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Jan 16, 2018

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:
- Remove silver skin and excess fat from beef and cut into 5 ounce pieces
- Heavily season the meat with kosher salt and black pepper
- In a large preheated roasting pan, sear the meat ensuring all sides brown thoroughly (may need to be done in batches)
- Once the meat has browned, transfer to deep baking pans.
- 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.
- Split the deglazed vegetables between the baking pans containing the seared short ribs.
- Split the veal stock between the pans.
- Add enough water to just cover the ribs. Bring to a boil and cover with aluminum foil.
- Bake at 300 degrees for 2.5 hours.
- Allow the short ribs to cool in liquid but be sure to remove from liquid before they solidify.
- 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:
- The ratio is two to one, Yukon potatoes to celery root. Cook separately, as they take different amounts of time to bake through.
- While still hot, both the cooked Yukon potatoes and celery root should be whipped in food processor.
- 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.