~ Comfort in a bowl: Braised short ribs, celery root and red wine -
Rich meaty stews fortified with wine are the kitchen’s answer to wet and frosty weather. Simmered over hours, sometimes even days, the aromas of beef, wine and spice mix and mingle, concocting delicious aromas that fill the kitchen and soothe the soul. It draws us in to its embrace, tantalized by the warmth and promise of the meal to come. We are hungry yet content in the knowledge that the wait will be well worth it.
Red Wine Braised Short Ribs
Cold weather stews coincide with an abundance of of root vegetables and sturdy tubers, stalwart allies in the fall and winter season. Celery root is the secret ingredient in this recipe, adding depth to the stock with mellow celery notes. Serves 6-8.
5 pounds short ribs
2 tablespoons olive oil
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 cup diced celeriac (celery root) in 1/4 inch pieces
4 garlic cloves, crushed
1/3 cup whiskey
3 cups red wine
1 cup chicken stock
2 tablespoons tomato paste
2 bay leaves
2 teaspoons dried coriander
2 tablespoons brown sugar
Salt and pepper the short ribs. If you have time, refrigerate for a few hours or overnight before proceeding. (Remove from refrigerator 30 minutes before browning.)
Preheat oven to 325 F. Heat oil over medium high heat. Add short ribs in batches without overcrowding. Brown well on all sides, about 8 minutes. Transfer to plate. Repeat with remaining short ribs. Pour off all but 1 tablespoon fat from the pot. Add onion, carrot, celery, celeriac and garlic. Cook, stirring up any brown bits in the pan, until vegetables begin to soften, 3 minutes. Carefully add whiskey. Bring to a boil and cook until whiskey has nearly evaporated. Add wine, stock, tomato paste, bay leaves, coriander, brown sugar, 1 teaspoon salt and 1 teaspoon black pepper. Bring to a boil. Reduce heat, cover pan and place in oven. Bake until the short ribs are very tender, about 3 hours. Remove from oven. Cool; refrigerate overnight.
One hour before serving, remove short ribs from refrigerator. Remove collected fat on surface of the stock. The stock will be congealed. Heat over low heat to liquify. Remove the short ribs and vegetables with a slotted spoon.* Separate the meat from the bones and discard the bones. Bring stock to a boil and cook over medium-high heat until sauce has reduced by half. Return beef and vegetables to the stock and heat through.
*Note: If you wish to fancify the stew, remove only the beef from the reheated stock. Boil the stock with vegetables until reduced. Strain the stock through a fine meshed sieve, pressing down on solids to extract as much flavor as possible. Return beef to strained stock and discard solids.
Sauté additional carrots and rutabaga in olive oil until crisp tender. Add to the stew along with blanched and peeled pearl onions. Simmer until all the vegetables are cooked through.