Braised Beef Short Ribs

• 6 Large beef short ribs
• 1 Bottle of Cabernet Sauvignon
• 3 Tablespoons olive oil
• 2 Carrots, chopped
• 2 Onions, minced
• 3 Celery stalks, chopped
• 2 Cloves garlic
• 2 Sprigs thyme
• 2 Cups veal stock
• Salt and pepper

Celeriac and Potato Puree

• 1 Pound Russet potatoes
• 1 Pound celeriac (celery root)
• 1 Cup cream, heated
• 6 Tablespoons unsalted butter, melted
• Salt and white pepper

Make the ribs:  Marinate short ribs overnight in the wine. Drain, reserving the liquid. Dry the ribs and season well with salt and pepper. Heat a thick-bottomed oven safe pan over medium high heat. Add the olive oil. Add the short ribs and brown on all sides. Remove and set aside. Add chopped vegetables and thyme. Sauté for 3 minutes. Add the ribs, reserved wine marinade, and veal stock back to pan. Bring to a simmer and cover. Place in a preheated 350°F oven. Cook 3-4 hours or until very tender. Remove the ribs. Strain the sauce; skim any fat and reduce if necessary.

Make the puree: Peel and cut potatoes and celeriac. Boil separately until soft. Drain well. Place through a potato ricer. Whip with cream and butter. Add salt and pepper to taste.

Baby Vegetables
Baby carrots, baby turnips, pearl onions, haricots verts, or other, like patty pan squash, etc.
Blanch vegetables, and quickly sauté in butter before serving.

Fried Parsnip Garnish
Peel long strips of fresh parsnip with a vegetable peeler. Fry at 300°F until golden.