Recipes Ingredients Meat & Poultry Beef Recipes Pierre Schaedelin's Braised Short Ribs 3.3 (33) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 1, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 This recipe for braised short ribs is courtesy of Martha's personal chef, Pierre Schaedelin. 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 ½ head 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 for Pierre Schaedelin's Braised Short Ribs, or canned store-bought low-sodium beef broth (optional) 1 ounce bittersweet chocolate, coarsely chopped 1 small celeriac, peeled and cut into 1 ½-inch pieces 4 turnips, peeled and cut into 1 ½-inch pieces 5 sprigs fresh flat-leaf parsley Directions 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. Rate it Print