Recipes Ingredients Meat & Poultry Beef Recipes Pierre Schaedelin's Braised Short Ribs with Celery Root Puree 3.8 (72) 1 Review 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: 8 Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining." Ingredients 8 sections short ribs (each about 1 pound and with 3 ribs) 4 cups dry red wine 6 garlic cloves 2 leeks, white and pale green parts only, cut into 1-inch lengths, washed and well drained 2 carrots, peeled and cut into 3-inch lengths Coarse salt and freshly ground black pepper 2 tablespoons olive oil 2 cups Beef Stock for Braised Short Ribs or low-sodium store-bought broth 1 ounce bittersweet chocolate 1 tablespoon all-purpose flour Pierre Schaedelin's Celery Root Puree Chinese Long Beans Braised Salsify for Braised Short Ribs Directions Combine ribs, wine, garlic, leeks, and carrots in a large roasting pan. Cover and let marinate in the refrigerator 1 day. Remove rib sections from marinade and pat dry, then season all over with salt and pepper. With a slotted spoon, transfer vegetables to a colander; reserve marinade. Heat olive oil in a large saute pan over medium-high. Sear two rib sections at a time on the meat side until browned, then transfer to a large pot. Once all ribs have been seared, pour off all but 2 tablespoons fat from pan and add vegetables to pan. Saute until deep golden brown, stirring occasionally, about 8 minutes. Transfer to pot and add reserved marinade and the stock. If necessary, add enough water to just cover ribs and vegetables. Bring to a boil, then reduce heat and simmer, covered, until meat is very tender but is not yet falling apart, about 1 1/2 hours. Using tongs, transfer ribs to a rimmed baking sheet. Strain liquid through a fine sieve into a saucepan; discard solids. Bring liquid to a simmer; cook, skimming off foam and impurities from the surface, until reduced to 2 cups, about 1 hour. Skim off fat, then stir in chocolate until melted. In a small bowl, stir together 2 tablespoons water and flour, then whisk into sauce. Simmer, whisking, until sauce thickens, about 2 minutes. Strain sauce through a fine sieve into a clean saucepan. Remove bones and membrane covering underside of ribs. Trim away excess fat. Arrange ribs in a single layer in bottom of pot. Bring sauce to a simmer, then pour over ribs. Bring to a boil. Reduce heat and simmer, covered, until meat is heated through, about 5 minutes. Serve hot with celery root puree, Chinese long beans, and braised salsify. Rate it Print