Yield: 4 Portions

2½ pounds boneless beef short ribs, cut crosswise into 3” pieces
4 cups Burgundy wine
4 cups yellow onion, peeled,
cut into julienne
2 tablespoons garlic cloves, peeled
4 cups button mushrooms, sliced
1 sprig rosemary
3 sprigs thyme
1 each bay leaf
salt and black pepper, to taste
2 cups olive oil
8 cups low-sodium beef stock
¼ cup butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  1. Remove excess fat from short ribs, place into a plastic container, and cover with wine, onion, garlic, mushrooms, rosemary, thyme, and bay leaf. Marinate for 12 to 24 hours.
  2. Preheat oven to 275 degrees.
  3. Remove short ribs from marinade and dry with paper towels. Season on all surfaces evenly with salt and pepper. Strain marinade, reserving liquid and vegetables.
  4. Heat oil in a large Dutch oven over medium-high heat. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer browned ribs to plate and set aside.
  5. Reduce heat to medium and add reserved onions and garlic. Cook gently until soft and caramelized, about 15 minutes.
  6. Add mushrooms and continue to cook for about 10 minutes, deglazing pan.
  7. Add reserved red wine and cook until liquid is reduced three-quarters. Remove any foam that comes to surface.
  8. Add short ribs and beef stock, then bring to a boil. Cover with an oven-proof lid (or foil) and transfer to oven.
  9. Cook 5 to 6 hours, or until meat is spoon-tender but still retains a pink interior.
  10. Transfer short ribs to a platter. Spoon fat from surface of sauce and discard. Add butter and cook over medium heat until butter is melted.
  11. Season sauce to taste with salt and pepper.
  12. To serve, spoon celery root purée (see recipe below) onto a plate and place short ribs on top.

Celery Root Purée
4 cups celery root, peeled,
cut into 2-inch cubes
2 cups russet potato, peeled,
cut into 2-inch cubes
4 ounces butter
8 ounces whole milk, warmed
1 tablespoon salt
½ teaspoon white pepper

  1. Cut the potato and celery root into 2-inch chunks and place in a medium pot, covering with salted water. Cook vegetables until very tender, about 30 minutes. Drain, discarding cooking liquid.
  2. Combine the vegetables, butter, milk, salt, and white pepper into a blender or food processor and purée until smooth. If more liquid is needed, add more milk.

Recipes courtesy Mon Ami Gabi executive chef Nelli Maltezos

Photo courtesy Mon Ami Gabi