Martha Stewart's Favorite Recipes

Pierre Schaedelin's Braised Short Ribs

Yield: 6 Servings

The perfect pairing for this vegetable-rich dish, made by Martha's personal chef, is our California Longchase Vintners Cabernet Sauvignon with its structured tannins and red fruit flavors. 

INGREDIENTS

For The Short Ribs

  • 5 medium carrots
  • 4 flanken-style short ribs, cut into 3-rib pieces about 7 inches long (about 2 pounds each)
  • 2 bottles red wine, such as Cabernet or Merlot
  • 1/2 head of garlic
  • 1 medium leek, cut into 1-inch pieces
  • 2 ribs celery, cut into 1-inch pieces
  • 1 red onion, quartered
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 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 small celeriac, peeled and cut into 1 1/2-inch pieces
  • 1 ounce bittersweet chocolate, coarsely chopped
  • 5 sprigs fresh flat-leaf parsley
  • 4 turnips, peeled and cut into 1 1/2-inch pieces

For The Homemade Beef Stock

  • 2 tablespoons olive oil
  • 2 pounds raw beef bones with some meat, such as shanks, ribs, and shins
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1/2 head garlic

DIRECTIONS

Homemade Beef Stock

  1. Heat oil in a large Dutch oven over medium-high heat. Add bones and brown on all sides, about 5 minutes. Add onion, carrot, celery, and garlic; cook until lightly browned, about 5 minutes more.
  2. Add 10 cups of water and bring to a boil. Immediately reduce to a simmer, cover, and cook 1 1/2 hours. Skim surface and strain stock before using.

Braised Short Ribs

  1. 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.
  2. Preheat oven to 350 degrees. Remove meat from marinade and pat dry. Drain vegetables, reserving liquid; set aside.
  3. 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.
  4. 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.
  5. 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.




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