then toss and continue roasting for 15-20 minutes until caramelized and cooked through.

Parsnip Puree:

1lb parsnip diced

½ onion julienned

½ cup heavy cream

½ cup water

2 Tbsp butter


1. Sweat onion and parsnip with butter over low heat for 2 minutes.

2. Add water and cream and bring to a boil, reduce heat and simmer for 10-15 minutes until parsnips are completely cooked. Reduce the remaining liquid by half.

3. Puree in a blender until smooth.

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