Braised Short Ribs with Root Vegetable Mash
"This twist on the British Sunday Roast swaps tender, red-wine-braised short ribs and a root vegetable mash for the traditional roast beef and potatoes. Slideshow: More Short Rib Recipes..."
INGREDIENTS
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2 pounds trimmed boneless beef short ribs, cut into 8 equal pieces
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Kosher salt
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Pepper
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All-purpose flour, for dusting
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2 tablespoons canola oil
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4 tablespoons unsalted butter
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3 slices of bacon, cut into 1-inch pieces
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1 head of garlic, halved crosswise
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2 onions, quartered
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4 shallots, quartered
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3 thyme sprigs
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2 bay leaves
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2 cups dry red wine
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1/4 cup ruby port
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4 cups chicken stock or low-sodium broth
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5 tablespoons unsalted butter
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1/2 pound carrots, peeled and cut into 1/2-inch pieces
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1/2 pound rutabaga, peeled and cut into 1/2-inch pieces
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1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
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1/2 pound parsnips, peeled and cut into 1/2-inch pieces
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1/2 pound celery root, peeled and cut into 1/2-inch pieces
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6 garlic cloves, crushed
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3 thyme sprigs
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2 bay leaves
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3 tablespoons honey
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1 tablespoons chopped parsley, plus more for garnish
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Kosher salt
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Pepper
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