Reviews (2) Add Rating & Review 7 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 10/28/2013 Just picked celery root from my garden. grew it for the first time this year and found this recipe and made it tonight. It was wonderful!!! there are virtually no leftovers!! We will make this again! Martha Stewart Member Rating: Unrated 01/19/2011 This is one of the best meals I have ever made/served/eaten! Thank you Martha! I made this the first time for Thanksgiving and it was outstanding; everyone loved the meal, both taste and presentation. I did make the ribs the day before and kept the puree warm in a slow cooker instead of on the stove to avoid burning. I changed only one thing?
Back to Lacquered Short Ribs with Celery-Root Puree and Celery-Pear Salad All Reviews for Lacquered Short Ribs with Celery-Root Puree and Celery-Pear Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Lacquered Short Ribs with Celery-Root Puree and Celery-Pear Salad Recipe Summary Servings: 8
Ingredients FOR THE SHORT RIBS 3 tablespoons safflower oil 5 pounds short ribs (5 to 6 pieces) Coarse salt and freshly ground pepper 9 garlic cloves, coarsely chopped 4 shallots, coarsely chopped 1 large onion, coarsely chopped 2 dried red chiles, seeded and chopped 2 scallions, coarsely chopped 1 Asian pear, coarsely chopped 5 whole star anise 1 cup soy sauce 2 cups Gewurztraminer or Riesling wine 1 1/3 cups champagne vinegar 1/2 cup honey 3 ounces fresh ginger, sliced 5 cups water, or more as needed FOR THE CELERY ROOT PUREE 2 medium celery roots, peeled and cut into 1-inch cubes 6 cups heavy cream Coarse salt and freshly ground pepper FOR THE CELERY-PEAR SALAD 1 cup celery, thinly sliced diagonally 1 cup pear, cored and halved, thinly sliced lengthwise 1/2 cup thinly sliced scallions 1 jalapeno chile, seeded and thinly sliced (2 tablespoons) 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lime juice Coarse salt and freshly ground pepper
Cook’s Notes The celery root can be boiled in water instead of cream; puree with 2 cups warm cream to finish. The celery-pear salad should be made right before serving.
Gallery Lacquered Short Ribs with Celery-Root Puree and Celery-Pear Salad
Recipe Summary Servings: 8
Gallery
Lacquered Short Ribs with Celery-Root Puree and Celery-Pear Salad
Lacquered Short Ribs with Celery-Root Puree and Celery-Pear Salad
Lacquered Short Ribs with Celery-Root Puree and Celery-Pear Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
3 tablespoons safflower oil 5 pounds short ribs (5 to 6 pieces) Coarse salt and freshly ground pepper 9 garlic cloves, coarsely chopped 4 shallots, coarsely chopped 1 large onion, coarsely chopped 2 dried red chiles, seeded and chopped 2 scallions, coarsely chopped 1 Asian pear, coarsely chopped 5 whole star anise 1 cup soy sauce 2 cups Gewurztraminer or Riesling wine 1 1/3 cups champagne vinegar 1/2 cup honey 3 ounces fresh ginger, sliced 5 cups water, or more as needed
2 medium celery roots, peeled and cut into 1-inch cubes 6 cups heavy cream Coarse salt and freshly ground pepper
1 cup celery, thinly sliced diagonally 1 cup pear, cored and halved, thinly sliced lengthwise 1/2 cup thinly sliced scallions 1 jalapeno chile, seeded and thinly sliced (2 tablespoons) 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lime juice Coarse salt and freshly ground pepper
Directions
Make the short ribs: Preheat oven to 325 degrees. Heat oil over medium-high heat in a large Dutch oven. Season ribs with salt and pepper, and cook in batches until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.
Reduce heat to medium. Add garlic, shallots, onion, and chiles, and cook, stirring frequently, until golden, about 10 minutes. Return meat to pot and add scallions, pear, star anise, soy sauce, wine, vinegar, honey, and ginger. Add water to cover by 1 inch, and bring to a simmer. Cover, and transfer to oven. Cook until ribs are fork tender, about 3 hours. (Ribs in liquid can be cooled, covered, and refrigerated up to 2 days. Bring to room temperature, then proceed with step 5.)
Make the celery root puree: Bring celery root and cream to a boil in a medium saucepan. Reduce heat and simmer until celery root is tender, about 30 minutes. Strain celery root, reserving cream. Puree celery root with 2 cups of reserved cream in a blender until smooth. Season with salt and pepper. (Celery root puree can be made up to 1 day ahead; reheat over low heat.)
Make the celery-pear salad: Mix celery, pear, scallion, and jalapeno in a small bowl. Toss with oil and lime juice, and season with salt and pepper.
Transfer ribs to a plate and strain sauce through a fine sieve. Skim fat from top, and discard. Return sauce to pot, and cook over medium heat until sauce just coats the back of a spoon, about 10 minutes. Add ribs to sauce, and cook, basting often, until ribs are hot and sauce coats meat, about 5 minutes. Serve ribs on top of celery root puree, and drizzle with sauce. Top with pear salad.
Cook’s Notes The celery root can be boiled in water instead of cream; puree with 2 cups warm cream to finish. The celery-pear salad should be made right before serving.
Cook’s Notes
The celery root can be boiled in water instead of cream; puree with 2 cups warm cream to finish. The celery-pear salad should be made right before serving.
Reviews (2)
Add Rating & Review 7 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/28/2013 Just picked celery root from my garden. grew it for the first time this year and found this recipe and made it tonight. It was wonderful!!! there are virtually no leftovers!! We will make this again! Martha Stewart Member Rating: Unrated 01/19/2011 This is one of the best meals I have ever made/served/eaten! Thank you Martha! I made this the first time for Thanksgiving and it was outstanding; everyone loved the meal, both taste and presentation. I did make the ribs the day before and kept the puree warm in a slow cooker instead of on the stove to avoid burning. I changed only one thing?
Reviews (2)
Add Rating & Review 7 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/28/2013 Just picked celery root from my garden. grew it for the first time this year and found this recipe and made it tonight. It was wonderful!!! there are virtually no leftovers!! We will make this again! Martha Stewart Member Rating: Unrated 01/19/2011 This is one of the best meals I have ever made/served/eaten! Thank you Martha! I made this the first time for Thanksgiving and it was outstanding; everyone loved the meal, both taste and presentation. I did make the ribs the day before and kept the puree warm in a slow cooker instead of on the stove to avoid burning. I changed only one thing?Martha Stewart Member
Rating: Unrated 10/28/2013
Just picked celery root from my garden. grew it for the first time this year and found this recipe and made it tonight. It was wonderful!!! there are virtually no leftovers!! We will make this again!
Rating: Unrated
Rating: Unrated 01/19/2011
This is one of the best meals I have ever made/served/eaten! Thank you Martha! I made this the first time for Thanksgiving and it was outstanding; everyone loved the meal, both taste and presentation. I did make the ribs the day before and kept the puree warm in a slow cooker instead of on the stove to avoid burning. I changed only one thing?
All Reviews for Lacquered Short Ribs with Celery-Root Puree and Celery-Pear Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lacquered Short Ribs with Celery-Root Puree and Celery-Pear Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
