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Braised Short Ribs with Roasted Root Vegetable Mash Recipe
Beef, Sides
Serves 4
Ingredients for Root Vegetable Puree
3 Parsnips, peeled & chopped
3 Carrots, peeled & chopped
12 Garlic Cloves, peeled whole cloves
1 large Rutabaga, peeled & chopped
Ingredients for Mash
4 Yukon Gold Potatoes
½ cup Cream
8 tbsp Butter
Salt
Ingredients for Braised Beef Short Ribs
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
17 Broad Street, Charleston, SC, 29401
843-722-4220
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