Wine-Braised Short Ribs

This is a healthy recipe to help you get your veggies in your daily diet. A heathy diet doesn’t have to be boring just remember to keep portion size down and you will be on track to losing weight or staying thin.

World-famous chef Curtis Stone returned to The Talk to show the ladies an exquisite meal that is perfect for dinner parties. With his recipe below, you too can make wine-braised short ribs that are sure to leave your guests raving! And don’t forget his unique “Citrus Delicious” for dessert too! As a co-host of the new FOX reality series My Kitchen Rules, Curtis brings this same expertise to celebrities’ homes each week.

*All recipes courtesy of Chef Curtis Stone.

Wine-Braised Short Ribs with Celery Root Puree, Carrots and Shallots
Serves eight people
Prep Time: 15 minutes
Cook Time: 3 hours 45 minutes, plus 30 minutes standing time

Make-Ahead: The short ribs can be cooked through step four up to two days ahead, cooled, covered, and refrigerated in the Dutch oven; discard the fat from the surface of the cooking liquid and reheat over medium-low heat before proceeding.


  • 8 meaty bone-in beef short ribs (about 10 ounces each)
  • 1 teaspoon kosher salt
  • 1 ¼ teaspoons freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large carrot, cut into 4 pieces
  • 2 celery ribs, cut into 4 pieces
  • 3 large shallots (about 6 ounces total), quartered
  • 6 large garlic cloves, coarsely chopped
  • 3 cups dry red wine
  • 6 cups reduced-sodium beef broth
  • 5 large sprigs of fresh thyme
  • 1 large sprig of fresh rosemary
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • Celery Root Puree (see recipe below)
  • ​Slow-Cooked Carrots and Shallots (see recipe below)


  1. Preheat the oven to 275°F.
  2. To make the short ribs: Season the beef with the salt and pepper. Heat a large Dutch oven (at least 6 quarts) over medium-high heat. Add the olive oil and then, working in batches, add the short ribs and cook, turning the ribs over occasionally, for about 12 minutes per batch, or until browned on all sides. Transfer the beef to a large bowl.
  3. Reduce the heat to medium, add the carrots, celery, and shallots to the pot, and cook, stirring occasionally, for about 5 minutes, or until the vegetables soften slightly. Stir in the garlic, followed by the wine. Raise the heat to medium-high and boil for about 5 minutes, or until the wine is reduced by half. Stir in the broth, thyme, rosemary, and bay leaf.
  4. Return the beef to the pot. Bring to a simmer over high heat, cover the Dutch oven, and transfer to the oven. Bake for about 2 hours, or until the meat is just tender. Uncover the Dutch oven and continue baking for about 30 minutes, or until the meat is fork-tender. Remove the pot from the oven, uncover, and let stand for at least 30 minutes.
  5. Using a slotted spoon, gently transfer the ribs to a large platter. Tent with aluminum foil to keep warm. Spoon off any fat from the surface of the cooking liquid, then strain the liquid through a fine-mesh sieve into a wide heavy saucepan. Bring to a boil over high heat and cook for about 45 minutes, or until reduced enough to very thinly coat the back of a spoon (you should have about 1 1/4 cups). Remove from the heat and whisk in the butter, then return the ribs to the sauce and baste them with the sauce to rewarm them.
  6. Spoon the celery root puree into the center of eight plates. Place the short ribs atop the puree so that they are offset. Place the carrots and shallots alongside. Spoon the sauce over the short ribs and around the puree and serve immediately.

Celery Root Puree
Celery root (also called celeriac) is a rather unassuming vegetable, but underneath its knobbly beige exterior is beautiful creamy white flesh that tastes like a cross between potato and celery. Pureed, it makes a delicious side dish to meats and poultry.

Serves 8 people
Prep Time: 10 minutes
Cook Time: 40 minutes

Make Ahead: Can be made up to one day ahead, cooled, covered, and refrigerated; reheat over low heat.


  • 2 tablespoons unsalted butter
  • 3 pounds celery root, peeled and cut into 1-inch cubes
  • 3 cups whole milk
  • 1 cup heavy cream
  • ½ cup coarsely chopped shallots
  • 1 ½ teaspoons kosher salt


  1. In a large heavy saucepan, melt the butter over medium heat. Add the celery root, milk, cream, shallots, and salt and bring to a gentle simmer. Reduce the heat to medium-low and simmer very gently, uncovered, stirring occasionally, for about 35 minutes, or until the celery root is tender enough to mash with a spoon.
  2. Working in batches, using a slotted spoon, transfer the celery root and shallots to a blender (preferably a high-powered one) and blend until smooth, adding enough of the cooking liquid to form a very thick, creamy, and completely smooth puree.

Slow-Cooked Carrots and Shallots
To coax out the sweetness from the carrots and shallots, cook them slowly in a skillet, without any parboiling first. I add a little sherry vinegar at the end to brighten the flavor.

Serves 8 people
Prep Time: 10 minutes
Cook Time: 35 minutes

Make Ahead: The vegetables can be made up to 2 hours ahead and set aside at room temperature; reheat over low heat.


  • 2 tablespoons olive oil
  • 1 ¾ pounds carrots, cut into 1-inch pieces
  • 4 large shallots (about 7 ounces total), halved lengthwise
  • 1 ½ teaspoons coarsely chopped fresh thyme
  • 1 tablespoon sherry vinegar
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper


  1. Heat a large heavy skillet over medium heat. Add the olive oil, then add the carrots in a single layer and cook, without stirring, for about 10 minutes, or until they are golden brown on the bottom. Stir in the shallots and cook, stirring occasionally, for about 20 minutes, or until the carrots are caramelized and firm-tender.
  2. Stir in the thyme, add the vinegar, and simmer for about 1 minute, or until evaporated. Add the butter and toss until the butter melts and coats the vegetables. Season to taste with salt and pepper.

Citrus Delicious
Serves 6 people
Prep Time: 10 minutes
Cook Time: 30 minutes

Make Ahead: Puddings are best served warm.


  • Softened butter for brushing
  • 1 ½ cups (11 oz) plus 3 tbs granulated sugar, divided
  • 1 tsp each fresh lemon, lime and orange zest
  • 4 large eggs, separated, room temperature
  • 3 oz unsalted butter, melted
  • ½ cup (2.5 oz) plain flour
  • 1 tsp baking powder
  • 1 ¼ cups (300ml) full-cream milk
  • ¼ cup (60ml) fresh lemon
  • ¼ cup (60ml) fresh lime juice
  • Powdered sugar, for dusting


  1. Preheat oven to 350°F. Brush interiors of six 1-cup capacity ramekins with softened butter. Refrigerate for about 5 mins, or until butter is firm. Dust ramekins or baking dish with 2 tbs of granulated sugar and tap out excess sugar. Line a 13×9-inch baking dish with a paper towel and arrange ramekins atop towel (this will ensure they do not slide around).
  2. In a large bowl, vigorously whisk 1 cup of granulated sugar and citrus zests until sugar is moist and fragrant. Add yolks and whisk for about 1 min, or until creamy and pale yellow. Whisk in butter then flour and baking powder until smooth. Slowly whisk in milk and lemon and lime juices until smooth. Set batter aside.
  3. In a clean and dry bowl of an electric stand mixer fitted with a whisk attachment (or in a large bowl, using an electric handheld mixer), beat egg whites until foamy. Gradually add remaining 1/2 cup of granulated sugar, beating on medium-high speed, for about 4 mins, or until soft peaks form when beaters are lifted from meringue.
  4. Using whisk, gently fold half of meringue into batter until loosened. Fold in remaining meringue until just blended. Divide batter equally (about 1 cup per ramekin) among prepared ramekins (there may be some leftover batter). Sprinkle tops of batter with remaining 1 tbs of granulated sugar.
  5. Add enough boiling water to larger baking dish to come halfway up sides of ramekins or smaller square baking dish. Carefully transfer dish to oven and bake puddings in ramekins for 25 to 30 mins, or until tops are golden brown.
  6. Carefully remove puddings from water bath, set onto a tea towel to dry ramekins.
  7. Dust hot puddings with powdered sugar and serve immediately.

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