Niman Ranch Short Rib Recipe
Caramelized Sunchoke Puree, Calabrian Broccolini, Crispy Celery Root, Horseradish Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Short Ribs
Caramelized Sunchoke Puree
Calabrian Broccolini
Crispy Celery Root
Horseradish Sauce
Method
Short Ribs
- 1
Prepare the Short Ribs
Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper.
- 2
Sear the Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- 3
- 4
Caramelized Sunchoke Puree
- 5
Cook the Sunchokes
In a pot, cover sunchokes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain.
- 6
Make the Puree
In a blender, combine cooked sunchokes, butter, heavy cream, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
Calabrian Broccolini
- 7
Blanch the Broccolini
In boiling salted water, blanched broccolini for 2-3 minutes until bright green. Drain and shock in ice water.
- 8
Sauté
In a skillet, heat olive oil over medium heat. Add blanched broccolini and Calabrian chili paste. Sauté for 5 minutes and season with salt.
Crispy Celery Root
- 9
Fry the Celery Root
Heat vegetable oil in a pot to 350°F (175°C). Fry the julienned celery root in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season with salt.
Horseradish Sauce
- 10
Mix the Sauce
In a bowl, combine prepared horseradish, sour cream, lemon juice, and salt. Mix well and adjust seasoning to taste.
