Winter comfort food recipes

Nothing cures the winter blues better than a nice warm pot of soup, stew or chili. Common Quarter Executive Chef Jeffrey Garnder shares the recipe to one of his signature winter comfort dishes - Red Wine Braised Pot Roast. 

Braised Pot Roast

YIELD: 8 servings


  • 3 Boneless short ribs
  • As needed Kosher salt
  • ¼ cup Canola oil
  • 1 ea Large yellow onion, roughly chopped
  • 2 stalks Celery, roughly chopped
  • 2 ea Carrots, peeled, ends trimmed, and roughly chopped
  • 4 cloves Garlic, peeled and smashed
  • 3 ea Bay leaves
  • 1 bunch Fresh thyme, tied with kitchen twine
  • 1 ½ cups Tomato paste
  • 2 ½ cups Red wine, such as cabernet sauvignon or zinfandel
  • ½ cup Red wine vinegar
  • 3 cups Chicken stock
  • 2 cups Roasted parsnips
  • 2 cups Roasted carrots
  • 2 cups Roasted red potatoes
  • 2 cups Parsnip puree, recipe follows
  • 1 cup Horseradish cream, recipe follows
  • For garnish Chives, finely chopped


1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with canola oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

2. Preheat the oven to 275 degrees F.

3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a dark paste has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the paste and let it reform. Scrape the paste again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and vinegar and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

4. Return the short ribs to the pan and add the stock or until the liquid has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.

5. To serve, spoon ½ cup of the parsnip puree on the bottom of a plate. Top with a healthy scoop of the hot roasted carrots, parsnips, and potatoes. Place the meat on top of the vegetables

6. Serve with the reduced braising liquid and two tablespoons of the horseradish cream. Garnish with chopped chives.

Horseradish Cream

YIELD: 2 Cups


  • 1 cup Sour cream
  • ¼ cup Mayonnaise
  • ½ cup Horseradish
  • 1 ea Lemon, juiced
  • To Taste Kosher salt and black pepper


1. In a mixing bowl, combine all ingredients. Taste and adjust seasoning with salt and pepper as necessary.

Parsnip Puree



  • 6 ea Parsnips, peeled and roughly chopped
  • 2 cups Heavy cream
  • 4 cloves Garlic, peeled and smashed
  • To Taste Kosher salt


1. In a medium saucepan, combine all ingredients and bring to a simmer. Add water if parsnips aren't completely covered.

2. Simmer gently (taking care not to allow cream to boil over) until parsnips are completely soft and tender, roughly 20 minutes.

3. In a blender, puree parsnips with enough cream to achieve a puree with a velvet consistency. Start with the blender on low speed, then increase gradually to high. If you start on high, you run the risk of burning yourself or doing an impromptu redecoration of your kitchen! Add more liquid as needed to achieve the desired consistency. It should be free of all lumps at the end.

4. Taste and adjust seasoning with kosher salt. Taste again and repeat process as necessary.

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