Reviews (1) Add Rating & Review 72 Ratings 5 star values: 22 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 0 Martha Stewart Member Rating: Unrated 10/06/2014 I had to braise the short ribs for 3 hours to get them tender, not 1 & 1/2. Also I found 1 oz of chocolate added to the sauce to be way too much. Maybe half that amount or less would work. I added the full oz & then had to thin it out with more beef stock to cut the chocalate. Otherwise the flavores are nice.
Back to Pierre Schaedelin’s Braised Short Ribs with Celery Root Puree All Reviews for Pierre Schaedelin’s Braised Short Ribs with Celery Root Puree - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 braised-short-ribs-mslb7029.jpg
Ingredients Ingredient Checklist 8 sections short ribs (each about 1 pound and with 3 ribs) 4 cups dry red wine 6 garlic cloves 2 leeks, white and pale green parts only, cut into 1-inch lengths, washed and well drained 2 carrots, peeled and cut into 3-inch lengths Coarse salt and freshly ground black pepper 2 tablespoons olive oil 2 cups Beef Stock for Braised Short Ribs or low-sodium store-bought broth 1 ounce bittersweet chocolate 1 tablespoon all-purpose flour Pierre Schaedelin’s Celery Root Puree Chinese Long Beans Braised Salsify for Braised Short Ribs
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 braised-short-ribs-mslb7029.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
braised-short-ribs-mslb7029.jpg
braised-short-ribs-mslb7029.jpg
Ingredients
Ingredients
- 8 sections short ribs (each about 1 pound and with 3 ribs) 4 cups dry red wine 6 garlic cloves 2 leeks, white and pale green parts only, cut into 1-inch lengths, washed and well drained 2 carrots, peeled and cut into 3-inch lengths Coarse salt and freshly ground black pepper 2 tablespoons olive oil 2 cups Beef Stock for Braised Short Ribs or low-sodium store-bought broth 1 ounce bittersweet chocolate 1 tablespoon all-purpose flour Pierre Schaedelin’s Celery Root Puree Chinese Long Beans Braised Salsify for Braised Short Ribs
Directions
Combine ribs, wine, garlic, leeks, and carrots in a large roasting pan. Cover and let marinate in the refrigerator 1 day.
Remove rib sections from marinade and pat dry, then season all over with salt and pepper. With a slotted spoon, transfer vegetables to a colander; reserve marinade.
Heat olive oil in a large saute pan over medium-high. Sear two rib sections at a time on the meat side until browned, then transfer to a large pot. Once all ribs have been seared, pour off all but 2 tablespoons fat from pan and add vegetables to pan. Saute until deep golden brown, stirring occasionally, about 8 minutes. Transfer to pot and add reserved marinade and the stock. If necessary, add enough water to just cover ribs and vegetables. Bring to a boil, then reduce heat and simmer, covered, until meat is very tender but is not yet falling apart, about 1 1/2 hours.
Using tongs, transfer ribs to a rimmed baking sheet. Strain liquid through a fine sieve into a saucepan; discard solids. Bring liquid to a simmer; cook, skimming off foam and impurities from the surface, until reduced to 2 cups, about 1 hour. Skim off fat, then stir in chocolate until melted.
In a small bowl, stir together 2 tablespoons water and flour, then whisk into sauce. Simmer, whisking, until sauce thickens, about 2 minutes. Strain sauce through a fine sieve into a clean saucepan.
Remove bones and membrane covering underside of ribs. Trim away excess fat. Arrange ribs in a single layer in bottom of pot. Bring sauce to a simmer, then pour over ribs. Bring to a boil. Reduce heat and simmer, covered, until meat is heated through, about 5 minutes. Serve hot with celery root puree, Chinese long beans, and braised salsify.
Reviews (1)
Add Rating & Review 72 Ratings 5 star values: 22 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 0
Martha Stewart Member Rating: Unrated 10/06/2014 I had to braise the short ribs for 3 hours to get them tender, not 1 & 1/2. Also I found 1 oz of chocolate added to the sauce to be way too much. Maybe half that amount or less would work. I added the full oz & then had to thin it out with more beef stock to cut the chocalate. Otherwise the flavores are nice.
Reviews (1)
Add Rating & Review 72 Ratings 5 star values: 22 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 0
Add Rating & Review
72 Ratings 5 star values: 22 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 0
72 Ratings 5 star values: 22 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 0
72 Ratings 5 star values: 22 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 0
5 star values: 22 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 0
Martha Stewart Member Rating: Unrated 10/06/2014 I had to braise the short ribs for 3 hours to get them tender, not 1 & 1/2. Also I found 1 oz of chocolate added to the sauce to be way too much. Maybe half that amount or less would work. I added the full oz & then had to thin it out with more beef stock to cut the chocalate. Otherwise the flavores are nice.Martha Stewart Member
Rating: Unrated 10/06/2014
I had to braise the short ribs for 3 hours to get them tender, not 1 & 1/2. Also I found 1 oz of chocolate added to the sauce to be way too much. Maybe half that amount or less would work. I added the full oz & then had to thin it out with more beef stock to cut the chocalate. Otherwise the flavores are nice.
Rating: Unrated
All Reviews for Pierre Schaedelin’s Braised Short Ribs with Celery Root Puree
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pierre Schaedelin’s Braised Short Ribs with Celery Root Puree
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
