Braised Beef Short Ribs with Celeriac
- 1 1/2 L of red wine
- 1/2 c flour
- 1 tsp each salt and black pepper
- 2 Tbsp vegetable oil
- 5 shallots,peeled and halved
- 5 cloves garlic,peeled
- 2 stalks celery,cut i nto 1"pieces
- 1 sprig each rosemary and thyme
- 1 bay leaf
- 1 Tbsp tomato paste
- 4 c chicken stock
- Celeriac Puree (see recipe )
In a large saucepan over medium heat,bring wine to a simmer
Using a barbecue lighter,ignite wine to burn off the alcohol
Simmer,uncovered,until reduced by half to about 3 cups-about 25 min.
Preheat the oven to 350 F.
In a shallow dish,combine flour,salt and pepper.
Add meat and toss to coat.
In a large,oven proof casserole dish,heat oil over medium-high heat.
Add the ribs and brown on all sides,about 5 min
Remove ribs to a plate.
Add shallots,garlic,celery,carrots,rosemary,thyme and bay leaf to casserole
Cook over medium-high heat util lightly browned
Add tomato paste,chicken stock, wine and meat.
Bring to a boil over high heat.
Cover and put in oven.
Cook 2 hrs,stirring occasionally until meat is tender and falls apart easily using a fork.
Using a spoon,skim any fat from top of liquid.
Remove meat to a plate.
Strain wine-chicken stock,discarding solids,reserving liquid.
To serve,divide celeriac evenly.
Top each with an equal portion of meat.
Drizzle with reserved wine-chicken liquid.