BRAISED SHORT RIBS WITH CELERY ROOT PUREE

BRAISED SHORT RIBS WITH CELERY ROOT PUREE image

Yield 4 servings

Number Of Ingredients 13

8 3- to 4-inch-long meaty beef short ribs (about 3 1/2 pounds), top membrane trimmed
6 tablespoons olive oil
1 onion, quartered
2 celery stalks, cut in half
1 carrot, cut in half
4 garlic cloves
1 1/2 cups dry red wine
6 cups low-salt beef broth
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
Celery Root Puree (see recipe)

Steps:

Sprinkle ribs with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add ribs; cook until brown, turning often, about 8 minutes. Transfer to large bowl. Add onion, celery, carrot, and garlic to pot; saute until vegetables are brown, scraping bottom of pot often, about 7 minutes. Return ribs and any juices from bowl to pot. Add wine and bring to boil. Add broth. Bring to simmer. Cover and simmer over medium-low heat until meat is tender, about 2 hours. Mix butter and flour in small bowl to form smooth paste. Using tongs, transfer ribs to large bowl; cover. Strain cooking liquid; discard solids. Return cooking liquid to pot. Whisk in flour mixture. Boil until sauce thickens slightly, whisking often, about 7 minutes. Return ribs to sauce. Stir in parsley and thyme. Cover; simmer just until ribs are heated through, about 5 minutes. Spoon Celery Root Puree onto center of 4 plates. Top each with 2 ribs and serve.