Slow-Braised Asado with Root Vegetables, Bone Marrow & Red Wine

Ingredients

3.3 lbs beef short ribs (asado), bone-in

2 split marrow bones

1 large red onion

2 carrots

1 celery root (celeriac)

1 parsley root

4 garlic cloves

1/2 bottle dry red wine

2 cups beef or chicken stock

2 tbsp silan (date syrup) or pomegranate molasses

Fresh thyme, rosemary, and bay leaves

Olive oil

Salt and freshly ground black pepper

Directions

Sear the meat: In a heavy-bottomed Dutch oven or cast-iron pot, heat olive oil and sear the short ribs on all sides until deeply browned. Remove and set aside.

Add vegetables: Roughly chop all vegetables. Add the onion, carrots, celery root, parsley root, garlic, and marrow bones to the pot. Sauté until lightly golden and fragrant.

Deglaze and season: Return the seared meat to the pot. Add red wine, stock, herbs, silan (or pomegranate molasses), salt, and pepper. Bring to a gentle

simmer.

Slow braise: Cover the pot and cook on low heat for 3.5 to 4 hours, until the meat is fall-off-the-bone tender and the sauce is rich and concentrated.

To serve: Spoon into a warm copper or cast-iron serving dish. Serve with the braised vegetables, a generous ladle of sauce, and rustic sourdough bread on the side for dipping.

Serves 6