cookingwithcocktailrings.com
Season the ribs.
Preheat the oven to 325ºF (170ºC). Season the short ribs with salt and pepper. Toss in the flour so they are evenly coated.
1
Sear the ribs.
Heat a large Dutch oven over medium heat, add the oil and heat. Add short ribs to the pot and sear until browned on all sides, about 6 minutes. Remove to a plate and set aside.
2
Sauté vegetables.
Return the pot to medium heat, add the onion, carrot, celery and garlic, sautéing until the vegetables are tender, about 5 minutes.
3
Add braising liquid.
Add the tomato paste, red wine, beef stock, rosemary, bay leaf and short ribs (and any remaining juices) to the pot. Bring to a boil then cover the pot and place in the oven.
4
Braise the short ribs.
Cook, rotating the short ribs about every 45 minutes, until the meat is fork tender, about 2½ to 3 hours.
5
Add root vegetables to pot.
Add the celery root, potato and onion to a large saucepan. Add the milk, salt and 3 cups of water over the top and bring to a boil over medium-high heat.
6
Boil root vegetables.
Reduce the heat to medium and simmer until the vegetables are tender easily be pierced with a fork, about 20 to 30 minutes. Drain the vegetables, discarding the cooking liquid.
7
Blend celery root purée
Add the vegetables to a blender with the butter and Parmesan cheese and blend until pureed. Season to taste with salt.
8
Assemble and serve.
Spoon celery root puree into bowls and top with braised short ribs. Ladle the braising liquid over the top.
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