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Braised Beef Short Ribs with Celeriac


Carrie Green

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  • 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 )



Step 1

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.
Set aside.
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.


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