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Short ribs

shortrib.jpgVince Parkinson, the executive chef at the Calgary Golf and Country Club, has a great recipe for braised short ribs and whipped potato with celery root.

 

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Whipped Potato With Celery Root (serves 6)

1 celery root peeled and chopped

4 - 5 baker potatoes peeled and cut into chunks

2 Tbsp butter

3 Tbsp sour cream

grated zest of 1 orange

salt and freshly ground pepper to taste

Cook celery root in simmering salted water until tender, drain and puree in food processor.

Cook potatoes in salted water until tender, drain and mash mixing in butter and cream.

Add zest to mashed celery root then add to mashed potatoes, season with salt and pepper

 

Braised Short Ribs (serves 4)

1/3 Cup flour

salt and pepper to taste

1/2 tsp paprika

3 - 4 lbs beef short ribs, bone in

2 Tbsp vegetable oil

2 medium onions

1/2 Cup tomato sauce

1/2 Cup barbecue sauce

2 Tbsp molasses

2 Tbsp cider vinegar

Combine flour, salt, pepper and paprika.

Trim excess fat from ribs.

Dredge ribs in flour mixture and brown in oil on all sides.

Remove to casserole.

Chop onion into large chunks and place on top of browned ribs.

Whisk tomato sauce, barbecue sauce, molasses and cider vinegar together in saucepan.

Bring to a boil and pour over ribs and onions.

Cover and bake at 275 degrees F (140C) for 3 to 4 hours.

Serve with mashed potatoes and a green vegetable.  

 

 

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