Flatiron Foodies: Harding's Braised Short Ribs

Harding’s Braised Short Ribs are an all-American classic especially well-suited for these cold winter months. Their savory, tender short ribs are seasoned to perfection, and are sure please!

Braised Short Ribs

Serves: 4-6

Ingredients:

• 3 pounds of boneless chuck flap
• Mirepoix (1 medium Spanish onion, 4 celery stalks, 1 carrot, diced)
• 2-3 sprigs of thyme
• 1 clove of garlic, minced
• 1/4 tablespoon of whole peppercorns, ground
• 1/4 bottle of red wine (preferably Cabernet Sauvignon)
• 1.5 quarts of  veal stock (fat cap removed)
• kosher salt for seasoning meat
• canola oil blend (for searing)

Instructions:

1. Remove silver skin and excess fat from beef and cut into 5 ounce pieces
2. Heavily season the meat with kosher salt and black pepper
3. In a large preheated roasting pan, sear the meat ensuring all sides brown thoroughly (may need to be done in batches) 
4. Once the meat has browned, transfer to deep baking pans.
5. If not overly scorched, use the same roasting pan used for browning your beef to roast the mirepoix. Add the garlic and thyme, and deglaze with the bottle of red wine.
6. Split the deglazed vegetables between the baking pans containing the seared short ribs. 
7. Split the veal stock between the pans. 
8. Add enough water to just cover the ribs. Bring to a boil and cover with aluminum foil. 
9. Bake at 300 degrees for 2.5 hours. 
10. Allow the short ribs to cool in liquid but be sure to remove from liquid before they solidify.
11. Reserve your braising liquid and heat for a sauce during meal service.

Celery Root & Potato Puree

Ingredients:

• 4 Yukon potatoes cooked for 15 minutes (peeled)
• 1 Celery Root cooked for 10 minutes (peeled)
• 16 ounces milk
• 16 ounces cream
• 1 cup butter
• salt to toast

Instructions:

1. The ratio is two to one, Yukon potatoes to celery root. Cook separately, as they take different amounts of time to bake through. 
2. While still hot, both the cooked Yukon potatoes and celery root should be whipped in food processor. 
3. Finish like a standard potato puree with heavy cream, butter, and salt. In order to make the puree more fluffy, use the whisk head on your home mixer. 

Pictured above: Braised Short Ribs with potato and celery root puree.

Pictured below: Harding's Chef Joel Zaragoza.