It’s chilly outside and we’ve got the perfect winter dish to warm you up: Mon Ami Gabi’s Braised Beef Short Ribs with a celery root purée! Perfect for a dinner party or date night, put your skills to the test with this easy to create dish.
Braised Beef Short Rib
Yield: 4 Portions
Recipe courtesy Mon Ami Gabi Executive Chef Nelli Maltezos
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
- 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 12-24 hours.
- Preheat oven to 275 degrees.
- Remove the short ribs from marinade and dry with paper towels. Season on all surfaces evenly with salt and pepper. Strain the marinade, reserving liquid and vegetables.
- Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer browned ribs to plate and set aside.
- Reduce heat to medium and add reserved onions and garlic. Cook gently until soft and caramelized, about 15 minutes.
- Add mushrooms and continue to cook for about 10 minutes, deglazing the pan.
- Add the reserved red wine and cook until liquid is reduced three-quarters. Remove any foam that comes to the surface.
- Add short ribs and beef stock, then bring to a boil. Cover with an oven-proof lid (or foil) and transfer to oven.
- Cook 5-6 hours, or until the meat is spoon tender, but still retains a pink interior.
- Transfer short ribs to a platter. Spoon fat from surface of sauce and discard. Add butter and cook over medium heat until the butter is melted. Season sauce to taste with salt and pepper.
- To serve, spoon celery root puree onto a plate and place short rib 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
- 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.
- Combine the vegetables, butter, milk, salt, and white pepper into a blender or food processor and puree until smooth. If more liquid is needed, add more milk.