Zinfandel Braised Short Ribs with Neeps and Tattie-Cakes
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Cooking tools:
- Dutch oven
- Food processor
- Grater
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Saute pan
- Baking dish
- Spatula
- Slotted spoon
- Spoon
- Fine-mesh sieve
- Paper towel
- Plate
- Serving bowl
- Refrigerator
Ingredients
- 4 pounds individually cut short ribs, about 4‑inches long each
- kosher salt
- 2 tablespoons extra-virgin olive oil
- 3 slices 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 cups chicken stock
- 3 cloves garlic, left whole and unpeeled
- 1 tablespoon whole black peppercorns
- 1 bay leaf
- 3 sprigs thyme
- 1 tablespoon honey
- 1 tablespoon tomato paste
- salt
- pepper
- 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
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