Dr. Pepper braised short ribs with Celery root puree and vegetarian bourbon collard greens

I was watching Diner, Drive ins and Dives the other night and as I regularly do watched a chef cook something I knew I needed to try and make. Dr. Pepper braised short ribs with celery root puree. I watched and re watched the feature and wrote down some notes. I went to the internet and researched a few recipes for a basis of how I was going to try. There are not a whole lot of recipes for Dr Pepper braised short ribs. There are a ton for celery root puree which is good because I have never handled cooked or eaten celery root in any form. In an attempt at balance for what thought would be a little sweet short ribs I decided to make a spicy variation on my collard greens using a smoky bourbon to give it depth. I omitted the ham and/ or bacon I usually use in collards since the short ribs were all ready going to be rich enough. Finally I topped it with fresh grated horseradish root like the chef did on Triple D!

Dr. Pepper braised short ribs

Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 4


  • Enameled Dutch Oven


  • 2 lbs Boneless short ribs
  • 1 Each Sweet onion diced
  • 1 Each Celery stalk diced
  • 1 Each Large carrot diced
  • 4 Cloves Garlic minced
  • 2 Tbls Tomato paste
  • 1 Tbls Mollases
  • 2 Tbls Soy sauce
  • 3 Each Cloves
  • 1 Tsp Smoked hot paprika
  • 1 Cup Beef stock
  • 3 Cups Dr. Pepper
  • 2 Tbls Canola oil


  • Pre Heat oven to 300 Degrees
  • Salt and pepper all sides of the short ribs pieces
  • Heat dutch oven to very hot and add oil
  • Sear short ribs on all sides about 5 minutes per side
  • Remove short ribs from dutch oven
  • Add celery, onion and carrots sautee until onions soft
  • Add garlic sautee until fragrant
  • Add tomato paste and sautee about 2 minutes
  • Deglaze pan with the beef stock scraping up the bits (fond) on bottom of pan
  • Add soy sauce, mollases, Dr. Pepper, cloves, and paprika. Bring to boil
  • Add short ribs back into dutch oven then remove from heat cover tightly and move to oven
  • Cook in oven for 3 and a half hours. Make sure the short ribs are not fully immersed in liguid. If they are remove some liquid but save for later. Turn the short ribs every 30 minutes.
  • Around 3 and a half hours check to make sure short ribs are very tender. Remove from oven. Remove short ribs from dutch oven.
  • Strain remaining liquid and mirepoix through fine mesh strainer
  • Using any technique you want seperate and remove the oil I bought an OXO seperator for this recipe and it worked flawlessly
  • Return seperated gravy to sauce pan and bring to boil
  • Add cornstarch to 1 Tbls cold water to make slurry. Whisk into boiling gravy let thicken reduce heat
  • Put short ribs back into gravy


I served over Celery root puree but there are dozens of ways this can be served. It is a slightly sweet flavor so heat or tart will be good compliments. 

Celery root puree

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 4


  • Food processor


  • 1 Each Celery root bulb pelled and cubed
  • 1 Each Shallot cubed
  • 2 Tbls Butter
  • 1/3 Cup Half and half
  • 1/2 Tsp White pepper
  • 1 Tsp Lemon juice
  • 1 Cup Milk
  • 3 Cups Water


  • Add celery root and shallots to milk and water bring to boil
  • Reduce heat to simmer for 15 to 17 minutes until root is tender
  • Drain
  • Add celery root shallot and rest of ingredients to food processor or blender
  • Blend until completely smooth

Vegetarian bourbon collard greens

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Side Dish
Cuisine: American
Servings: 4


  • 1.5 Lbs Collard greens stems removed, fully washed and chopped
  • 1 Each Shallot minced
  • 2 Cloves Garlic minced
  • 3 Tbls Bourbon
  • 1 Tbls Hot sauce
  • 1 Tbls Olive oil
  • 2 Cups Vegetable broth
  • 1 Tsp Smoked salt
  • 1/2 Tsp Crushed red pepper


  • In braising pot sautee garlic and shallot just until fragrant
  • Add Bourbon reduce by half
  • Add broth, hot sauce, pepper, salt bring to low boil and add collard greens
  • Low simmer for 90 minutes uncovered
  • Drain remaining liquid before serving

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