Name: Braised Short Ribs
Yield: 6
Ingredients: 5 medium carrots -; 4 flanken-style short ribs -; 2 bottle red wine (Cabernet or Merlot) -; 1/2 head garlic -; 1 medium leek -; 1 red onion -; 2 ribs celery -; coarse salt and freshly ground black pepper -; 2 tbsp. Extra virgin olive oil -; 2 tbsp. all purpose flour -; Homemade beef stock or canned, store-bought, low-sodium beef broth (optional) -; 1 oz. bittersweet chocolate -; 1 small celeriac -; 4 turnips -; 5 sprig fresh flat-leaf parsley -

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Ingredients for - Braised Short Ribs

1. 5 medium carrots -

2. 4 flanken-style short ribs -

3. 2 bottle red wine (Cabernet or Merlot) -

4. 1/2 head garlic -

5. 1 medium leek -

6. 1 red onion -

7. 2 ribs celery -

8. coarse salt and freshly ground black pepper -

9. 2 tbsp. Extra virgin olive oil -

10. 2 tbsp. all purpose flour -

11. Homemade beef stock or canned, store-bought, low-sodium beef broth (optional) -

12. 1 oz. bittersweet chocolate -

13. 1 small celeriac -

14. 4 turnips -

15. 5 sprig fresh flat-leaf parsley -

How to cook deliciously - Braised Short Ribs

1. Stage

Cut 2 carrots crosswise into 1-inch pieces and add to a large bowl, along with short ribs, wine, garlic, leek, onion, and celery; toss to combine. Cover, and let marinate, refrigerated, overnight.

2. Stage

Preheat oven to 350 degrees F. Remove meat from marinade and pat dry. Drain vegetables, reserving liquid; set aside.

3. Stage

Season meat with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Working in batches, add short ribs; cook until browned on all sides, 1 to 2 minutes. Transfer to a plate and set aside; repeat process with remaining ribs.

4. Stage

Add vegetables to Dutch oven and cook until lightly browned, about 2 minutes. Add flour and cook, stirring, for 1 minute more.

5. Stage

Return meat to Dutch oven, along with liquid from marinade and enough beef stock or water to cover meat by 2 inches. Bring to a boil over high heat; reduce heat to a simmer, cover, and transfer to oven. Cook until meat is tender, 2 to 3 hours.

6. Stage

Remove meat from liquid and let cool slightly. Strain liquid into a large saucepan, pressing down on solids to remove any liquid; discard solids. Place liquid over medium-high heat and gently stir in chocolate until melted.

7. Stage

Cut remaining 3 carrots into 1 1/2-inch pieces and add to saucepan, along with celeriac and turnips. Cook until vegetables are tender and sauce is thickened, about 15 minutes. Remove meat from bones; trim fat and discard. Add meat to liquid and cook until heated through, about 5 minutes more. Serve immediately garnished with parsley.