Braised Short Ribs With Celery Root Puree

• 3-4 lbs. short ribs
• 6 T. olive oil
• 1 onion, quartered
• 2 celery stalks, cut in half
• 1 carrot, cut in half
• 4 garlic cloves
• 1.5 C. dry red wine
• 6 C. low-salt beef broth
• 2 T butter, room temp.
• 2 T. flour
• 3 T. Chopped fresh parsley
• 1 t. chopped fresh thyme

1. Sprinkle ribs with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add ribs; cook until brown, turning often, about 8 minutes. Transfer to large bowl. Add onion, celery, carrot and garlic to pot; saute until vegetables are brown, scraping bottom of pot often, about 7 minutes. Return ribs and any juices from bowl to pot. Add wine and bring to boil. Add broth. Bring to simmer. Cover and simmer over medium-low heat untl meat is tender, about 2 hours. Mix butter and flour in small bowl to form smooth paste. Using tongs transfer ribs to large bowl; cover. Strain cooking liquid; discard solids. Return cooking liquid to pot. Whisk in flour mixture. Boil until sauce thickens slightly, whisking often, about 7 minutes. Return ribs to sauce. Stir in parsley and thyme. Cover; simmer just until ribs are heated through, about 5 minutes. Serve with Celery Root Puree.

short ribs, olive oil, onion, celery stalks, carrot, garlic, red wine, lowsalt beef broth, t butter, flour, fresh parsley, thyme

Taken from www.epicurious.com/recipes/member/views/braised-short-ribs-with-celery-root-puree-50003824 (may not work)