Braised Short Ribs with Horseradish Breadcrumbs and Celeriac Puree

Serves 6

For the Short Ribs

• 5 pounds (2.3 kg) bone-in beef short ribs, cut into 6 to 8 pieces
• Kosher salt and freshly cracked pepper
• ¼ cup (60 ml) olive oil
• 4 ounces (115 g) pancetta, chopped
• 1 tablespoon fennel seeds, toasted and crushed
• 1 medium onion, finely chopped
• 5 cloves garlic, smashed
• 1 leek, halved and chopped
• 6 sprigs fresh thyme
• 4 carrots, peeled and cut into 1-inch
• (2.5-cm) chunks on the bias
• 2 stalks celery, cut into 1-inch (2.5-cm) pieces
• 1 (750-ml) bottle full-bodied red wine
• 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 2 to 3 cups (480 to 720 ml) beef stock

For the Celeriac Puree

• 2 cups (480 ml) whole milk
• 2 tablespoons kosher salt
• 1½ pounds (680 g) celeriac, peeled and cut into 1½-inch (4-cm) pieces
• 1½ pounds (680 g) Yukon Gold potatoes, peeled and cut into 1½-inch (4-cm) pieces
• 1 leek, white and pale green parts only, halved
• ½ stick (2 ounces/55 g) unsalted butter, softened
• Salt and freshly ground white pepper
• Horseradish Bread Crumbs (recipe follows), for serving

Horseradish Breadcrumbs

• ½ cup (30 g) coarse bread crumbs
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 1 cup (50 g) finely chopped flat-leaf parsley
• 2 tablespoons peeled and grated fresh horseradish
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest
• Salt and freshly cracked pepper

Preheat the oven to 350°F (175˚C).

Make the short ribs: Season the short ribs with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat. Working in batches, sear the short ribs until well browned on all sides, about 10 minutes. Using a slotted spoon, transfer the short ribs to a large plate.

Drain all but 1 to 2 tablespoons of fat from the pot and add the pancetta. Cook, stirring occasionally, until it begins to brown, 5 to 7 minutes. Add the crushed fennel seeds, onion, garlic, leek, thyme, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes, or until the leeks have softened. Add the wine, tomato paste, vinegar, and stock and bring them to a boil. Return the short ribs to the pot, adding extra stock just to cover if necessary. Cover the pot and put it in the oven.

Cook for 2½ hours. Remove the pot from the oven and transfer the short ribs and carrots to a large platter; discard the thyme. Strain the cooking liquid through a fine-mesh sieve into a bowl, then return the strained liquid to the pot. Bring it to a boil, then reduce the heat to medium and simmer for 20 to 25 minutes, or until the liquid has reduced by half. Skim any excess fat on the surface. Return the short ribs to the pot, turning them so they’re evenly coated, and season with salt and pepper.

Make the celeriac puree: In a medium saucepan, combine the milk, salt, celeriac, potatoes, leek, and 2 cups (480 ml) water and simmer, covered, until the celeriac and potatoes are tender, 20 to 25 minutes. Drain the potatoes, reserving 1 cup (240 ml) of the liquid. Transfer the celeriac, potatoes, and leek to a food processor and puree them with the butter until they’re smooth, creamy, and free of lumps. If the puree is too thick, add some of the reserved cooking liquid. Season with salt and pepper.

Divide the celeriac puree among individual plates. Top with the short ribs, carrots, and sauce and serve accompanied by the horseradish bread crumbs.

Make the horseradish breadcrumbs:

In a small sauté pan, toast the bread crumbs with the oil over medium heat until golden brown, about 3 minutes. In a small bowl, combine the garlic, parsley, horseradish, zests, and bread crumbs, then season with salt and pepper.