Cocoa powder enriches these braised beef short ribs from Manhattan-based chef Melissa Muller Daka.
Make the ribs: Heat oven to 400°. Heat oil in an 8-qt. Dutch oven over medium-high heat. Season ribs with salt and pepper; rub with 3 tbsp. cocoa powder. Working in batches, cook ribs, turning as needed, until browned, 8–10 minutes; transfer to a plate. Add garlic, celery, onion, and carrot to pan; cook until soft, 6–8 minutes. Add tomato paste; cook 3 minutes. Add wine; reduce by half, 4–6 minutes.
Place pan over medium-high heat and add remaining cocoa powder; simmer until liquid is reduced to about 2 cups, 18–20 minutes, then strain into a bowl. Stir in butter, salt, and pepper.Make the purée: Heat oil in a 6-qt. saucepan over medium-high heat; cook garlic and leek until soft, 3–4 minutes. Add celery root, stock, celery seed, salt, and pepper; boil. Reduce heat to medium; cook until celery root is tender, 25–30 minutes.
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