Short Ribs with Sweet Potatoes and Red Cabbage | James Beard Foundation

Ingredients

• 5 pounds English-cut short ribs
• Salt and black pepper to taste
• 4 shallots, roughly chopped
• 2 carrots, roughly chopped
• 12 sprigs thyme
• 1 cup red wine
• 2 cups veal demi-glace or beef stock
• 2 strips bacon
• 2 shallots, thinly sliced
• 1/4 head red cabbage, shredded
• 1/2 cup seasoned rice wine vinegar
• 1 tablespoon brown sugar
• Salt and white pepper to taste
• 4 sweet potatoes