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Lacquered Short Ribs with Celery-Root Puree and Celery-Pear Salad

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.

Source: Martha Stewart Living, October 2008
Servings

Ingredients

FOR THE SHORT RIBS

FOR THE CELERY ROOT PUREE

FOR THE CELERY-PEAR SALAD

Directions

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.

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7
  • clietke
    28 OCT, 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!
    Reply
  • s_elieff1
    19 JAN, 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?
    Reply

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