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Braised short rib pie

BT Toronto | posted Thursday, Nov 13th, 2014

Braised short rib pie

Serves 4

Ingredients:

Braised short ribs:

  • 5 lbs short ribs
  • 1 bottle red wine
  • 4 stalks rosemary, picked off the stem & roughly chopped
  • 6 cloves garlic, smashed

Root vegetable topping:

  • 1 celery root
  • 1 cup each of roughly chopped carrots, parsnips and leeks
  • Beef or chicken stock
  • Milk (homo is ideal for richness but any milk will work)
  • Butter
  • Salt and pepper

Method:

Mix together bottle of wine, garlic and rosemary in a large dish or leak-proof Ziploc bag. Marinate the short ribs overnight in the wine marinade.

Next day:

Remove the short ribs from the wine mixture and pat dry. Set aside wine marinade for later. Season with salt & pepper and sear ribs in a bit of vegetable oil in a medium sized pot, over medium heat, turning over until golden brown on all sides.

Increase heat to medium-high, add the wine marinade and simmer until liquid is reduced by 3/4. Be sure to continuously scrape any brown bits off the bottom. Add enough beef or chicken stock to cover ribs, and cook on low for 3 to 4 hours OR until the short ribs are VERY soft.

MEANWHILE

Peel and roughly chop 1 celery root, add to a medium sized pan and enough milk to cover, and bring to a simmer. Once soft enough to mash, season with salt and pepper to taste, and mash with a potato masher until smooth & silky. Add as much butter as you need for a nice, creamy consistency – about 1/3-1/2 a cup should do it.

In a pot of salted boiling water, blanch chopped carrots, parsnips & leeks for 3-4 minutes, until soft.

Place vegetables into a baking dish with the braised short rib and top with the wonderful silky celery root mash. Serve with some fresh, warm buttered bread and a nice peppery salad – arugula works well.

Courtesy Matt DeMille, head chef, Drake Devonshire Inn
www.drakedevonshire.ca

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