Ingredients
short ribs
- 6 pounds 3-inch-long meaty beef short ribs
- Coarse kosher salt
- 1/4 cup all purpose flour
- 1/2 cup olive oil, divided
- 3 cups chopped onions
- 3 cups 3/4-inch cubes peeled turnips (about 1 pound)
- 2 cups chopped peeled carrots (about 8 ounces)
- 2 cups chopped celery
- 8 garlic cloves, peeled
- 1/4 pound sun-dried tomatoes (not packed in oil)
- 1/4 cup (lightly packed) fresh thyme sprigs
- 5 large fresh sage sprigs
- 5 bay leaves
- 2 cups dry red wine
- 4 cups low-salt chicken broth
- Balsamic vinegar (optional)
swiss chard
- 1/4 cup olive oil
- 4 garlic cloves, thinly sliced
- 2 pounds Swiss chard, center ribs removed, leaves cut crosswise into 1-inch-thick ribbons (about 28 cups)
Special equipment
- Food mill
Description
These Ribs Would Be Delicious Served With Mash Potatoes.
Bon Appetit Magazine
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