PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE
Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Combine ribs, wine, garlic, leeks, and carrots in a large roasting pan. Cover and let marinate in the refrigerator 1 day.
- Remove rib sections from marinade and pat dry, then season all over with salt and pepper. With a slotted spoon, transfer vegetables to a colander; reserve marinade.
- Heat olive oil in a large saute pan over medium-high. Sear two rib sections at a time on the meat side until browned, then transfer to a large pot. Once all ribs have been seared, pour off all but 2 tablespoons fat from pan and add vegetables to pan. Saute until deep golden brown, stirring occasionally, about 8 minutes. Transfer to pot and add reserved marinade and the stock. If necessary, add enough water to just cover ribs and vegetables. Bring to a boil, then reduce heat and simmer, covered, until meat is very tender but is not yet falling apart, about 1 1/2 hours.
- Using tongs, transfer ribs to a rimmed baking sheet. Strain liquid through a fine sieve into a saucepan; discard solids. Bring liquid to a simmer; cook, skimming off foam and impurities from the surface, until reduced to 2 cups, about 1 hour. Skim off fat, then stir in chocolate until melted.
- In a small bowl, stir together 2 tablespoons water and flour, then whisk into sauce. Simmer, whisking, until sauce thickens, about 2 minutes. Strain sauce through a fine sieve into a clean saucepan.
- Remove bones and membrane covering underside of ribs. Trim away excess fat. Arrange ribs in a single layer in bottom of pot. Bring sauce to a simmer, then pour over ribs. Bring to a boil. Reduce heat and simmer, covered, until meat is heated through, about 5 minutes. Serve hot with celery root puree, Chinese long beans, and braised salsify.
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS
This recipe for braised short ribs is courtesy of Martha's personal chef, Pierre Schaedelin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 15
Steps:
- Cut 2 carrots crosswise into 1-inch pieces and add to a large bowl, along with short ribs, wine, garlic, leek, onion, and celery; toss to combine. Cover, and let marinate, refrigerated, overnight.
- Preheat oven to 350 degrees. Remove meat from marinade and pat dry. Drain vegetables, reserving liquid; set aside.
- Season meat with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Working in batches, add short ribs; cook until browned on all sides,1 to 2 minutes. Transfer to a plate and set aside; repeat process with remaining ribs. Add vegetables to Dutch oven and cook until lightly browned, about 2 minutes. Add flour and cook, stirring, for 1 minute more. Return meat to Dutch oven, along with liquid from marinade and enough beef stock or water to cover meat by 2 inches. Bring to a boil over high heat; reduce heat to a simmer, cover, and transfer to oven. Cook until meat is tender, 2 to 3 hours.
- Remove meat from liquid and let cool slightly. Strain liquid into a large saucepan, pressing down on solids to remove any liquid; discard solids. Place liquid over medium-high heat and gently stir in chocolate until melted.
- Cut remaining 3 carrots into 1 1/2-inch pieces and add to saucepan, along with celeriac and turnips. Cook until vegetables are tender and sauce is thickened, about 15 minutes. Remove meat from bones; trim fat and discard. Add meat to liquid and cook until heated through, about 5 minutes more. Serve immediately garnished with parsley.
PIERRE SCHAEDELIN'S CELERY ROOT PUREE
Serve this simple puree with chef Pierre Schaedelin's Braised Short Ribs with Celery Root Puree recipe from "Martha's Entertaining."
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 3
Steps:
- Bring celery roots and cream to a boil in a large saucepan. Reduce heat; simmer until celery roots are tender about 30 minutes. Strain through a fine sieve, reserving 2 cups cream. Puree celery roots with reserved cream in a blender until smooth. Season with salt and pepper. Serve immediately.
LACQUERED SHORT RIBS WITH CELERY-ROOT PUREE AND CELERY-PEAR SALAD
There is perhaps no purer beef flavor than that of a short rib. This version's balance of heat, spice, and sweet is tempered by a tart salad of celery and pear and a creamy celery-root puree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 26
Steps:
- Make the short ribs: Preheat oven to 325 degrees. Heat oil over medium-high heat in a large Dutch oven. Season ribs with salt and pepper, and cook in batches until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.
- Reduce heat to medium. Add garlic, shallots, onion, and chiles, and cook, stirring frequently, until golden, about 10 minutes. Return meat to pot and add scallions, pear, star anise, soy sauce, wine, vinegar, honey, and ginger. Add water to cover by 1 inch, and bring to a simmer. Cover, and transfer to oven. Cook until ribs are fork tender, about 3 hours. (Ribs in liquid can be cooled, covered, and refrigerated up to 2 days. Bring to room temperature, then proceed with step 5.)
- Make the celery root puree: Bring celery root and cream to a boil in a medium saucepan. Reduce heat and simmer until celery root is tender, about 30 minutes. Strain celery root, reserving cream. Puree celery root with 2 cups of reserved cream in a blender until smooth. Season with salt and pepper. (Celery root puree can be made up to 1 day ahead; reheat over low heat.)
- Make the celery-pear salad: Mix celery, pear, scallion, and jalapeno in a small bowl. Toss with oil and lime juice, and season with salt and pepper.
- Transfer ribs to a plate and strain sauce through a fine sieve. Skim fat from top, and discard. Return sauce to pot, and cook over medium heat until sauce just coats the back of a spoon, about 10 minutes. Add ribs to sauce, and cook, basting often, until ribs are hot and sauce coats meat, about 5 minutes. Serve ribs on top of celery root puree, and drizzle with sauce. Top with pear salad.
DANIEL BOULUD'S SHORT RIBS BRAISED IN RED WINE WITH CELERY DUO
Categories Beef Braise Dinner Beef Rib Celery Red Wine Parade Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- 1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
- 2. Center a rack in the oven and preheat to 350°F.
- 3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
- 4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
- 5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)
- 6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pieces of braised celery over each serving. Pour the sauce onto the plate around the puree.
BRAISED SHORT RIBS WITH CELERY ROOT PUREE
Steps:
- Sprinkle ribs with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add ribs; cook until brown, turning often, about 8 minutes. Transfer to large bowl. Add onion, celery, carrot and garlic to pot; saute until vegetables are brown, scraping bottom of pot often, about 7 minutes. Return ribs and any juices from bowl to pot. Add wine and bring to boil. Add broth. Bring to simmer. Cover and simmer over medium-low heat untl meat is tender, about 2 hours. Mix butter and flour in small bowl to form smooth paste. Using tongs transfer ribs to large bowl; cover. Strain cooking liquid; discard solids. Return cooking liquid to pot. Whisk in flour mixture. Boil until sauce thickens slightly, whisking often, about 7 minutes. Return ribs to sauce. Stir in parsley and thyme. Cover; simmer just until ribs are heated through, about 5 minutes. Serve with Celery Root Puree.
More about "pierre schaedelins braised short ribs with celery root puree recipes"
BRAISED SHORT RIBS WITH CELERY ROOT PUREE RECIPE
From cooksdelight.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE
From punchfork.com
4.3/5 (31)Category Beef Recipes
BRAISED SHORT RIBS WITH CELERY ROOT PURéE | SAVEUR
From saveur.com
Servings 4
BRAISED SHORT RIBS RECIPE - EASTER RECIPE - CELEBRITY CHEF RECIPE
From delish.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS RECIPE - FOOD HOUSE
From foodhousehome.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE …
From pinterest.co.uk
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE …
From pinterest.com
PIERRE SCHAEDELINS BRAISED SHORT RIBS WITH CELERY ROOT PUREE …
From food-recipe.info
PIERRE SCHAEDELINS BRAISED SHORT RIBS WITH CELERY ROOT PUREE FOOD
From topnaturalrecipes.com
BRAISED BEEF SHORT RIBS WITH POTATO PURéE | SAVEUR
From saveur.com
RED WINE BRAISED SHORT RIBS WITH PARSNIP CELERY ROOT PUREE
From coleycooks.com
PIERRE SCHAEDELINS CELERY ROOT PUREE RECIPES RECIPE
From food-recipe.info
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS | BRAISED SHORT RIBS, SHORT …
From pinterest.com
PIERRE SCHAEDELIN S BRAISED SHORT RIBS WITH CELERY ROOT PUREE …
From worldrepublic.pages.dev
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love