The braised beef is delicate and tender, immersed in a rich tomato-based sauce.
Course Main Course
Cuisine Italian, tuscany
Prep Time 30 minutesminutes
Cook Time 3 hourshours10 minutesminutes
Total Time 3 hourshours20 minutesminutes
Servings 4
Calories 940kcal
Ingredients
4WholeCarrots
2WholeYellow Onions
1LargeCelery Root
1WholeCelery
5Bay Leaves
1BunchRosemary
1BunchThyme
1BunchParsley
2CupsGrapeseed Oil
1tbs.Kosher Salt
2CupsTomato Paste
1BulbGarlic
1GallonCold Water
2cupsBeef Stock
1BottleOpus One (Red Wine)
1/2CupWhole Black Pepper Corns (Toasted)
5BottlesChestnut Beer or any Amber Beer
1BunchParsley (Fine Chopped)
3Lemons (Zested)
4oz.Fresh Horseradish (Grated)
1/2teaspoonKosher Salt
1teaspoonOlive Oil
2cupsChestnut Flour (or AP Flour)
1/2tbs.Kosher Salt
1/2tbs.Fresh Craked Black Pepper
5lbs.Boneless Beef Short Ribs
Instructions
In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until light smoke
Add the carrots, onions, celery, and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes.
Season the vegetables with salt and pepper, and stir in the chestnut beer, tomato sauce, beef stock, tomato paste and herb bundle. Cook on medium heat for 20 minutes.
Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil.
Preheat the oven to 275ºF
Season the short ribs aggressively with kosher salt and black pepper, and dredge them in the flour, shaking off the excess.
In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until light smoke
Place short ribs five at a time, in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.
Place short ribs gently in braising liquid making sure short ribs are completely submerged. Cover and place in center of oven. Cook for 2 hours.
Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a large kitchen spoon to skim the fat from the braising liquid.
Gently remove carrots, celery root (for plating), remove bay leaves and all herbs
In Vita-Mix blender add remaining braising liquid with remaining vegetables and puree on high for 3 minutes
Strain through Chinois and ladle over short ribs
To make the gremolata, combine the parsley, lemon zest, and horseradish in a small bowl, and toss loosely by hand. Place a tablespoon on top of short ribs.