Recipes
Recipes
Braised Short Ribs with Celery Root Puree
Ingredients
| 8 | 3 to 4 inch-long meaty beef short ribs (about 3 1/2 pounds), top membrane trimmed |
| 6 | tablespoons olive oil |
| 1 | onion, quartered |
| 2 | celery stalks, cut in half |
| 1 | carrot, cut in half |
| 1 | teaspoon Cook's Delight Roasted Garlic Concentrate |
| 1 1/2 | cups dry red wine |
| 4 | teaspoons Cooks Delight Beef Base |
| 6 | cups water |
| 2 | tablespoons (1/4 stick) butter, room temperature |
| 2 | tablespoons all purpose flour |
| 3 | tablespoons chopped fresh parsley |
| 1/2 | teaspoon dried thyme |
Directions
- 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 onions, celery, carrot, and Cook's Delight Garlic Concentrate to pot; sauté 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 Cooks Delight Beef Base and water. Bring to simmer. Cover and simmer over medium-low heat until meat is tender, about 2 hours.
- Mix butter and flour in small bowl to form a 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.
- Spoon Celery Root Puree onto center of 4 plates. Top each with 2 ribs and serve.
Servings
Makes 4 Servings
Our team of culinary experts and food scientists is ready to work with you to create a customized product that exceeds your expectations.
