Braised Short Ribs with Radishes, Celery & Red Wine Demi, Celery Puree & Sweet Corn Arepas

Prepare the short ribs:

1. Preheat oven to 350°. Season short ribs with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high. Working in batches, brown short ribs on all sides, about 8 minutes per batch.
3. Transfer short ribs to a bowl. Pour off all but 3 Tbsp. drippings from pot.
4. Add onions, carrots, radishes, and celery to pot and cook over medium-high heat, stirring often, until onions are browned about 5 minutes.
5. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
6. Stir in wine, then add short ribs with any accumulated juices.
7. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
8. Add all herbs to the pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
9. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter.
10. Strain sauce from pot into a bowl. Spoon fat from the surface of the sauce and discard. Reserve sauce.

1. Preheat the oven to 400°F
2. Toss the radishes & celery with olive oil, salt, and pepper.
3. Place in a large baking dish and roast for 20 to 25 minutes.

1. 1. In a small, heavy stockpot, melt butter.
   2. Add flour all at once and stir until it becomes thick. Cook for 3 to 4 minutes.
   3. Add the reserved sauce.
   4. Bring to a boil and cook for approximately 10 minutes.
   5. Season with mushroom soy sauce.

Make the Celery Puree:

1. Pre-heat oven to 350 F
2. Place the celery and potatoes in a large pot and cover it with the milk by a few inches.
3. Add a few pinches of salt. Bring to a gentle boil and simmer until the potatoes and celery are fork-tender, about 20 minutes.
4. Drain, reserving milk.
5. Place the potatoes and celery on a large baking sheet. Place in oven and dry out for approximately 8 to 10 minutes.
6. Remove and place in a large bowl.
7. Add the reserved milk in ½ cup increments and mash or puree using a potato masher or blender until very smooth. (You may not need to use all the milk).
8. Check for seasoning, adding more salt if necessary. Season with nutmeg.

Make the Sweet Corn Arepas:

1. In a large bowl whisk the eggs and milk. Fold the corn until thoroughly combined.
2. In another bowl, combine the flour, cornmeal, sugar, salt, and baking powder.
3. Pour into the bowl of the corn mixture and stir with a spatula to form a thick batter.*
4. In a heavy-duty skillet, pour enough oil so it's about 3/4-inch deep. Over med-high heat, bring the oil to 375 F.
5. When the oil is hot, carefully drop rounded tablespoons of the batter into the oil. Don’t crowd the pan; the fritters should not touch each other. Cook about 3 minutes on each side, until the corn fritters are golden brown.
6. Drain on paper towels or a wire rack and add a sprinkling of salt if desired.

Assemble dish:

1. 1. Plate short ribs with roasted radishes & celery.
   2. Add the Sweet Corn Arepas & the Celery Puree.
   3. Spoon sauce over ribs and serve.

Recipe by Chef Rosana Rivera