Jan 26, 2017

Red Wine Braised Short Ribs with Celery Root Purée

Prep Time: 10 mins
Cook Time: 2 hrs 30 mins
Nothing is more comforting in chilly weather than a rich and hearty braise.

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Nothing is more comforting in chilly weather than a rich and hearty braise. The tender meat falls off the bone and can be eaten with just a fork, no need for cutting.

The moist heat from the method of braising (roasting meat with a liquid at a low temperature over a long period of time) causes the connective tissue in the meat to soften and transforms well marbled, fatty and often tough cuts of short ribs into incredibly tender meat with a rich sauce.

Red Wine Braised Short Ribs with Celery Root Purée

More About Short Ribs

Short ribs come from the cut of the cow referred to as the “short plate” – the large pieces of rib that extend down from the ribeye. English-cut short ribs means that when the ribs are separated from each other the meat sits on top of the bone. This is the most common cut of short rib.

Why You Should Braise Meat

The primal cut of meat is a tougher cut so it’s the perfect pairing for the method of braising. While it’s risen in price and popularity in recent years it’s fairly widely available. For this recipe I prefer to buy them with the bone attached. Not only does the marrow from the bone add to the flavor, it also makes for an impressive presentation. I portion about one short rib per person. Check out more braise recipes here.

red wine braised short ribs with celery root purée

Key Ingredients in This Recipe

  • Short ribs – I use bone-in beef short ribs in this recipe though boneless can be substituted as well. When purchasing short ribs, look for well-marbled, short ribs with a good meat to bone ratio. They’re one of my favorite cuts of beef because when they are cooked slowly over a long period of time, they retain a meaty, beefy flavor and the collagen melts into the sauce all in one pot.
  • Celery root – The winter vegetable celery root may not be the prettiest vegetable out there – but here I puree this knobby produce with some potatoes and cheese for the perfect base and accompaniment for the beef and sauce. Celery root puree has a mild flavor brought out by simmering the vegetables in milk before straining and blending until smooth.
  • Beef stock – Beef stock is typically made from bones as well as aromatics and vegetables while beef broth is made with the meat. How does that affect their flavor? Beef stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones. On the other hand, beef broth is much more mellow in flavor.
  • Red wine – Red wine rounds out the flavor of the braised short ribs. Use a dry red wine won’t overpower the dish by making it too sweet. While I will use just about any red wine in a pinch I prefer cooking with pinot noir. The biggest tip when cooking with wine is to use good quality wine – never cook with anything you wouldn’t drink!

red wine braised short ribs

How to Make Red Wine Braised Short Ribs

  1. Season the short ribs. Preheat oven to 325ºF. Thoroughly dry the ribs with a paper towel then season the short ribs on both sides with salt and pepper.
  2. Sear the short ribs. Heat a Dutch oven over medium heat, add the oil and heat through. In batches to avoid over-crowding the pot, add the short ribs to the pot and sear until they are browned on all sides, about 6 minutes. Remove to a plate and set aside. Continue with the remaining short ribs and set aside.
  3. Sauté the aromatics. In the Dutch oven over medium heat add the onion, carrot, celery and garlic, sautéing until the vegetables are tender, about 5 minutes. Add the flour and stir constantly, letting cook until the flour turns light brown, about 3 minutes.
  4. Bring the broth to a boil. Add the tomato paste and stir to combine before adding the red wine, beef stock, rosemary, bay leaf and short ribs to the pot. The ribs should not be completely covered by the liquid. Bring the mixture to a boil over medium heat then cover the pot and place in the oven.
  5. Braise the meat. Cook, rotating the short ribs about every 45 minutes, until the meat is fork tender, about 2½ hours, removing the lid for the last 30 minutes of cooking. Remove from oven and let sit for at least 5 minutes then skim off any fat from the top and discard.
  6. Cook the celery root. In a large saucepan over medium heat, bring the milk, 3 cups of water and salt to a boil over high heat. Add the celery root, potato and onion and return to a boil.
  7. Simmer and drain. Reduce the heat to medium and simmer until the vegetables are tender and can easily be pierced with a fork, about 20 to 30 minutes. Drain the vegetables, discarding the cooking liquid.
  8. Blend the celery root. Add the vegetables to a blender with the butter and Parmesan cheese and blend until pureed. Season to taste with salt.
  9. Serve. Spoon celery root puree into bowls and top with braised short ribs. Ladle the braising liquid over the top. Serve with roasted vegetables on the side (optional).

Red Wine Braised Short Ribs with Celery Root Purée

Print Pin
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Serves 4

Ingredients:

For the red wine braised short ribs:

  • pounds bone-in English-cut beef short ribs*
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 6 cloves garlic, chopped
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (I use cabernet sauvignon)
  • 2 cups beef stock
  • 2 sprigs rosemary
  • 2 bay leaves

For the celery root puree:

  • 3 cups whole milk
  • teaspoons kosher salt, plus additional for seasoning
  • 2 large celery roots, peeled and cut into 2-inch cubes (about 1½ pounds)
  • 1 large russet potato, peeled and cut into 2-inch cubes
  • ½ medium yellow onion, roughly chopped
  • 5 tablespoons unsalted butter
  • ½ cup Parmesan cheese

Instructions:

For the red wine braised short ribs:

  • Preheat oven to 325ºF (170ºC). Thoroughly dry the ribs with a paper towel then season the short ribs on both sides with salt and pepper.
  • Heat a Dutch oven over medium heat, add the oil and heat through. In batches to avoid over-crowding the pot, add the short ribs to the pot and sear until they are browned on all sides, about 6 minutes. Remove to a plate and set aside. Continue with the remaining short ribs and set aside.
  • In the Dutch oven over medium heat add the onion, carrot, celery and garlic, sautéing until the vegetables are tender, about 5 minutes. Add the flour and stir constantly, letting cook until the flour turns light brown, about 3 minutes.
  • Add the tomato paste and stir to combine before adding the red wine, beef stock, rosemary, bay leaf and short ribs to the pot. The ribs should not be completely covered by the liquid. Bring the mixture to a boil over medium heat then cover the pot and place in the oven.
  • Cook, rotating the short ribs about every 45 minutes, until the meat is fork tender, about 2½ hours, removing the lid for the last 30 minutes of cooking. Remove from oven and let sit for at least 5 minutes then skim off any fat from the top and discard.

For the celery root puree:

  • In a large saucepan over medium heat, bring the milk, 3 cups of water and salt to a boil over high heat. Add the celery root, potato and onion and return to a boil.
  • Reduce the heat to medium and simmer until the vegetables are tender and can easily be pierced with a fork, about 20 to 30 minutes. Drain the vegetables, discarding the cooking liquid.
  • Add the vegetables to a blender with the butter and Parmesan cheese and blend until pureed. Season to taste with salt.

To serve:

  • Spoon celery root puree into bowls and top with braised short ribs. Ladle the braising liquid over the top. Serve with roasted vegetables on the side (optional).

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  1. Ever since I bought my Enameled Cast Iron Dutch Oven, braised short ribs have been at the top of my bucket list. I finally remembered to look for them at Costco, but when I took them out of the package, they were cut the wrong way, read: perpendicular to the bone, instead of like a traditional rib. I was disappointed that my inaugural attempt would not be picture perfect, but they still turned out SO well. The flavor is amazing, and my house smelled bomb all day. Plus, you can serve them with the rest of the wine that you opened, making it a perfect pairing!

    This is my new “I want to impress these people” dinner menu!

    • So happy to hear you enjoyed the recipe Shannon! I agree it’s perfect to pair them with the rest of the wine! Thanks for sharing!