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Red Wine Braised Short Ribs with Parsnip Celery Root Puree
COLEY COOKS20Ingredients
4Hours
1820Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 short ribs (big, meaty, about 3 lbs total, excess fat trimmed)
- kosher salt
- pepper
- 1 Tbsp. olive oil
- 1 medium carrot (scrubbed, no need to peel, diced)
- 1 stalk celery (diced)
- 1 onion (very large, diced)
- 6 cloves garlic (finely chopped)
- 1 Tbsp. tomato paste
- 2 Tbsp. flour (use a gluten free flour or omit for gf/Paleo)
- 1 1/2 cups dry red wine
- 2 cups water
- 2 bay leaves
- 1 sprig fresh thyme (sub 1/2 teaspoon dried)
- 1 1/2 lb. parsnips (3 medium, peeled and cubed)
- 1 1/2 lb. celery root (peeled and cubed)
- 4 Tbsp. butter
- 1 cup whole milk
- kosher salt (to taste)
- white pepper (to taste)
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NutritionView More
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1820Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1820Calories from Fat1250 |
| % DAILY VALUE |
| Total Fat139g214% |
| Saturated Fat63g315% |
| Trans Fat |
| Cholesterol295mg98% |
| Sodium910mg38% |
| Potassium2330mg67% |
| Protein57g |
| Calories from Fat1250 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber15g60% |
| Sugars18g |
| Vitamin A60% |
| Vitamin C80% |
| Calcium30% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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