Braised Beef Short Ribs with Celeriac

By CarrieG

Carrie Green

Ingredients

• 1 1/2 L of red wine
• 1/2 c flour
• 1 tsp each salt and black pepper
• 2 Tbsp vegetable oil
• 5 shallots,peeled and halved
• 5 cloves garlic,peeled
• 2 stalks celery,cut i nto 1"pieces
• 1 sprig each rosemary and thyme
• 1 bay leaf
• 1 Tbsp tomato paste
• 4 c chicken stock
• Celeriac Puree (see recipe )

Preparation

Step 1

In a large saucepan over medium heat,bring wine to a simmer
Using a barbecue lighter,ignite wine to burn off the alcohol
Simmer,uncovered,until reduced by half to about 3 cups-about 25 min.
Set aside.
Preheat the oven to 350 F.
In a shallow dish,combine flour,salt and pepper.
Add meat and toss to coat.
In a large,oven proof casserole dish,heat oil over medium-high heat.
Add the ribs and brown on all sides,about 5 min
Remove ribs to a plate.
Add shallots,garlic,celery,carrots,rosemary,thyme and bay leaf to casserole
Cook over medium-high heat util lightly browned
Add tomato paste,chicken stock, wine and meat.
Bring to a boil over high heat.
Cover and put in oven.
Cook 2 hrs,stirring occasionally until meat is tender and falls apart easily using a fork.
Using a spoon,skim any fat from top of liquid.
Remove meat to a plate.
Strain wine-chicken stock,discarding solids,reserving liquid.
To serve,divide celeriac evenly.
Top each with an equal portion of meat.
Drizzle with reserved wine-chicken liquid.