Braised Short Ribs with Celery Root Purée

Braised short ribs with celery root purée

Braised Short Ribs with Celery Root Purée

Cocoa powder enriches these braised beef short ribs from Manhattan-based chef Melissa Muller Daka.Ingalls Photography

Cocoa powder enriches these braised beef short ribs from Manhattan-based chef Melissa Muller Daka. This recipe first appeared in our May 2014 issue with the story À la Minute.

Braised Short Ribs with Celery Root Purée
Cocoa powder enriches these braised beef short ribs from Manhattan-based chef Melissa Muller Daka.
Yield: serves 4

For the Ribs

  • 3 tbsp. olive oil
  • 3 lb. bone-in short ribs
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup unsweetened cocoa powder
  • 5 cloves garlic, smashed
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 1 medium carrot, chopped
  • 14 cup tomato paste
  • 3 cups full-bodied red wine, such as nero d'avola
  • 2 cups beef stock
  • 3 sticks cinnamon
  • 2 bay leaves
  • 2 sprigs sage
  • 2 whole cloves
  • 1 bunch thyme
  • 1 star anise
  • 2 tbsp. unsalted butter
  • 3 tbsp. pomegranate seeds
  • 12 cup microgreens, such as arugula

For the Purée

  • 3 tbsp. olive oil
  • 3 cloves garlic, thinly sliced
  • 1 medium leek, white part only, thinly sliced
  • 2 12 lb. celery root, peeled and cut into 1″ pieces
  • 3 12 cups chicken stock
  • 12 tsp. ground celery seed
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Make the ribs: Heat oven to 400°. Heat oil in an 8-qt. Dutch oven over medium-high heat. Season ribs with salt and pepper; rub with 3 tbsp. cocoa powder. Working in batches, cook ribs, turning as needed, until browned, 8–10 minutes; transfer to a plate. Add garlic, celery, onion, and carrot to pan; cook until soft, 6–8 minutes. Add tomato paste; cook 3 minutes. Add wine; reduce by half, 4–6 minutes. Return ribs to pan and add stock, cinnamon, bay leaves, sage, cloves, thyme, and star anise; boil. Cover and bake until beef is very tender, 1½ hours. Transfer ribs to a plate; discard bones. Slice ribs in half crosswise. Place pan over medium-high heat and add remaining cocoa powder; simmer until liquid is reduced to about 2 cups, 18–20 minutes, then strain into a bowl. Stir in butter, salt, and pepper.
  2. Make the purée: Heat oil in a 6-qt. saucepan over medium-high heat; cook garlic and leek until soft, 3–4 minutes. Add celery root, stock, celery seed, salt, and pepper; boil. Reduce heat to medium; cook until celery root is tender, 25–30 minutes. Let cool slightly; using a slotted spoon, transfer vegetables and 1 cup cooking liquid to a blender and purée until smooth. Divide purée between plates and top with short ribs; drizzle with sauce and garnish with pomegranate seeds and, if you like, microgreens.