Braised Boneless Short Rib with Truffled Celery Root Puree Recipe

Braised Boneless Short Rib with Truffled Celery Root Purée and Black Truffles

Serves 4

 

2              lbs. boneless short rib, corner pieces

2              carrots

1              onion

1              head garlic

3              ribs celery

1              TBS. tomato paste

1              bottle red wine

1              bouquet garni

2              TBS. soy oil

salt and pepper to taste

 

  1. Heat oven to 280°.
  2. Cut carrots, onion and celery into medium dice.
  3. Heat heavy bottomed pan that is large enough to hold all meat at one time.
  4. Dry off meat and season with salt and pepper.
  5. Brown meat on all sides in soy oil in heated pan. Remove meat from pan.
  6. Put cut vegetables in pan and cook until tender and sweet. Add tomato paste, combine with vegetables and cook for one minute.
  7. Add wine and reduce by half.
  8. Place meat and bouquet garni in pan with vegetables. Cook for 3 hours or until meat is very tender.
  9. Remove meat from oven. Strain pan juices.  Toss vegetables.

 

Celery Root Purée

1              large celery root, peeled and cut into medium dice

2              TBS. butter

1              tsp. black truffle, chopped

salt and pepper to taste

 

  1. Place celery root into medium sauce pan and just cover with cool water.
  2. Add salt and bring to boil. Simmer until fork tender.

Place all in blender and purée with butter.  Season with salt and pepper.