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Pierre Schaedelin's Braised Short Ribs with Celery Root Puree

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Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."

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74
  • MObaker
    6 OCT, 2014
    I had to braise the short ribs for 3 hours to get them tender, not 1 & 1/2. Also I found 1 oz of chocolate added to the sauce to be way too much. Maybe half that amount or less would work. I added the full oz & then had to thin it out with more beef stock to cut the chocalate. Otherwise the flavores are nice.
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