Daniel Boulud's Short Ribs Braised in Red Wine With Celery D

Sastojci

Daniel Boulud's Short Ribs Braised in Red Wine With Celery Duo

3 bottles dry red wine

2 T vegetable oil

8 short ribs, trimmed of excess fat

s & p

Flour, for dredging

8 large shallots, split

2 med-sized carrots, peeled and cut into 1-inch lengths

2 ribs celery, cut into 1-inch lengths

1 med-sized leek (white and light green parts), coarsely shopped and eased

10 cloves garlic, peeled

6 sprigs flat leaf parsley

2 bay leaves

2 thyme sprigs

2 T tomato paste

3 qts beef broth

Reduce 2 gal wine by half.

Preheat oven to 350.

Season ribs with s & p, dredge half in flour. Sear in hot oiled pan 4-5 mins per side until

well browned. Repeat with remaining ribs. Remove all but 1 T fat from skillet and

brown the veggies and herbs light;y, 5-7 mins. Stir in tomato paste and cook for 1 min.

Add wine, ribs, and broth to pot. Bring to boil, cover tightly, and put in oven to braise for

2 1/2 hrs or until rinse are tender. Every 30 mins, discard fat from surface. (Or put ribs

in fridge overnight and scrape off fat the next day.)

Transfer meat to a platter, keep warm. Boil pan liquid until it has reduced to 1 qt.

Season with s & p and pass through a fine strainer; discard the solids. Ribs and sauce

can be combined and kept covered in the fridge for 2-3 days. Reheat gently, basting

frequently, on top of the stove or in a 350 oven.

To serve, spoon celery root puree into the center of 8 plates and top each with a short

rib. Cross 2 pieces braised celery over each serving. Pour sauce onto the plate and

around the puree.