Madeira-Braised Short Ribs with Parslied Potatoes

Name: Madeira-Braised Short Ribs with Parslied Potatoes
Ingredients: 4 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces; Salt and freshly ground pepper; 1/2 cup all-purpose flour; 1/2 cup extra-virgin olive oil; 3 bay leaves; 4 large carrots, coarsely chopped; 4 celery ribs, coarsely chopped; 1 large Spanish onion, coarsely chopped; 8 garlic cloves, minced; 1 large jalapeño, quartered through the stem; 3 tablespoons tomato paste; 1 1/2 cups Rainwater Madeira; 6 cups beef stock or canned low-sodium broth; 3 tablespoons finely chopped flat-leaf parsley; Parslied Pototoes

Madeira-Braised Short Ribs with Parslied Potatoes was pinched from <a href="http://www.foodandwine.com/recipes/madeira-braised-short-ribs-parslied-potatoes" target="_blank" rel="noopener">www.foodandwine.com.</a>

"Emeril Lagasse uses boneless short ribs for this dish. The butcher at any market will remove the ribs for you. Plus: More Beef Recipes and Tips..."

INGREDIENTS

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4 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces

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Salt and freshly ground pepper

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1/2 cup all-purpose flour

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1/2 cup extra-virgin olive oil

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3 bay leaves

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4 large carrots, coarsely chopped

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4 celery ribs, coarsely chopped

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1 large Spanish onion, coarsely chopped

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8 garlic cloves, minced

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1 large jalapeño, quartered through the stem

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3 tablespoons tomato paste

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1 1/2 cups Rainwater Madeira

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6 cups beef stock or canned low-sodium broth

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3 tablespoons finely chopped flat-leaf parsley

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Parslied Pototoes

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