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Sunday supper and more

Braised short ribs and potato-parsnip mash

(Catherine Smart for The Boston Globe)
March 7, 2012
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Serves 4 with leftovers

RIBS

1/4  cup flour 

 Salt and pepper, to taste  

8  large bone-in short ribs (about 5 pounds) 

2  tablespoons vegetable oil 

1  large onion, chopped  

3  ribs celery, chopped 

3  carrots, chopped 

3  cloves garlic, chopped 

1  can (6 ounces) tomato paste 

2  cups red wine 

2  cups beef stock 

1  bay leaf 

1  small bunch fresh thyme, tied with string 

1. Set the oven at 375 degrees. In a shallow bowl, mix the flour, salt, and pepper. Dredge the short ribs in the flour mixture.

2. In a large flameproof casserole, heat the oil over medium-high heat. Brown the meat on all sides. Transfer the meat to a plate.

3. Stir in the onion, celery, and carrots. Cook, stirring often, for 5 minutes. Stir in the garlic and tomato paste. Cook, stirring, 1 minute more.

4. Return ribs to the pan. Add the wine, stock, bay leaf, and thyme. Bring to a boil. Cover the pot and transfer to the oven. Cook the ribs for 3 hours, turning them once, and adding water if the pan seems dry, or until they are falling off the bone.

PUREE

3  large Yukon Gold potatoes, cut into 2-inch pieces 

4  parsnips, cut into 2-inch pieces 

 Salt and pepper, to taste  

1/4  cup (4 tablespoons) butter 

3/4  cup milk 

1. In a large saucepan, combine the potatoes and parsnips with a large pinch of salt and water to cover. Bring to a boil, lower the heat, and simmer for 15 minutes until vegetables are tender. Drain into a colander. Return vegetables to the pot with the butter, milk, salt, and pepper.

2. Turn the heat to low. With a potato masher, mash the mixture until smooth. Divide the puree among 4 plates. Discard the thyme from the ribs and spoon off fat from the surface of the mixture. Set 1 short rib on each plate and spoon over sauce. Reserve 4 short ribs and half the sauce for the pasta. Catherine Smart

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