The San Simpliciano Cloister: Slow-Braised Beef Short Ribs with Dry Vermouth, Porcini Brodo, and Celery Root Purea

Instructions

1. 1

   Preheat your oven to 325°F (165°C). Pat 3 lbs bone-in English-cut beef short ribs dry with paper towels, and season all sides generously with 1.5 tsp kosher salt and 1 tsp freshly cracked black pepper. Heat 2 tbsp extra-virgin olive oil in a large enameled cast-iron Dutch oven over medium-high heat until shimmering. Sear the short ribs in batches without crowding, rendering and browning deeply on all sides, about 3 to 4 minutes per side. Transfer the browned ribs to a rimmed platter and set aside.

   12 min

   Tip: Do not rush the sear; that caramelized crust is the primary load-bearing foundation of your braising sauce.

2. 2

   Reduce the heat to medium. Add 3 shallots cut-side down, 2 carrots, and 4 cloves garlic to the rendered fat in the Dutch oven, cooking until the vegetables take on golden edges, about 4 minutes. Strain the steeped 0.5 oz dried porcini mushrooms, reserving the soaking liquid, and roughly chop them. Stir the chopped porcini into the pot. Pour in 1 cup dry vermouth, using a wooden spoon to vigorously scrape up all the savory fond from the bottom of the pot, and simmer until the liquid reduces by half, about 4 minutes.

   8 min

   Tip: Dry vermouth provides botanical complexity and balanced acidity that cuts right through rich beef fat.

3. 3

   Pour in 2.5 cups rich beef brodo and the reserved strained porcini soaking liquid. Nestle the seared short ribs and any accumulated meat juices back into the pot, bone-side up if possible. Tuck in 4 sprigs fresh sage, 2 sprigs fresh rosemary, and 6 whole juniper berries. Bring the liquid to a gentle simmer, cover tightly with the heavy lid, and transfer the Dutch oven to the middle rack of the oven.

   5 min

   Tip: Ensure the liquid comes midway up the ribs; we want braising, not boiling, to tenderize the connective tissue.

4. 4

   Slow-braise undisturbed in the oven at 325°F for 2.5 hours, until the meat is fork-tender and pulls away easily from the bone.

   150 min

   Tip: Let the oven and the ingredients do the heavy lifting here. The steady, radiant heat breaks down the collagen seamlessly.

5. 5

   While the braise completes its final stretch, place 1.5 lbs celery root into a medium saucepan, cover with cold salted water, and bring to a boil over medium-high heat. Simmer until the celery root is completely tender and easily pierced with the tip of a paring knife, about 18 to 20 minutes. Drain thoroughly in a colander, letting steam escape for 2 minutes to dry out the root.

   25 min

   Tip: Letting the boiled celery root steam-dry prevents a watery purée and ensures a velvety texture.

6. 6

   Transfer the hot celery root to a food processor or blender. Add 3 tbsp unsalted butter, 0.25 cup heavy cream, 0.5 cup Parmigiano-Reggiano, and the remaining 0.5 tsp kosher salt. Process until silky smooth and glossy. Taste and adjust seasoning, then transfer back to the pot over very low heat to keep warm.

   10 min

   Tip: In Milan, we treat vegetable purées like an architectural pedestal—they must be luscious enough to cradle the braised meat.

7. 7

   Carefully remove the Dutch oven from the oven. Transfer the short ribs and braised carrots to a serving platter and tent loosely with foil. Discard the herb sprigs. Skim any excess rendered surface fat from the braising liquid. Place the Dutch oven over medium heat on the stovetop and simmer the liquid for 6 to 8 minutes until it reduces to a rich, glossy glaze. Plate a generous swirl of celery root purea, perch a short rib on top, and spoon the reduced porcini-vermouth jus over the meat. Garnish with 1 tsp lemon zest and 2 tbsp flat-leaf Italian parsley.

   10 min

   Tip: The hit of fresh lemon zest and parsley acts as a quick gremolata whisper, giving visual brightness and cutting through the savory depths.