Name: Braised Short Ribs with Potatoes and Apples "Risotto Style"
Yield: Makes 6 servings
Ingredients: 6 (10-ounce) bone-in beef short ribs; 1 teaspoon fine sea salt; 1/2 cup olive oil; 3 medium onions, cut into large dice; 1 head garlic, peeled and cloves left whole; 3 medium carrots, peeled and cut into large dice; 3 medium celery stalks, cut into large dice; 2 medium Granny Smith apples, peeled, cored, and cut into large dice; 2 cups dry red wine; 8 ounces strained tomato purée; 10 cups chicken stock or low-sodium chicken broth; 1/4 teaspoon freshly ground black pepper; 4 whole dried bay leaves; 2 large Yukon Gold potatoes, peeled and cut into small dice; 2 large Granny Smith apples, peeled, cored, and cut into small dice; 2 tablespoons unsalted butter; 1 medium onion, cut into small dice; 4 cloves garlic, minced; 1/2 cup crisp, dry white wine; 1/2 cup chicken stock or low-sodium chicken broth; 2 ounces Parmesan cheese, finely grated (about 1/2 cup); Juice of 1/2 lemon; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper

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Braised Short Ribs with Potatoes and Apples "Risotto Style"Lara Ferroni

This is a Web-exclusive recipe for Epicurious from chef David Padberg at Park Kitchen in Portland, Oregon. It's perfect for serving to watch the Super Bowl or on any cold, wintery night.

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