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  • Dan Boulud's Short Ribs Braised In Red Wine With Celery Duo

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    Dan Boulud's Short Ribs Braised In Red Wine With Celery Duo
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 bot dry red wine
    • 2 Tbsp. vegetable oil
    • 8 x beef short ribs excess fat trimmed Salt to taste Crushed black peppercorns to taste Flour for dredging
    • 8 lrg shallots peeled, trimmed, split, rinsed, and dry
    • 2 med carrots peeled, trimmed, and cut into 1" lengths
    • 2 x celery ribs peeled, trimmed, and cut into 1" lengths
    • 1 med leek, white and light-green parts coarsely minced, washed, and dry
    • 10 x garlic cloves peeled
    • 6 sprg flat-leaf parsley
    • 2 x bay leaves
    • 2 x thyme sprigs
    • 2 Tbsp. tomato paste
    • 3 quart unsalted beef broth Freshly-grnd white pepper to taste Celery Root Puree (see recipe) Braised Celery (see recipe)

    Directions

    1. Pour the wine into a large saucepan set over medium heat. When the wine is warm, carefully set it aflame. Let the flames die out, then increase the heat so which the wine boils; allow it to boil till it cooks down by half. Remove from the heat.
    2. Center a rack in the oven and preheat to 350 degrees.
    3. Hot the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 Tbsp. flour. Then, when the oil is warm, slip the ribs into the pot and sear 4 to 5 min on each side, till well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 Tbsp. of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 min, then stir in the tomato paste and cook for 1 minute.
    4. Add in the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hrs or possibly till the ribs are very tender. Every 30 min, skim and throw away fat from the surface. (It's best to make the recipe to this point, cold and refrigeratethe ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
    5. Carefully transfer the meat to a platter; keep hot. Boil the pan liquid till it has reduced to 1 qt. Season with salt and white pepper and pass through a fine strainer; throw away the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or possibly in a 350 degree oven.)
    6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pcs of braised celery over each serving. Pour the sauce onto the plate around the puree.
    7. This recipe yields 8 servings.
    8. Comments: Chef Boulud says which the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The "Celery Duo" starts with a celery root puree and ends with the braised ribs which top the beef.
    9. 12-10-2000"

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