Fo-Sho Short Ribs With Balsamic Glaze Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

6 cups whole milk

Kosher salt and freshly ground black pepper

1 cup red wine

1 teaspoon salt

3/4 cup pomegranate juice

1 cup celery root, peeled and 1/2- inch dice

1/4 pound bacon, diced

2 tablespoons canola oil

2 cups carrots, 1-inch dice

2 tablespoons all-purpose flour

Bacon reserved from short ribs

1/4 cup crisp fried onions, for garnish

6 thyme sprigs, whole, tied together with kitchen string

5 tablespoons honey

12 cipollini onions, peeled, whole

1 cup red bell pepper, 1-inch dice

6 cloves garlic, peeled and smashed

1 1/2 cups balsamic vinegar

Balsamic Glaze, recipe follows

1 teaspoon freshly cracked black pepper

2 cups celery, 1-inch dice

3 cups beef stock

4 cups parsnip root, peeled and 1/2- inch dice

1 teaspoon red chili flakes

1 tablespoon pickling spice

1 tablespoon freshly cracked black pepper

2 teaspoons dried rosemary

2 tablespoons salt

Parsnip Puree, recipe follows

4 pounds short ribs

2 tablespoons butter

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