Braised Short Ribs with Celery Root Purée
Our recipe for braised beef short ribs is roughly based on a recipe by chef Melissa Muller Daka whose restaurants in Manhattan, Bar Eolo and Pastai have earned critical acclaim. The addition of cocoa powder to the braising liquid gives this rib dish an interesting Mexican chocolate mole personality trait. Guadalajara and Florence, Italy. Yumm!
Ingredients
For the ribs
- 3 tbsp olive oil
- 3 lb beef short ribs bone-in
- 1/4 cup cocoa powder unsweetened
- 5 cloves garlic smashed
- 2 stalks celery chopped
- 1 yellow onion chopped
- 1 carrot chopped
- 1/4 cup tomato paste
- 3 cups red wine full-bodied red wine, such as nero d'avola
- 2 cups beef stock
- 3 cinnamon stick
- 2 bay leaf
- 2 sprigs sage
- 2 whole cloves
- 1 sprig thyme
- 1 star anise
- 2 tbsp unsalted butter
- 3 tbsp pomegranate seeds
- 1 cup arugula
- salt
For the puree
- 3 tbsp olive oil
- 3 cloves garlic thinly sliced
- 1 leek use white part only, thinly sliced
- 2 1/2 lb celery root peeled and cut into 1″ pieces
- 3 1/2 cups chicken stock
- 1/2 tsp ground celery seed
- salt
Instructions
Make the ribs:
- Preheat oven to 400°.
- Heat oil in an 8-qt. Dutch oven over medium-high heat. Season ribs with salt and pepper; rub with 3 tbsp. cocoa powder.
- Working in batches, cook ribs, turning as needed, until browned, 8–10 minutes; transfer to a plate. Add garlic, celery, onion, and carrot to pan; cook until soft, 6–8 minutes. Add tomato paste; cook 3 minutes. Add wine; reduce by half, 4–6 minutes.
- Return ribs to pan and add stock, cinnamon, bay leaves, sage, cloves, thyme, and star anise; boil. Cover and bake until beef is very tender, 1½ hours.
- Transfer ribs to a plate; discard bones. Slice ribs in half crosswise. Place pan over medium-high heat and add remaining cocoa powder; simmer until liquid is reduced to about 2 cups, 18–20 minutes, then strain into a bowl. Stir in butter, salt, and pepper.
Make the purée:
- Heat oil in a 6-qt. saucepan over medium-high heat; cook garlic and leek until soft, 3–4 minutes. Add celery root, stock, celery seed, salt, and pepper; boil. Reduce heat to medium; cook until celery root is tender, 25–30 minutes.
- Let cool slightly. Using a slotted spoon, transfer vegetables and 1 cup cooking liquid to a blender and purée until smooth.
- Divide purée between plates and top with short ribs; drizzle with sauce and garnish with pomegranate seeds and, if you like, microgreens.
Notes
Note: Celery root, also known as "celeriac", may be difficult to find in most supermarkets. The best substitute would be adding a mix of peeled celery stalks (which are slightly milder in taste than the root) and peeled turnips to provide similar texture. For a puree of this type you might also substitute as small amount of potatoes to obtain the desired consistency.
Recetas similares
Low carb Recipes
[video_lightbox_youtube video_id=”_nQCagxmLns” width=1080 height=700 anchor=”https://coctione.com/wp-content/uploads/2023/04/VPH-Recipeasies-Eggs-Benedict-720×285-1.jpg”]
[video_lightbox_youtube video_id=”KHCDJNfVD0I” width=1080 height=700 anchor=”https://coctione.com/wp-content/uploads/2023/04/VPH-Recipeasies-Fish-Mussel-Chowder-720×225-1.jpg”]