Recipe: Grass-Fed Beef Short Rib, Puree of Celery Root

Chef Mavro, George MavrothalassitisBy Chef George Mavrothalassitis, Chef/proprietor of Chef Mavro restaurant

Serves 10

Ingredients for short rib marinade:
1 short rib, whole (4-5 pounds)
2 bottles red wine
2 medium onions sliced
2 carrots, sliced
4 celery stalks sliced
8 thyme sprigs
2 Bay leaves
1 qt beef jus (or beef broth)
sea salt as needed
fresh ground white pepper     as needed

Ingredients for celery root puree:
2 celery roots (celeriac) peeled and cut into cubes
1 pt heavy cream
3 T extra virgin olive oil
As needed sea salt
As needed fresh ground white pepper

Ingredients for red wine sauce:
1 bottle red wine, burgundy
1 onion sliced
1 carrot boiled
2 oz butter
2 T needed sea salt
As needed fresh ground white pepper

Ingredients for chimichurri:
2 garlic cloves, peeled and degermed
1 Hawaiian chili pepper
1/4 c shallots minced
1 c flat leaf parsley leaves chopped
1 c cilantro leaves chopped
2 T Marjoram leaves
1/4 c extra virgin olive oil
2 T red wine vinegar

Method for short rib:
Marinate the short rib with red wine, vegetables and herbs overnight.
Separate the short rib from the wine and dry.
Season the short rib with sea salt and fresh ground white pepper.  Sear in a hot pan with oil.
Brown all sides and remove from the pan.
Add the vegetables from the marinade to the pan.
Sauté the vegetables for 5 minutes or until caramelized.
Add the red wine (from marinade) and reduce by half.
Add the beef jus and simmer for 15 minutes.
Place the short rib and liquid in a braising pan and cover.
Place in a 250°F oven for 3.5 hours.
Remove the short rib from the liquid.
Remove the bones and trim the rib meat.
Cut into 2 oz pieces.
Strain the braising liquid and skim off fat.
Store the rib meat in the liquid.

Method for celery root puree:
Wash the celery root in running cold water.
Remove the skins from the celery root and cut into medium-size cubes.
Place the celery root in the medium-sized sauce pot and cover with heavy cream.
Cook on medium heat until the celery root is cooked.
Puree the celery root in a blender with some of the cream.
Season with sea salt and fresh ground white pepper.
Add the white truffle oil.

Method for red wine sauce:
Reduce a quarter of the red wine with onion until dry.
Add the other quarter of red wine and repeat process two more times.
Add the last quarter of red wine and reduce by half.
Place the reduction into a blender with the cooked carrot.
Blend well.
Add the butter and extra virgin olive oil.
Season with sea salt and fresh ground white pepper.
Strain the sauce.

Method for chimichurri:
Using a mortar and pestle, make a paste with the garlic and a pinch of sea salt.
Add the chili pepper and shallots and work all the ingredients together.
Add the herbs and make a paste like a pesto.
Add the extra virgin olive oil and red wine vinegar.
Season with sea salt and fresh ground white pepper.

Plating:
Place the celery root puree on the center of the plate
Arrange the braised short rib on the celery root puree.
Spread a good amount of chimichurri on top of the short rib.
Surround the dish with the red wine sauce.

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