Roasted Côtes de Boeuf with Barolo and Braised Celery | James Beard Foundation

Ingredients

• 3 tablespoons granulated sugar
• 1 tablespoon finely ground red pepper flakes
• 1 tablespoon coarse salt
• 20 grinds black pepper
• 2 double-cut rib steaks, Frenched on the bone (see note)
• 4 shallots, sliced
• 10 black peppercorns
• 2 cups Barolo or Cabernet Sauvignon wine
• 1/4 cup red-wine vinegar
• 2 cups rich beef broth
• 3 or 4 sprigs fresh thyme
• 2 tablespoons butter
• Salt and freshly ground black pepper to taste
• 1 head celery, trimmed of leaves and cut into 3-inch pieces
• 1 1/4 cups chicken or beef broth
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground pepper to taste