Pierre Schaedelins Braised Short Ribs Food

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PIERRE SCHAEDELIN'S CELERY ROOT PUREE



Pierre Schaedelin's Celery Root Puree image

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

2 celery roots, peeled and cut into 1-inch cubes
3 cups heavy cream
Coarse salt and freshly ground pepper

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.

BRAISED SALSIFY FOR BRAISED SHORT RIBS



Braised Salsify for Braised Short Ribs image

Braised salsify adds earthy flavor to chef Pierre Schaedelin's Braised Short-Ribs recipe from "Martha's Entertaining."

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 3

1 1/2 pounds salsify
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Trim ends from salsify, peel, and cut into 3-inch lengths. To prevent browning, soak salsify in a bowl of cold water, weighting with a plate to keep submerged until ready to cook.
  • Heat olive oil in a large saute pan over medium-high heat. Cook salsify, stirring occasionally, until beginning to turn translucent, about 4 minutes. Season with salt and add enough water to reach halfway up the sides of salsify. Cover and simmer until tender, 8 to 10 minutes; drain. Serve warm.

ZINFANDEL-BRAISED BEEF SHORT RIBS



Zinfandel-Braised Beef Short Ribs image

I was on my home from the grocery, all set to make a different recipe, when I stopped at the library and saw this one in the May 2009 issue of Bon Appetit. I had to sub potatoes for the parsnips and used chicken broth instead of beef, but ended up very pleased with this recipe. I did not thicken the gravy, but include the instructions for doing so. This goes very well with mashed potatoes.

Provided by duonyte

Categories     Meat

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons butter, room temperature
8 beef short ribs or 4 lbs beef short ribs
coarse kosher salt
fresh ground black pepper
2 1/2 cups chopped red onions
2 cups cubed parsnips, 1/2 in cubes
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 (750 ml) bottle zinfandel
2 cups low sodium beef broth
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat.
  • Sprinkle ribs with coarse salt and pepper, and add to pot in single-layer without crowding. (Do in batches, if necessary). When browned on all sides, remove to bowl.
  • Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes.
  • Add parsnips and saute until they begin to color, about 6 minutes.
  • Add garlic and then the rosemary.
  • Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot.
  • Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven.
  • Braise until the ribs are very tender, about 2 1/2 hours.
  • Using tongs, remove ribs to a serving bowl and keep warm.
  • Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes.
  • In the meantime, mix together 1 tbl butter with the flour. Adding it in bits, whisk this into the gravy and continue to cook until it's thick enough to coat a spoon, about 5 minutes longer.
  • Season with salt and pepper. Cover ribs with gravy.
  • Note: This can be made up to two days ahead. Rewarm over low heat before serving.

BRAISED SHORT RIBS



Braised Short Ribs image

Make and share this Braised Short Ribs recipe from Food.com.

Provided by LisaAD

Categories     Meat

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
2 1/2 lbs beef short ribs
2 tablespoons creole seasoning
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
14 1/2 ounces tomatoes, canned
2 tablespoons chopped garlic
1/2 cup red wine vinegar
2 tablespoons Worcestershire sauce
3 bay leaves
2 teaspoons black pepper
2 quarts beef broth
1/4 cup chopped scallion, for sprinkling

Steps:

  • Heat oil in a dutch oven or large, heavy covered pot over high heat.
  • Season ribs with Creole seasoning, patting it in well with your hands. When pot is nearly smoking add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary.
  • When all ribs have browned, add onions, celery and carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and.
  • enough broth to just cover ribs.
  • Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2 1/2 hours.
  • To serve, mound ribs in center of 4 plates, spoon sauce over and garnish with chopped scallion.

Nutrition Facts : Calories 1246.5, Fat 111.4, SaturatedFat 45.6, Cholesterol 216.9, Sodium 1396.2, Carbohydrate 14, Fiber 2.9, Sugar 6.3, Protein 46.7

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