Beef Short Ribs Recipe with Root Vegetable Puree

Ingredients (14)

• 6 bone-In beef short ribs (about 4.5 lbs)
• 1/2 cup Kosher salt
• 1/4 cup crushed black pepper
• 4 large carrots, peeled
• 1 rutabaga, peeled and cubed
• 1 head garlic, peeled
• 1 12 oz. bag frozen pearl onions
• 6 sprigs fresh rosemary (save 2 for garnish)
• 3 bay leaves
• 1 Tbsp vegetable or canola oil
• 1 bottle red wine
• 2 cups beef broth
• 2 Tbsp honey
• 1/4 cup balsamic glaze