3-4 pounds bone in beef short ribs
sea salt and freshly ground pepper
1 Tablespoon olive oil
1 pound parsnips, peeled and cut into chunks
4 medium carrots, peeled and cut into chunks
1 medium onion, peeled and cubed
1 garlic bulb, peeled and sectioned
1 Tablespoon flour
1 bottle Sainte Genevieve Winery Bolduc
1 14 ounce can reduced sodium beef broth
1 Tablespoon Dijon mustard
1 Tablespoons chopped fresh thyme
Season short ribs with salt and pepper. Working in batches in a large pot, cook ribs in oil on medium high heat until well browned. Remove from pot and set aside. Add parsnips, carrots, onion and garlic; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cool one minute more. Add wine, broth and Dijon to pot, scraping up any browned bits on the bottom of the pot with a wooden spoon. Return short ribs to the pot. Bring to a boil; reduce heat and simmer over low heat, covered but with the lid cracked, for 2 hours. Remove cover and simmer over medium high heat for 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes. Makes 4 servings.
Recipe courtesy of my sister in law, Amanda, one of the best cooks I know. Yum-O!