There is perhaps no purer beef flavor than that of a short rib. This version's balance of heat, spice, and sweet is tempered by a tart salad of celery and pear and a creamy celery-root puree.

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Ingredients

FOR THE SHORT RIBS
FOR THE CELERY ROOT PUREE
FOR THE CELERY-PEAR SALAD

Directions

Instructions Checklist
  • Make the short ribs: Preheat oven to 325 degrees. Heat oil over medium-high heat in a large Dutch oven. Season ribs with salt and pepper, and cook in batches until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.

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  • Reduce heat to medium. Add garlic, shallots, onion, and chiles, and cook, stirring frequently, until golden, about 10 minutes. Return meat to pot and add scallions, pear, star anise, soy sauce, wine, vinegar, honey, and ginger. Add water to cover by 1 inch, and bring to a simmer. Cover, and transfer to oven. Cook until ribs are fork tender, about 3 hours. (Ribs in liquid can be cooled, covered, and refrigerated up to 2 days. Bring to room temperature, then proceed with step 5.)

  • Make the celery root puree: Bring celery root and cream to a boil in a medium saucepan. Reduce heat and simmer until celery root is tender, about 30 minutes. Strain celery root, reserving cream. Puree celery root with 2 cups of reserved cream in a blender until smooth. Season with salt and pepper. (Celery root puree can be made up to 1 day ahead; reheat over low heat.)

  • Make the celery-pear salad: Mix celery, pear, scallion, and jalapeno in a small bowl. Toss with oil and lime juice, and season with salt and pepper.

  • Transfer ribs to a plate and strain sauce through a fine sieve. Skim fat from top, and discard. Return sauce to pot, and cook over medium heat until sauce just coats the back of a spoon, about 10 minutes. Add ribs to sauce, and cook, basting often, until ribs are hot and sauce coats meat, about 5 minutes. Serve ribs on top of celery root puree, and drizzle with sauce. Top with pear salad.

Cook's Notes

The celery root can be boiled in water instead of cream; puree with 2 cups warm cream to finish. The celery-pear salad should be made right before serving.

Reviews (2)

7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
10/28/2013
Just picked celery root from my garden. grew it for the first time this year and found this recipe and made it tonight. It was wonderful!!! there are virtually no leftovers!! We will make this again!
Rating: Unrated
01/19/2011
This is one of the best meals I have ever made/served/eaten! Thank you Martha! I made this the first time for Thanksgiving and it was outstanding; everyone loved the meal, both taste and presentation. I did make the ribs the day before and kept the puree warm in a slow cooker instead of on the stove to avoid burning. I changed only one thing?