Root -braised Short Ribs With Sesame Seeds

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1/4 cup flour
• 2 tablespoons oil
• 6 lbs beef short ribs, bone-in
• 2 celery ribs, sliced
• 2 medium onions, peeled and sliced
• 2 medium parsnips, peeled and sliced (or carrots)
• 6 garlic cloves, peeled
• 12 ounces root
• 1 1/2 cups beef bouillon
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 2 bay leaves
• 2 tablespoons sesame seeds, toasted (optional)
• 2 lbs sweet potatoes, peeled and chunked

Recipe

• 1 heat oven to 300 degrees. place flour in a gallon-size food-storage bag.
• 2 heat 1 tablespoon oil in a 6- to 8-quart dutch oven or 12- to 14-inch cast iron skillet over medium-high heat. working in batches, add the ribs to the bag, shake to coat with flour, shake off the excess and brown well on the meaty side, 3 to 5 minutes. set aside.
• 3 heat remaining 1 tablespoon oil in the pot. sauté the celery, onions, parsnips and garlic over medium heat until lightly browned, about 5 minutes. add root , bouillon, tomato paste, vinegar and bay leaves. bring to boil, stirring to loosen browned bits on bottom of pan.
• 4 return short ribs to dutch oven, partially submerging them in the liquid. cover tightly. (if your skillet has no lid, use heavy-duty foil.) braise in oven 3 hours @ 300 degrees f.
• 5 if not making ahead, skim as much fat as possible from the liquid. if making a day ahead, refrigerate & remove the hardened layer of fat before reheating. sprinkle with sesame seeds and serve.