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Gallery Pierre Schaedelin’s Braised Short Ribs Recipe Summary Servings: 6

Ingredients Ingredient Checklist 5 medium carrots 4 flanken-style short ribs, cut into 3-rib pieces about 7 inches long (about 2 pounds each) 2 bottles (750 mL) red wine, such as Cabernet or Merlot 1/2 head of garlic 1 medium leek, cut into 1-inch pieces 1 red onion, quartered 2 ribs celery, cut into 1-inch pieces Coarse salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 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 ounce bittersweet chocolate, coarsely chopped 1 small celeriac, peeled and cut into 1 1/2-inch pieces 4 turnips, peeled and cut into 1 1/2-inch pieces 5 sprigs fresh flat-leaf parsley

Gallery Pierre Schaedelin’s Braised Short Ribs

Recipe Summary Servings: 6

Pierre Schaedelin's Braised Short Ribs

Pierre Schaedelin’s Braised Short Ribs

Pierre Schaedelin’s Braised Short Ribs

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 5 medium carrots 4 flanken-style short ribs, cut into 3-rib pieces about 7 inches long (about 2 pounds each) 2 bottles (750 mL) red wine, such as Cabernet or Merlot 1/2 head of garlic 1 medium leek, cut into 1-inch pieces 1 red onion, quartered 2 ribs celery, cut into 1-inch pieces Coarse salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 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 ounce bittersweet chocolate, coarsely chopped 1 small celeriac, peeled and cut into 1 1/2-inch pieces 4 turnips, peeled and cut into 1 1/2-inch pieces 5 sprigs fresh flat-leaf parsley

Directions

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.

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

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.

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.

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.

Reviews (6)

 Add Rating & Review     33 Ratings   5 star values:        6    4 star values:        6    3 star values:        15    2 star values:        4    1 star values:        2

Reviews (6)

Add Rating & Review     33 Ratings   5 star values:        6    4 star values:        6    3 star values:        15    2 star values:        4    1 star values:        2

Add Rating & Review

33 Ratings 5 star values: 6 4 star values: 6 3 star values: 15 2 star values: 4 1 star values: 2

33 Ratings 5 star values: 6 4 star values: 6 3 star values: 15 2 star values: 4 1 star values: 2

33 Ratings 5 star values: 6 4 star values: 6 3 star values: 15 2 star values: 4 1 star values: 2

  • 5 star values: 6 4 star values: 6 3 star values: 15 2 star values: 4 1 star values: 2

    Martha Stewart Member     Rating: Unrated       08/22/2011   I followed the recipe very closely, and even with a particularly gamey set of flanken-cut ribs (lots of fat and connective tissue in proportion to the meat) this turned out just beautifully. The wine sauce reduces down to a silky gravy, and the touch of chocolate adds the depth of the rich beefiness. It's simple enough to prepare, really, if you plan ahead to allow the 24 hours or so suggested for the ribs to marinate in the wine and vegetables, and the results really are wonderful and elegant.  

Martha Stewart Member     Rating: Unrated       12/20/2009   I plan to make this for Christmas Eve. I have 30 people coming... god help me.  

Martha Stewart Member     Rating: Unrated       10/20/2008   What is celeriac?  

Martha Stewart Member     Rating: Unrated       12/02/2007   A very elagant recipe for a low cost of meat. Very good but I perfer a less fatty meat within the meat. the outer fat easy to trim but not the inside. But my family loved the seweetness from the Chocolate.  

Martha Stewart Member     Rating: Unrated       11/07/2007   i made this today with the following changes. No overnight marinade, used rutabagas instead of turnips. Store only had boneless short ribs, so used boneless but cut amount of meat in half. It was delicious. Definately will do it again.  

Martha Stewart Member     Rating: Unrated       11/06/2007   I love a good rich braised beef when it gets cold and this looks great. I plan to try it in the next couple of days.

    Martha Stewart Member

    Rating: Unrated 08/22/2011

I followed the recipe very closely, and even with a particularly gamey set of flanken-cut ribs (lots of fat and connective tissue in proportion to the meat) this turned out just beautifully. The wine sauce reduces down to a silky gravy, and the touch of chocolate adds the depth of the rich beefiness. It’s simple enough to prepare, really, if you plan ahead to allow the 24 hours or so suggested for the ribs to marinate in the wine and vegetables, and the results really are wonderful and elegant.

Rating: Unrated

Rating: Unrated 12/20/2009

I plan to make this for Christmas Eve. I have 30 people coming… god help me.

Rating: Unrated 10/20/2008

What is celeriac?

Rating: Unrated 12/02/2007

A very elagant recipe for a low cost of meat. Very good but I perfer a less fatty meat within the meat. the outer fat easy to trim but not the inside. But my family loved the seweetness from the Chocolate.

Rating: Unrated 11/07/2007

i made this today with the following changes. No overnight marinade, used rutabagas instead of turnips. Store only had boneless short ribs, so used boneless but cut amount of meat in half. It was delicious. Definately will do it again.

Rating: Unrated 11/06/2007

I love a good rich braised beef when it gets cold and this looks great. I plan to try it in the next couple of days.

All Reviews for Pierre Schaedelin’s Braised Short Ribs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pierre Schaedelin’s Braised Short Ribs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest