Red Wine Braised Short Ribs & Celeriac Purée

In grade school, my classmates were jealous because they thought I had eight days of extravagant presents for Hanukkah. Truth be told, in our family, as a kid I received gifts for Hanukkah two, maybe three times total. And when we did, my siblings and I all received the same small gifts. It mattered not, as I remember being so appreciative and excited to get these favors, and waiting to light the candles.

The first year we received presents, I was in the second grade, and this is what we all opened on each night: (1) a pencil in our favorite color and with our name; (2) a comb; (3) rabbit's foot; (4) notepad; (5) paperback book; (6) The Sound Of Music album that we all shared; (7) chocolate Hanukkah gelt; and (8) flavored chapstick. Am not sure why I remember that particular Hanukkah so well, but it's embedded in my brain how thrilled we all were to get a pencil with our name on it!

To me, it's all about tradition. I loved the traditions as a kid, and love continuing the rituals today. My BF and I still light the menorah. He is typically the one to fetch the pillowed box from the shed, and place the menorahs around the house.

For years, family food Hanukkah traditions revolved around some sort of brisket, with latkes always making an appearance during the week. More recently, I've been making all variations of short ribs: chipotle, Moroccan, beer braised, etc.

This red wine braised variant, which I've been making for many years, may very well be the favorite. It's easy to make, meltingly tender and savory. The red wine sauce has exceptional depth and flavor, and I love substituting celeriac (celery root) purée in place of potatoes. (For those of you watching the carbs.)

Happy Hanukkah!

Number of servings: 4
Adapted from: Short Ribs–Bon Appetit (October 2011); Celeriac Purée–Saveur (April 2014)

Ingredients
Short Ribs

• 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 3 medium onions, chopped
• 3 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 1 tablespoon tomato paste
• (1) 750 ml bottle dry red wine (preferably cabernet sauvignon)
• 10 sprigs flat-leaf parsley
• 8 sprigs thyme
• 4 sprigs oregano
• 2 sprigs rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise
• 4 cups low-salt beef stock

Celeriac Purée

• 3 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1 medium leek, white part only, thinly sliced
• 2 ½ lb. celeriac (celery root), peeled and cut into 1″ pieces
• 3 ½ cups chicken stock
• ½ teaspoon ground celery seed
• Kosher salt and freshly ground black pepper, to taste
• Pomegranate seeds (optional)

Directions
Short Ribs

1. Preheat oven to 350 °F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 2 tablespoons drippings from pot.
2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
3. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
4. Cook until short ribs are tender, 2–2½ hours.  To test if the ribs are done, pull on a bone, it should slide out freely. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over celery root purée  with sauce spooned over.

 
Celeriac Purée

1. Heat oil in a 6-quart saucepan over medium-high heat; cook garlic and leek until soft, 3–4 minutes. Add celeriac (celery root), stock, celery seed, salt, and pepper; boil.
2. Reduce heat to medium; cook until celeriac is tender, 25–30 minutes.
3. Let cool slightly; using a slotted spoon, transfer vegetables and 1 cup cooking liquid to a blender and purée until smooth.
4. Divide purée between plates and top with short ribs; drizzle with sauce and garnish with pomegranate seeds and, if you like, microgreens.