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Braised Short Ribs with Root Vegetable Mash
great review
Ingredients
  • subheading: SHORT RIBS:
  • 2 pounds trimmed boneless beef short ribs, cut into 8 equal pieces
  • Kosher salt
  • Pepper
  • All-purpose flour, for dusting
  • 2 tablespoons canola oil
  • 4 tablespoons unsalted butter
  • 3 slices of bacon, cut into 1-inch pieces
  • 1 head of garlic, halved crosswise
  • 2 onions, quartered
  • 4 shallots, quartered
  • 3 thyme sprigs
  • 2 bay leaves
  • 2 cups dry red wine
  • ¼ cup ruby port
  • 4 cups chicken stock or low-sodium broth
  • subheading: ROOT VEGETABLE MASH:
  • 5 tablespoons unsalted butter
  • ½ pound carrots, peeled and cut into ½-inch pieces
  • ½ pound rutabaga, peeled and cut into ½-inch pieces
  • ½ pound butternut squash, peeled and cut into ½-inch pieces
  • ½ pound parsnips, peeled and cut into ½-inch pieces
  • ½ pound celery root, peeled and cut into ½-inch pieces
  • 6 garlic cloves, crushed
  • 3 thyme sprigs
  • 2 bay leaves
  • 3 tablespoons honey
  • 1 tablespoons chopped parsley, plus more for garnish
  • Kosher salt
  • Pepper
Steps
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