Braised Short Ribs with Potatoes and Apples Risotto Style

subscribe to Bon Appétit Ingredients For short ribs: 6 (10-ounce) bone-in beef short ribs 1 teaspoon fine sea salt 1/2 cup olive oil 3 medium onions, cut into large dice 1 head garlic, peeled and cloves left whole 3 medium carrots, peeled and cut into large dice 3 medium celery stalks, cut into large dice 2 medium Granny Smith apples, peeled, cored, and cut into large dice 2 cups dry red wine 8 ounces strained tomato purée 10 cups chicken stock or low-sodium chicken broth 1/4 teaspoon freshly ground black pepper 4 whole dried bay leaves
For the potatoes and apples "risotto style:" 2 large Yukon Gold potatoes, peeled and cut into small dice 2 large Granny Smith apples, peeled, cored, and cut into small dice 2 tablespoons unsalted butter 1 medium onion, cut into small dice 4 cloves garlic, minced 1/2 cup crisp, dry white wine 1/2 cup chicken stock or low-sodium chicken broth 2 ounces Parmesan cheese, finely grated (about 1/2 cup) Juice of 1/2 lemon 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper print a shopping list for this recipe

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