Braised Short Ribs with Roasted Root Vegetable Mash Recipe | Recipies from Charleston, SC Restaurants | Charleston Restaurants | Charleston Dining | Charleston, SC
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Ingredients
- 3 Parsnips, peeled & chopped
- 3 Carrots, peeled & chopped
- 12 Garlic Cloves, peeled whole cloves
- 1 large Rutabaga, peeled & chopped
- 4 Yukon Gold Potatoes
- ½ cup Cream
- 8 tbsp Butter
- Salt
- 4 boneless Beef Short Ribs
- 5 ribs of Celery
- 2 Onions
- 3 Carrots
- 4 Garlic Cloves
- ½ bunch of Thyme
- 2 Tomatoes
- 1 cup Red Wine
- 2 cups Beef Broth or Veal Stock
- 2 cups Chicken Stock
- Salt & Pepper, to taste
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