Servings: 4 to 6
Short ribs and celery become good friends in this braise: As the celery cooks, it flavors the beef and the sauce while absorbing some of the beefy flavor of the meat. Walnuts add extra crunch, while celery seed in both the braise and the polenta further underscores the celery flavor of the dish.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The ribs can be braised up to 2 days ahead. Cover and refrigerate in their cooking liquid (do not add the cornstarch yet). When ready to serve, reheat the entire dish gently over low heat, then remove the beef and vegetables, add the cornstarch and proceed with the recipe as written.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?