Sherry Braised Beef Short Ribs With Autumn Vegetables Recipe

Ingredients For Sherry Braised Beef Short Ribs With Autumn Vegetables Recipe

• 1 stalk Celery, small, coarsely chopped
• 0.5 Carrot, small, peeled and coarsely chopped
• 0.5 Spanish onion, small, coarsely chopped
• 0.5 Head garlic, halved
• 3 sprig Flat leaf parsley, fresh, coarsely chopped
• 2 sprig Fresh thyme, coarsely chopped
• 1 sprig Fresh rosemary, small, coarsely chopped
• 1 cup Apple cider
• 0.75 cup Cream sherry, or another sweet sherry
• 2 tablespoon Sherry vinegar
• 4 Black peppercorns
• 1 Bay leaf
• 2 teaspoon Kosher salt
• 6 inch Beef short ribs, each four long
• 2 cup Pearl onions
• 2 Yukon gold potatoes
• 0.75 inch 2 parsnips, peeled and cut into dice
• 0.75 inch 1 celery root, peeled and cut into dice
• 0.75 inch 1 turnip, peeled and cut into dice
• 3 tablespoon Olive oil
• Kosher salt
• Pepper, freshly ground
• 2 cup All purpose flour
• 0.5 cup Spanish paprika, not smoked paprika
• 0.25 cup Chili powder
• 3 teaspoon Kosher salt
• 1.5 teaspoon Cayenne
• 0.75 cup Olive oil
• 5 cup Veal stock