ingredients

• 6 bone-In beef short ribs (about 4.5 lbs)
•  1/2 cup Kosher salt 
• 1/4 cup crushed black pepper 
• 4 large carrots, peeled 
• 1 rutabaga, peeled and cubed 
• 1 head garlic, peeled 
• 1 - 12 oz. bag frozen pearl onions 
• 6 sprigs fresh rosemary (save 2 for garnish) 
• 3 bay leaves 
• 1 Tbsp vegetable or canola oil 
• 1 bottle red wine 
• 2 cups beef broth 
• 2 Tbsp honey 
• 1/4 cup balsamic glaze

cooking

1. Season fresh/thawed beef short ribs on all sides with salt and pepper. 
2. Place carrots, rutabaga, garlic, pearl onions, 4 sprigs of rosemary, and bay leaves in a deep roasting pan or casserole dish. 
3. In a hot skillet, add oil, and sear every side of each short rib about 2.5 minutes until browned. 
4. Add seared meat to your roasting dish. 
5. Deglaze your skillet by adding 1/2 cup of wine while still hot, and pour deglazing liquid into your roasting dish. 
6. Add beef broth and wine until liquid touches the bottom of the meat. 
7. Wrap the roasting dish with plastic wrap, and then foil. 
8. Cook at 325° Fahrenheit for 4 hours. 
9. Check for desired tenderness with a fork and ensure that internal temp of meat is at least 165° F. Rewrap roasting dish for any additional cook time if necessary. 
10. Remove the dish from oven, discard the bay leaves, and allow to cool.
11. Chill the dish overnight in the refrigerator. 
12. Once chilled, remove the top layer of solid fat from liquid in the roasting dish.
13. Reheat the dish for 20 minutes at 250° F. 
14. Set aside enough pearl onions to use as a garnish for each served short rib.

For the Root Vegetable Puree:

• Move the rest of the vegetables to a blender pitcher and puree them, adding liquid from the roasting dish until the puree is a smooth texture. Add honey and salt to the puree to desired taste.
• Serve each short rib individually on top of a scoop of root vegetable puree. Garnish with pearl onions, fresh rosemary, and drizzle with balsamic glaze to taste.
  

Note: This recipe is designed to be made ahead of time and chilled overnight. This allows for removal of fat from the vegetable puree. However it can also be served immediately out of the oven, though we would recommend serving the root vegetables whole in this case.