Braised Beef Short Ribs & Oxtail with Mashed Rutabagas | Freemark Abbey Winery

Ingredients

• For the short ribs and oxtail:
• 5 lb boneless beef short ribs (ask your butcher for a 2-inch cut
• portioned into 5 large pieces)
• 3 lb beef oxtail
• cut into 2-inch-thick sections
• Kosher salt
• Freshly ground black pepper
• 1⁄4 cup extra-virgin olive oil
• 1⁄2 cup all-purpose flour
• 2 large carrots
• peeled and thickly sliced
• 2 celery stalks
• cut into large dice
• 1 large yellow onion
• 3 cloves garlic
• 2 tablespoons tomato paste
• 2 cups full-bodied red wine (such as Cabernet Sauvignon)
• 2 qt veal stock or beef broth
• 1 tablespoon black peppercorns
• 8 fresh flat-leaf parsley sprigs
• 1 fresh thyme sprig
• 1 bay leaf
• Maldon sea salt
• for garnish
• For the mashed rutabagas:
• 1 1⁄2 lb rutabagas
• peeled and cut into 1-inch chunks
• 4 tablespoons unsalted butter