Braised Short Ribs with Root Vegetables - The Local Palate

Ingredients

• 2 celery stalks, chopped
• 4 large carrots, chopped
• 4 large onions, chopped
• 12 short ribs
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 cups red wine
• 4 quarts chicken stock
• 4 cups balsamic vinegar
• 8 sprigs thyme
• 4 sprigs rosemary
• 2 bay leaves
• 6 garlic cloves
• 24 baby carrots
• 1 bunch parsnips, trimmed and sliced into coins
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 5 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 tablespoons chopped parsley leaves,
• Kosher salt and freshly ground black pepper to taste