Braised Beef Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Season the beef short ribs with salt, black pepper, and thyme. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.

2. 2

   Deglaze the Pot

   In the same pot, pour in the red wine and scrape up any browned bits from the bottom. Let it simmer for about 5 minutes until reduced slightly.

3. 3

   Add Stock and Braise

   Add the beef stock to the pot along with the seared short ribs. Bring to a simmer, cover, and transfer the pot to a preheated oven at 300°F (150°C) for about 2.5 to 3 hours, or until the meat is tender.

4. 4

   Make Celery Root Puree

   While the ribs are braising, peel and chop the celery root into chunks. Boil in salted water until tender, about 20 minutes. Drain and blend with heavy cream and butter until smooth. Season with salt to taste.

5. 5

   Prepare Baby Carrots

   In a small pot, blanch the baby carrots in boiling water for about 3-4 minutes until just tender. Drain and set aside.

6. 6

   Fry the Leeks

   Slice the leeks thinly and rinse to remove any dirt. Heat oil in a pan over medium heat, and fry the leeks until golden and crispy. Drain on paper towels.

7. 7

   Serve

   Plate the celery root puree, top with the braised beef short ribs, arrange the baby carrots around, and finish with a drizzle of the red wine demi-glace and crispy leeks on top.