Sherry-Braised Short Ribs With Potato-Apple "Risotto"

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8 meaty beef short ribs (6 pounds)

Kosher salt

1/4 cup vegetable oil

2 medium onions, coarsely chopped

2 Granny Smith apples, cored and coarsely chopped

1 head of garlic, cloves peeled and smashed

1 carrot, coarsely chopped

1 celery rib, coarsely chopped

1 cup dry sherry

1 cup tomato puree

4 dried bay leaves

3 cups low-sodium chicken broth

Freshly ground pepper

Potato-Apple "Risotto"

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