Braised Short Ribs With Parsnips & Pearl Onions

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 celery ribs , chopped

1 1/2 tablespoons fresh thyme , minced

1/4 cup unbleached all purpose flour

3 cups red wine

1 (15 ounce) can diced fire roasted tomatoes , drained

fresh ground black pepper

1 teaspoon tomato paste

4 tablespoons minced garlic

1/4 teaspoon salt

8 ounces frozen pearl onions (do not thaw)

6 lbs bone in english style beef short ribs, trimmed of excess fat & silver skin (from the chuck portion if possible as they are meatier)

1/4 teaspoon evaporated cane juice (sugar)

3 bay leaves

6 ounces thick cut bacon (6 slices)

4 medium parsnips , peeled & cut diagonally in 3/4-inch slices

6 tablespoons fresh parsley , chopped

4 cups low sodium chicken broth

sea salt

1 tablespoon fresh rosemary , minced

2 large carrots , chopped

3 large onions , chopped

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