Braised Short Ribs with Celery Root/Potato Mash


Braised Short Ribs with Celery Root/Potato Mash
Braised Short Ribs with Celery Root/Potato Mash This is comfort food at its best. Make this on a cold day, put in a big bowl and savor.
Recipe type: Main
  • 8 bone-in short ribs (about 5¾ pounds)
  • Kosher salt and black pepper
  • ¼ cup flour
  • Extra-virgin olive oil
  • 1 large onion chopped
  • 3 ribs celery chopped
  • 2 carrots, peeled and chopped
  • 4 cloves garlic chopped
  • 3 small cans of tomato paste
  • 2 ½ cups red wine (cabernet)
  • 3 cups beef broth
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves
  • for celery root/potato mash
  • 1 whole celery root
  • 4 large russet potatoes
  • 1 ½ cup heavy cream
  • 1 stick butter cut into small squares
  1. Season each short rib generously with salt and pepper, lightly coat with flour. In a large dutch oven, coat with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches.
  2. Preheat the oven to 375 degrees F.
  3. After all the short ribs are browned, remove and put on a plate. Drain the fat from pan and then add fresh oil, add all the vegetables and garlic in the pan. Season the vegetables generously with salt and brown, approximately 5 to 7 minutes. Add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Reduce the mixture by half.
  4. Add the broth; return the short ribs to the pan till all the meat is completely covered. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 4 hours. Check periodically during the cooking process and add more broth, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve over the celery/potato mash and top with the braising liquid.
  5. Celery Root Potato mash
  6. Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are "fork tender". Strain the celery root and potatoes.
  7. Put the cream in a small saucepan and bring it to a boil. Meanwhile, mash the celery root and potatoes in a large bowl. Add the hot cream and pieces of the butter a little at a time and stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated or to desired consistency. Taste for seasoning, and serve warm with the ribs and sauce immediately or keep warm until ready to use.