Zinfandel Beef Short Ribs & Root Vegetables with Roasted Garlic Yukon Gold Mash - FineMark Bank & Tr

Ingredients

• Olive Oil (to sauté)
• 12-14 oz. Beef Short Ribs (per person) (seasoned with salt, pepper and thyme)
• 2 Diced Onion ((white, yellow or leeks))
• 2 Fresh Garlic (chopped)
• 3 ribs Celery (rough cut)
• 1 bottle Zinfandel
• 1 Bay Leaf
• 1 handful Fresh Thyme (including stems)
• 4 Carrots (peeled and rough cut)
• Salt & Pepper (to season at the end)
• Batonnet-cut Root Veggies (French fry cut)
• Beef Stock or Broth
• 3 tbsp Tomato Paste
• Corn Starch
• Garlic Cloves (pre-roasted to soft and lightly browned stage)
• 2-3 Small Yukon Gold Potatoes (per person) (washed and unpeeled)
• 4 oz. Unsalted Butter (per pound of potatoes)
• 4 oz. Heavy Whipping Cream (per pound of potatoes)
• Salt and White Pepper ((go light on the white pepper))
• Chopped Italian Parsley