Pierre Schaedelin's Braised Short Ribs with Celery Root Puree

INGREDIENTS

Sections short ribs

Braised salsify

Carrots

Chinese long beans

Garlic cloves

Leeks

Pierre schaedelin's celery root puree

2 cups

Beef stock for braised short ribs or low-sodium store-bought broth

1 tbsp

All-purpose flour

1 oz

Bittersweet chocolate

Salt and freshly ground black pepper, Coarse

2 tbsp

Olive oil

4 cups

Red wine, dry