Ingredients
5 medium carrots
4 flanken-style short ribs
2 bottle red wine (Cabernet or Merlot)
1/2 head garlic
1 medium leek
1 red onion
2 ribs celery
coarse salt and freshly ground black pepper
2 tbsp. Extra virgin olive oil
2 tbsp. all purpose flour
Homemade beef stock or canned, store-bought, low-sodium beef broth (optional)
1 oz. bittersweet chocolate
1 small celeriac
4 turnips
5 sprig fresh flat-leaf parsley
Preparation
Step 1Cut 2 carrots crosswise into 1-inch pieces and add to a large bowl, along with short ribs, wine, garlic, leek, onion, and celery; toss to combine. Cover, and let marinate, refrigerated, overnight.Step 2Preheat oven to 350 degrees F. Remove meat from marinade and pat dry. Drain vegetables, reserving liquid; set aside.Step 3Season meat with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Working in batches, add short ribs; cook until browned on all sides, 1 to 2 minutes. Transfer to a plate and set aside; repeat process with remaining ribs.Step 4Add vegetables to Dutch oven and cook until lightly browned, about 2 minutes. Add flour and cook, stirring, for 1 minute more.Step 5Return meat to Dutch oven, along with liquid from marinade and enough beef stock or water to cover meat by 2 inches. Bring to a boil over high heat; reduce heat to a simmer, cover, and transfer to oven. Cook until meat is tender, 2 to 3 hours.Step 6Remove meat from liquid and let cool slightly. Strain liquid into a large saucepan, pressing down on solids to remove any liquid; discard solids. Place liquid over medium-high heat and gently stir in chocolate until melted.Step 7Cut remaining 3 carrots into 1 1/2-inch pieces and add to saucepan, along with celeriac and turnips. Cook until vegetables are tender and sauce is thickened, about 15 minutes. Remove meat from bones; trim fat and discard. Add meat to liquid and cook until heated through, about 5 minutes more. Serve immediately garnished with parsley.
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