Braised Short Ribs with Roasted Root Vegetable Mash Recipe | Recipies from Charleston, SC Restaurant
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Cooking tools:
- Dutch oven
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Pot
- Saucepan
- Skillet
- Colander
- Potato masher
- Measuring cup
- Measuring spoon
- Tongs
- Wooden spoon
- Mixing bowl
- Ladle
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
- Pepper
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