Braised Short Ribs with Celery Root Purée | Saveur

Ingredients

• 3 tbsp. olive oil
• 3 lb. bone-in short ribs
• Kosher salt and freshly ground black pepper, to taste
• 1⁄4 cup unsweetened cocoa powder
• 5 cloves garlic, smashed
• 2 stalks celery, chopped
• 1 large yellow onion, chopped
• 1 medium carrot, chopped
• 1⁄4 cup tomato paste
• 3 cups full-bodied red wine, such as nero d'avola
• 2 cups beef stock
• 3 sticks cinnamon
• 2 bay leaves
• 2 sprigs sage
• 2 whole cloves
• 1 bunch thyme
• 1 star anise
• 2 tbsp. unsalted butter
• 3 tbsp. pomegranate seeds
• 1⁄2 cup microgreens, such as arugula
• 3 cloves garlic, thinly sliced
• 1 medium leek, white part only, thinly sliced
• 2 1⁄2 lb. celery root, peeled and cut into 1″ pieces
• 3 1⁄2 cups chicken stock
• 1⁄2 tsp. ground celery seed