3 carrots, chopped
2 leeks, rinsed well and chopped
3 pounds bone-in beef short ribs, fat trimmed
Salt and freshly ground black pepper
3/4 cup reduced-sodium beef broth
1/2 cup white wine
1/4 cup soy sauce
2 tablespoon minced fresh ginger
4 cloves garlic, minced
1 large celery root cubed
1.5 T oil
1 T oil

4 cups instant brown rice
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped scallions
2 tablespoons minced pickled jalapenos
1 teaspoon lime zest

Preheat oven to 300

Salt & Pepper ribs and let sit while prepping vegatables.

In a medium bowl, whisk together broth, sherry, soy sauce, and ginger.

Heat a Dutch Oven over med-high heat.

Add oil (1.5T) when hot and brown top and both sides of the ribs in batches.

Set aside on a plate.

Drain out fat.  Throw in remaining 1T of oil
Saute carrots, leeks and celery root with a little salt and some pepper for 7 min.  Add garlic and saute for 3 more min.  

Burrow the ribs back down into the vegatables, fat side down.
Pour in braising liquid.

Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours.

Cook rice according to package directions.

While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.

