Daniel Boulud’s Short Ribs Braised in Red Wine w/ Celery Duo

Sastojci

Daniel Boulud’s Short Ribs Braised in Red Wine w/ Celery Duo (3 X recipe)

9 bottles dry red wine

6 Tbs. vegetable oil

24 short ribs, trimmed of excess fat

salt and crushed black peppercorns

Flour, for dredging

24 large shallots, peeled, trimmed, split, and dried

6 med. carrots, peeled, and cut into 1-inch pieces

6 ribs of celery, peeled, and cut into 1-inch pieces

3 medium leeks (white and light green parts), chopped& dried

30 cloves of garlic, peeled

18 sprigs of flat-leaf parsley

6 bay leaves and 6 thyme sprigs

6 Tbs. tomato paste

9 quarts unsalted beef broth

Freshly ground white pepper

Celery Duo, for serving

1. Pour wine into lg. sauce pan and set over medium heat.  When wine is hot, set aflame- when flame dies out, turn up heat and allow to boil until it reduces by half.

2. Preheat oven to 350F

3. Season ribs with salt and pepper.

4. Dust half of the ribs with 3 Tbs. flour.

5. Heat oil over med-high heat in large pan.  When oil is hot, sear ribs 4-5 minutes on each side, until well browned.

6. Remove ribs from pan, but keep 3 Tbs. of remaining fat.

7. Lower heat and brown vegetables and herbs (5-7 minutes), stir in tomato sauce and cook 1 min.

8. Add the wine and ribs and broth to the pot.  Bring to a boil- cover tightly and briase 2 ½ hours.  Skim every 30 min and discard fat.  Cool and chill overnight, scrape off fat.

9. Serve celery root puree with ribs.