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Braised Short Ribs

This recipe for braised short ribs is courtesy of Martha's personal chef, Pierre Schaedelin.

  • servings: 6

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Ingredients

  • 5 medium carrots
  • 4 flanken-style short ribs, cut into 3-rib pieces about 7 inches long (about 2 pounds each)
  • 2 bottles (750 mL) red wine, such as Cabernet or Merlot
  • 1/2 head of garlic
  • 1 medium leek, cut into 1-inch pieces
  • 1 red onion, quartered
  • 2 ribs celery, cut into 1-inch pieces
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons all-purpose flour
  • Homemade Beef Stock, or canned store-bought low-sodium beef broth (optional)
  • 1 ounce bittersweet chocolate, coarsely chopped
  • 1 small celeriac, peeled and cut into 1 1/2-inch pieces
  • 4 turnips, peeled and cut into 1 1/2-inch pieces
  • 5 sprigs fresh flat-leaf parsley

Directions

  1. Step 1

    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.

  2. Step 2

    Preheat oven to 350 degrees. Remove meat from marinade and pat dry. Drain vegetables, reserving liquid; set aside.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

Source
The Martha Stewart Show, November Fall 2007

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Reviews (6)

  • Zan 22 Aug, 2011

    I followed the recipe very closely, and even with a particularly gamey set of flanken-cut ribs (lots of fat and connective tissue in proportion to the meat) this turned out just beautifully. The wine sauce reduces down to a silky gravy, and the touch of chocolate adds the depth of the rich beefiness. It's simple enough to prepare, really, if you plan ahead to allow the 24 hours or so suggested for the ribs to marinate in the wine and vegetables, and the results really are wonderful and elegant.

  • ozlati 20 Dec, 2009

    I plan to make this for Christmas Eve. I have 30 people coming... god help me.

  • suzannehunt 20 Oct, 2008

    What is celeriac?

  • Kellieq 2 Dec, 2007

    A very elagant recipe for a low cost of meat. Very good but I perfer a less fatty meat within the meat. the outer fat easy to trim but not the inside. But my family loved the seweetness from the Chocolate.

  • Norm 7 Nov, 2007

    i made this today with the following changes. No overnight marinade, used rutabagas instead of turnips. Store only had boneless short ribs, so used boneless but cut amount of meat in half. It was delicious. Definately will do it again.

  • Norm 6 Nov, 2007

    I love a good rich braised beef when it gets cold and this looks great. I plan to try it in the next couple of days.