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Harvest Short Rib Comfort & Egg Noodles
Guest Chef Julie Anne Rhodes

Harvest Short Rib Comfort
Servings: 4

Ingredients:
2 racks of beef short ribs (4 pounds)
1/4 cup flour
1 teaspoon pepper + more to taste
1 teaspoon salt + more to taste
3 Tablespoons canola oil, divided
1 large onion, chopped
3 celery stalks, chopped
3 large carrots, chopped
3 large parsnips, chopped
1 large sweet potato
3 cloves garlic, minced
2 tablespoons tomato paste
2 bay leaves
2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
2 cups dry red wine
14 1/2 oz can diced tomatoes
3 cups beef broth
Italian parsley, chopped

Directions:
1). Heat the oil in a large Dutch oven over medium heat. Mix flour, 1 teaspoon freshly ground black pepper, and 1 teaspoon salt. Dredge the short ribs in the flour mixture, shake any excess off, and brown on all sides in the Dutch oven (you may need to work in batches). Remove to a plate and tent with foil to keep warm.
2).  Add onion, celery, carrots, and parsnips to remaining oil and rendered fat. Cook until softened and starting to caramelize, 7-8 minutes. Add garlic, bay leaves, thyme, and rosemary, cook  30 seconds or until fragrant, giving it a good stir.
3). Add tomato paste, stirring well to mix throughout. Pour in red wine, stirring and scraping up any brown bits from bottom of pan, bring to boil and cook until reduced by 1/2. Add sweet potatoes, diced tomatoes, and beef broth. Return to boil, then reduce heat to medium low. Cover and simmer gently for 2-3 hours, until meat is so tender it falls from the bones. Stir occasionally, and make sure there is always at least 1 inch of liquid in the pan (adding more broth or water if necessary).
4). Transfer meat to a platter and tent with foil to keep warm. Skim fat, bring to boil, and cook until sauce has thickened, 10-15 minutes if necessary. Remove bay leaves, pour over meat, and sprinkle with chopped parley.
Note: Additional root vegetables I love in this stew include celery root, turnip, and rutabaga.
Serving Suggestions: Serve over mashed potatoes, with egg noodles, or fresh crusty bread.
 
Buttered Egg Noodles with Parsley
Servings: 6
 
Ingredients:
1 package egg or yolk-free noodles
2 tablespoon butter
1 tablespoon Italian parsley, chopped
salt and pepper to taste
 
Directions:
1). Cook noodles according to package instructions.
2). Drain, and return to pan with butter. Stir over low heat until butter is melted.
3). Season to taste with salt and pepper, toss with parsley and serve.