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Ingredients

• 2 racks beef short ribs (4 to 5 pounds), cut into individual ribs
• 2 tablespoons Essence, recipe follows
• 1/4 cup vegetable oil
• 1 1/2 cups chopped yellow onions
• 1 stalk celery, trimmed and chopped
• 1 carrot, peeled and chopped
• 1 1/2 tablespoons minced garlic
• 3/4 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 teaspoons chopped fresh rosemary leaves
• 2 sprigs fresh thyme
• 1 cup ruby port
• 2 cups dry red wine
• 4 cups veal or beef stock
• 1 pound butternut or acorn squash, peeled, fibers removed, and cubed
• 2 parsnips, peeled, cut into 1-inch chunks
• 2 carrots, peeled, cut into 1-inch chunks
• 1 large sweet potato, peeled, cut into 1-inch chunks
• 12 ounces egg noodles, cooked al dente, accompaniment
• 1/4 cup chopped green onions, garnish
• 1/4 cup chopped parsley, garnish

Description

Food Network Invites You To Try This Braised Beef Short Ribs And Root Vegetables Over Egg Noodles Recipe From Emeril Lagasse.

Food Network