Madeira-Braised Short Ribs With Parslied Potatoes

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4 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces

Salt and freshly ground pepper

1/2 cup all-purpose flour

1/2 cup extra-virgin olive oil

3 bay leaves

4 large carrots, coarsely chopped

4 celery ribs, coarsely chopped

1 large Spanish onion, coarsely chopped

8 garlic cloves, minced

1 large jalapeƱo, quartered through the stem

3 tablespoons tomato paste

1 1/2 cups Rainwater Madeira

6 cups beef stock or canned low-sodium broth

3 tablespoons finely chopped flat-leaf parsley

Parslied Pototoes

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