Braised short ribs with winter root vegetables

4 lbs beef short ribs (we used half boneless, half bone-in)

3-4 tbs canola oil

2 small turnips

1 large parsnip

1/2 medium celeriac (celery root)

3 medium carrots

1 small onion

4 large white mushrooms, quartered

1 cup red wine

1 1/2 cups beef or chicken stock

28 oz can diced tomatoes

kosher salt/fresh ground pepper

Peel and roughly chop turnips, parsnip, celeriac, carrots and onion.

Place a large, preferably cast-iron, skillet over high heat. Add oil and sear short ribs on all sides. Remove meat to a dish and set aside. Add vegetables to same pan and allow to cook and caramelize for about 5 minutes, stirring frequently. Add mushrooms in the final minute. Remove and set aside.

Add red wine to pan to deglaze, using a wooden spoon to dislodge all the flavourful bits. Add stock and continue to deglaze until liquid is hot.

Into a pre-warmed stoneware dish, place vegetables. Arrange meat over top, followed by tomatoes and stock. Season and place in a 325F oven for 3 hours.

When finished, remove short ribs and half-to-two-thirds of the vegetables. Purée remaining vegetables, along with the liquid, to make a thick, savoury, sauce. Season to taste. Serve ribs and vegetables over gnocchi, with a ladle of sauce.

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