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1
Preheat oven to 350 degrees F.
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2
In a large Dutch oven, over medium-high heat, cook bacon to render fat.
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3
Remove bacon and reserve as garnish for parsnips.
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4
Season ribs with salt and pepper.
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5
Sear all sides of ribs, in batches, ends included, and then remove.
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6
Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine.
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7
Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs.
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8
Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.
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9
Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven.
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10
Strain and reduce broth by a third.
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11
(Broth to be served with Parsnip Puree.)
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12
In a small pot over medium heat, combine all ingredients.
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13
Whisk occasionally and reduce by one third.
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14
In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme.
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15
Bring to a simmer and reduce heat.
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16
Simmer 5 to 7 minutes or until fork tender.
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17
Strain, reserving liquid.
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18
Discard thyme bundle.
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19
Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency.
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20
Add butter and salt and pepper, to taste, and pulse.
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21
Garnish with bacon and fried onions.
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22
Serve with reduced broth from short ribs.
