Marilyn called me a couple of days ago and left a message on my phone saying: “I am making braised short ribs with a reduced red wine sauce to go along with a celery root purée. I heard the message without any excitement because I am not a big fan of celery (I’ve been learning to eat it but I’m still a long way away to say that I love it) and also I am not a big fan of braised anything. When I was little my mom used to make this braised beef with potatoes… No comment!! Even in restaurants when I had the chance to try it it wasn’t very flavorful. Tenderness doesn’t mean that it has flavor. I think most people get so focused on the tenderness of the short ribs that they forget about the flavor. However, this didn’t happen with this dish! It was tender and flavorful!! The sauce was AMAZING and I had to have a spoonful of it to eat on every bite. And, the celery root purée…was great!!! Topped with braised celery this was so special! I am a believer now! A perfect special dinner to have friends or family over!!
I have made so many braised short rib dishes and celery root purees over the years that for me it’s super easy. The thing about this recipe that I loved was the addition of braised celery on top as a garnish, an additional celery bit to go along with the rest of the dish. This particular take I found from Daniel Boulud….one of my favorite chefs. I love to re-read over many of my cookbooks and rediscover classic recipes. So, here you go…enjoy this as a great holiday meal!!
3 bottles dry red wine
2 T. vegetable oil
10 short ribs
kosher salt and freshly ground pepper
flour for dredging
14 cloves peeled garlic
8 large shallots, peeled, trimmed and split
2 medium carrots, peeled, trimmed and cut into chunks
2 stalks celery, peeled, trimmed and cut into chunks
1 medium leek, white and green parts, rinsed and chopped
6 sprigs Italian parsley
4 sprigs thyme
2 sprigs rosemary
4 bay leaves
2 T. tomato paste
3-4 quarts beef or veal stock
Preheat oven to 350F.
Pour wine into a saucepan over medium heat. When hot, set it aflame and let the alcohol die out. Increase heat to boil and reduce by half. Remove and set aside.
Warm oil in a large dutch oven over medium high heat. Season ribs with salt and pepper and dredge in flour. Brown ribs on all sides in batches and set aside. Toss vegetables into the same pot with the herbs. Brown for 5-7 minutes and then stir in tomato paste and cook for another minute.
Add reduced wine, ribs and stock. Bring to a boil and cover. Put into the oven and braise for 2 1/2 hours or until the ribs are tender when pierced with a fork.
Remove from oven and skim the fat from the pot. Remove the ribs from the pot and set aside to keep warm. Boil the liquid until it thickens and reduces to 1 quart. Season with salt and pepper and strain to remove the solids. Serve sauce over ribs and celery root puree topped with braised celery.
Celery Root Puree
1 quart whole milk
2 T. kosher salt
2 lbs. celery root, trimmed and cut into chunks
1 lb. yukon gold potatoes, peeled and cut into chunks
1 stick unsalted butter, cut into pieces
kosher salt and pepper
Put milk, 4 cups water, 2 T. kosher salt, celery root and potatoes into a medium pot and bring to a boil over medium heat. Reduce heat to medium and cook at a simmer until vegetables are easily pierced with a fork. Drain the vegetables and return to the pot over low heat. Cook enough to remove excess moisture and then place into a kitchenaid food processor. Add butter and process until just smooth and creamy, being careful not to overwork the mixture. Season with salt and pepper. Serve with braised ribs and braised celery.
2 bunches celery
1 T. olive oil
2 carrots, peeled, trimmed and cut into chunks
1 turnip, peeled, trimmed and cut into chunks
kosher salt and pepper
2 1/2-3 c. chicken stock
Trim the bottom of each bunch of celery, making sure the stalks remain together. Cut the top of the celery off reserving the bottom 2/3, this is the part you will be using. Trim the celery with a vegetable peeler to remove the tough outer strands. Cut the celery into quarters.
Warm oil in a large sauté pan over medium heat. Add the carrots, turnips and celery quarters and season with salt and pepper. Cook for 3-4 minutes. Pour in the stock and bring to a boil. Reduce to a simmer and cook for 20-25 minutes until they can be easily pierced with a fork and the liquid has evaporated creating a glaze. Discard the carrots and turnips and serve the celery over the ribs and puree.
Beijos e Tchau!!
Ludmilla and Marilyn Chudda