PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE
Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Combine ribs, wine, garlic, leeks, and carrots in a large roasting pan. Cover and let marinate in the refrigerator 1 day.
- Remove rib sections from marinade and pat dry, then season all over with salt and pepper. With a slotted spoon, transfer vegetables to a colander; reserve marinade.
- Heat olive oil in a large saute pan over medium-high. Sear two rib sections at a time on the meat side until browned, then transfer to a large pot. Once all ribs have been seared, pour off all but 2 tablespoons fat from pan and add vegetables to pan. Saute until deep golden brown, stirring occasionally, about 8 minutes. Transfer to pot and add reserved marinade and the stock. If necessary, add enough water to just cover ribs and vegetables. Bring to a boil, then reduce heat and simmer, covered, until meat is very tender but is not yet falling apart, about 1 1/2 hours.
- Using tongs, transfer ribs to a rimmed baking sheet. Strain liquid through a fine sieve into a saucepan; discard solids. Bring liquid to a simmer; cook, skimming off foam and impurities from the surface, until reduced to 2 cups, about 1 hour. Skim off fat, then stir in chocolate until melted.
- In a small bowl, stir together 2 tablespoons water and flour, then whisk into sauce. Simmer, whisking, until sauce thickens, about 2 minutes. Strain sauce through a fine sieve into a clean saucepan.
- Remove bones and membrane covering underside of ribs. Trim away excess fat. Arrange ribs in a single layer in bottom of pot. Bring sauce to a simmer, then pour over ribs. Bring to a boil. Reduce heat and simmer, covered, until meat is heated through, about 5 minutes. Serve hot with celery root puree, Chinese long beans, and braised salsify.
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Genet ahmad elias Ahmad
geneta24@yahoo.comThis is one of my favorite recipes. The short ribs are always so tender and the celery root puree is the perfect side dish. I've made this dish several times and it's always a hit.
Ameen Mulghani
a.m@hotmail.comI'm always looking for new short rib recipes, and this one did not disappoint. The short ribs were fall-off-the-bone tender and the celery root puree was creamy and flavorful. I will definitely be making this dish again.
ADAA
adaa60@gmail.comThis is a great recipe for a special occasion dinner. The short ribs are impressive and the celery root puree is elegant. I highly recommend this recipe.
Usama Sajjad
susama@yahoo.comI love this recipe! The short ribs are always so tender and juicy, and the celery root puree is the perfect side dish. I've made this dish several times and it's always a hit.
Mohmed Medo
medom4@yahoo.comThis recipe is a keeper! The short ribs were cooked to perfection and the celery root puree was creamy and flavorful. I served it with roasted vegetables and it was a complete meal.
Lx Emon
l.e38@hotmail.comI'm not a big fan of short ribs, but I tried this recipe and was pleasantly surprised. The short ribs were fall-off-the-bone tender and the celery root puree was delicious. I will definitely be making this dish again.
Ashery Kyusilu
a_kyusilu84@gmail.comThis is one of my favorite short rib recipes. The meat is always tender and flavorful, and the celery root puree is a perfect accompaniment. I highly recommend this recipe.
Andrej Kocev
a.kocev89@aol.comI made this dish for a potluck, and it was a hit. Everyone loved the short ribs and the celery root puree. I even got requests for the recipe.
Charmaine Kandenge
charmaine-k43@gmail.comI followed the recipe exactly, and the results were perfect. The short ribs were cooked to perfection and the celery root puree was smooth and delicious. I would highly recommend this recipe to anyone.
ENSURED UNIVERSAL TRADE
e_trade28@yahoo.comThe celery root puree was a nice touch. It added a bit of sweetness and creaminess to the dish. I could see this puree being used as a side dish for other meals as well.
pak Afghan dosti amjad ali official
pak_a@yahoo.comI'm always looking for new ways to cook short ribs, and this recipe did not disappoint. The braising method resulted in tender, flavorful meat that melted in my mouth.
Siddiq Ahmad
a_siddiq56@gmail.comI made this dish for a special occasion dinner, and it was a huge success. Everyone raved about the short ribs and the celery root puree. I will definitely be making this dish again.
Janet Kromah
k_j@hotmail.comThis dish was a bit more time-consuming than I expected, but it was worth it. The short ribs took about 3 hours to braise, but the results were well worth the wait.
Fatiema Abrahams
f-a@gmail.comI'm not a big fan of celery root, but this puree was surprisingly good. It was light and fluffy, with a slightly sweet flavor. It paired perfectly with the rich short ribs.
Ssekibuule alfred
a.s@yahoo.comThis braised short ribs recipe is a winner! The meat was fall-off-the-bone tender and the celery root puree was velvety smooth. I served it with roasted potatoes and asparagus, and it was a hit with my family.