Red-wine Braised Beef Short Ribs with Carrots, Celery Root Puree, Persillade

I tried out this dish, and it turned out quite well. I would advise braising for at least 3 hours; I did mine on the stovetop. The celery root puree complements the dish nicely, because the celery root is silky smooth, a sophisticated side of the beef ribs.

Celery Root Puree

- 4 cups skim milk
- 2 lbs celery root, peeled, chopped
- 1/2 lb yukon gold potatoes
- heavy cream
- butter
- salt/pepper
- sea salt

1. Cook the celery root and potatoes in milk until tender. Season with sea salt, salt, and pepper.
2. Drain, and puree.
3. Add in butter to puree.
4. Add in heavy cream to achieve desired consistency.
   

Persillade

- garlic
- parsley

1. Finely mince garlic and parsley.
2. Mix together.
3. Garnish ribs.
   

Beef Short Ribs

- 2 packs beef short ribs (about 8 ribs), trimmed
- salt, pepper
- flour
- carrots, sliced
- leeks, coarsely sliced
- celery
- garlic
- tomato paste
- 1 quart beef broth
- 1 quart vegetable broth
- 2-3 cups red wine
- shallots or onions

1. Trim excess fat off of the ribs.
2. Rub with salt, pepper, flour (to help retain juices during searing).
3. Sear each side of beef ribs on high heat for 4 minutes each. Remove from heat and set aside.
   
4. Turn heat to medium. Saute vegetables in pot (leeks, celery, garlic, carrots). Add a dash of tomato paste.
5. Add wine, both broths, and ribs back into the pot.
6. Every so often, skim the top of the sauce to remove fat.
7. After about 3 hours (or until meat falls off the bone), remove the ribs yet again.
8. Reduce the sauce to about 2 cups worth.
9. Serve with celery root puree.
10. Enjoy!

Don't forget to spoon some of that wonderful reduced jus on it!


Another view.