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Red Wine Braised Short Ribs with Parsnip Celery Root Puree

Nicole Gaffney (ColeyCooks.com)
  • 240 minutes
  • Serves 4

INGREDIENTS

4

Meaty short ribs, big

2

Bay leaves

1

Carrot, medium

1

stalk Celery

1 1/4 lb

Celery root

6 cloves

Garlic

1

Onion, very large

1 1/4

lbs Parsnips

1

large sprig Thyme, fresh

1 tbsp

Tomato paste

2 tbsp

Flour

1

Kosher salt

1

Kosher salt and pepper

1

White pepper

1 tbsp

Olive oil

4 tbsp

Butter

1/2 cup

Whole milk

1 1/2 cups

Red wine, dry

2 cups

Water