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Honey and Vinegar Braised Short Ribs with Spinach and Celery Root Purée

February 23, 2011

Honey-and-vinegar-braised-short-ribs

I’m always doing something while I eat – reading, watching a movie, etc. (Yah I know, spare me the lecture). While eating these ribs, I literally wasn’t able to focus on anything else – they were that good. The ribs were fatty and gooey, and the flavors were very rich. Anyways, that’s what was on the paleo / primal  batch cooking menu last week.

The recipe is from Epicurious: Honey and Vinegar-Braised Short Ribs with Spinach, with some modifications. It was served over a celery root puree. I couldn’t find a recipe that I liked, so I modified a few and ended up with the one below.

I hope you enjoy it as much as I did!

Modifications: skipped the Port; substituted ghee for oil; didn’t use any flour, so basically skipped the 2nd paragraph – just baked for 2 hours covered, then baked another half hour uncovered – sauce was still pretty much fatty liquid, but I consider that to be a positive.

Notes: This recipe results in a lot of liquid, so if you’re doubling the meat, you don’t really need to double the liquid as well.  And if you’re using less meat, feel free to use less liquid – i.e. go ahead and drink some of that wine.

Celery Root Puree with Horseradish

  • 2 celery roots, peeled and cubed
  • 4 garlic cloves (whole)
  • chicken broth (enough to cook the celery roots in)
  • 1 tsp salt
  • butter or ghee
  • heavy cream or sour cream (optional)*
  • 3 Tbsp horseradish (approx.)
  • cheese, grated – Pecorino works well (optional)*

1. Cover the celery root cubes with broth, salt, and bring to a boil. Simmer until soft, approx. 15-20 minutes.

2. Puree celery root and garlic in food processor with just enough broth to be able to puree it (don’t want it to be runny).

3. Transfer back into an empty pot to re-heat and combine. Add ghee and cream if using (similar to if you were making mashed potatoes).

4. Add some grated cheese (optional) and horseradish for flavour.

*If you are avoiding dairy, you will not feel like you’re missing out if you skip cream and cheese. I’ve made it both ways and probably prefer it sans dairy for a richer celery root flavour. If you enjoy cream, go for it, but it really doesn’t need it.

Browning-Short-Ribs Short-Ribs-Browned
Short-Rib-Veg Braised-Short-Ribs
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