Zinfandel Braised Short Ribs with Neeps and Tattie-Cakes - SippitySup

Ingredients

• 4 pound individually cut short ribs, about 4‑inches long each
• kosher salt
• 2 tablespoon extra-virgin olive oil
• 3 slice bacon, roughly chopped
• 1 leek, white and light greenparts washed and roughly chopped
• 1 medium yellow onion, roughly chopped
• 2 carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 1 (750ml) bottle zinfandel wine
• 2 cup chicken stock
• 3 clove garlic, left whole and unpeeled
• 1 tablespoon whole black peppercorns
• 1 bay leaf
• 3 sprigs thyme
• 1 tablespoon honey
• 1 tablespoon tomato paste
• salt and pepper to taste
• 2 large yukon gold potatoes, about 3/4 lb total
• 2 medium rutabagas, about ½ lb total
• salt and white pepper to taste
• 1 large egg
• vegetable oil