Chef Randy Feltis is here to show us how to make red wine braised beef short ribs — perfect for the holidays!
INGREDIENTS
- 2 beef cheeks cleaned
- 1/4 cup Onion diced
- 1/4 cup Carrot diced
- 1/4 cup Celery diced
- 2 Garlic cloves diced
- 3 cups Red wine
- 5 cups Beef stock
- 6 Thyme stems
- 2 Rosemary stems
- Kosher salt and pepper
- 1 splash Olive Oil terra Delyssa
Apple Celeriac Purée
- 1 1/2 Head celeriac diced
- 1 Apple diced
- 2 cups Milk
- 1 Garlic clove
- 4 nubs Butter
- Kosher salt
METHOD
Prep time: 10 minutes | Braise time: 3.5 hours | Serves: 2 | Special tools sauce pot with lid
- In a medium size saucepan, season and sear beef cheeks in olive oil.
- When brown on all sides add veggies and sweat lightly, deglaze with red wine.
- Let reduce by half then stock, cover and simmer turning every 30 minutes.
- Remove Beef ribs and strain sauce.
- Place ribs back in and reduce by 25 %.
- Bring all ingredients up to a simmer, cover and blend when tender.
- Adjust seasoning and serve.
- Serve with Celeriac Purée, garnish with chives and micro plane horseradish.