Braised Beef Short Ribs

Celeriac Puree, Pine Nut Pomegranate Gremoulata

Brine

2# Brown Sugar

2# Kosher Salt

1 gal h2o

1 gal ice

½ cups bay leaves

1/2 cup juniper berries

1/2 cup black peppercorns

1 bunch thyme

1 bunch rosemary

Method:

Place ice and aromatics into a tall container

Bring sugar, salt, and 1 gallon of h2o to a boil

Pour over ice and chill

Note: for short ribs, only brine for 3 ½  hours

Celeriac Puree

Celery root, large diced

1 c cream

1 qt chicken stock

cover diced root with chicken stock and cook until fork tender

put in blender with heavy cream

season with salt and pepper and blend on high until puree is smooth and light

Beef

2# beef short ribs, rinsed of brine

1 carrot

1 celery

1 onion

1 clove garlic

1 qt veal stock

1 qt red wine

1 tomato

caramelize vegetables

add wine and reduce by half

add veal stock and reduce by half

place short ribs in pan with vegetables and liquid

cook in oven 4 hours at 300 degrees until spoon tender

allow to cool in pan with liquid, strain, monte with butter prior to service

Gremoulata

1 stalk of celery, leaves picked and julienned

1 cup parsely leaves, julienned

¼ orange, zested

1 T pink peppercorns

2 T pomegranate seeds

2 T pine nuts, toasted

1 tsp olive oil

salt and pepper