Maribel Lieberman’s debut cookbook, “MarieBelle Entertains,” is a testament to her global culinary influences and personal connections. A recipe for short ribs, a cut steeped in European tradition, is particularly special.

Inspired by her late husband Jacques’ mastery of the dish, it’s a nod to his culinary expertise and their shared love of food. This cookbook, a collection of 240 pages filled with recipes, photos, and personal stories, invites readers on a journey around the world. From a traditional Honduran beef stew to sweet corn pancakes and creative cocktails, “MarieBelle Entertains” is the perfect gift for those seeking multicultural flavors and entertaining tips.

Lieberman has shared this incredible recipe with us; we hope it inspires your tastebuds!

Ingredients:

• 6 bone-in beef short ribs (about 10 to 12 ounces/280 to 340 g each)
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 1/4 cup plus 2 tablespoons (90 ml) extra-virgin olive oil
• 6 ribs celery, chopped
• 4 medium carrots, chopped
• 2 medium yellow onions, chopped
• 3 cloves garlic, crushed and peeled
• 1 bottle plus 1/2 cup (870 ml) good-quality Burgundy wine
• 1 cup (240 ml) unsalted beef broth
• 1 cup (240 ml) unsalted chicken broth
• 1 tablespoon (15 g) tomato paste
• 3 bay leaves
• 3 sprigs thyme, optional
• 2 large bulbs fennel, trimmed, cored, and cut into wedges
• 2 tablespoons (30 g) unsalted butter, at room temperature
• 1 tablespoon (5 g) unsweetened cocoa powder
• 2 sprigs rosemary, for garnish

Directions:

Season the short ribs all over with salt and pepper. Spread some flour in a shallow bowl. Heat a large skillet over medium-high heat and add 2 tablespoons (30 ml) of the olive oil. Once the oil is hot, dredge the short ribs in flour, tapping off the excess, and add to the skillet. Brown on all sides, 4 to 5 minutes altogether. With tongs, remove the short ribs to a large plate.

Add the celery to the skillet and cook until it starts softening, about 5 minutes. With a slotted spoon, remove to the plate with the short ribs. Continue with 2 more tablespoons (30 ml) of the olive oil to the skillet. Then, add the carrots and cook until browned, about 5 minutes. With a slotted spoon remove to the plate. Add the remaining 2 tablespoons (30 ml) of the olive oil along with the onions and garlic. Cook until the onions begin to wilt, about 5 minutes. With a slotted spoon remove to the plate.

In a large Dutch oven, combine the vegetables, the bottle (750 ml) of wine, beef broth, chicken broth, tomato paste, bay leaves, and thyme, if using. Season with salt and pepper. Bring to a simmer and nestle the short ribs in the liquid. Cover and simmer, stirring occasionally, over low heat until the short ribs are tender and falling off the bone, about 2 hours. Remove the short ribs to a platter and cover to keep warm.

Strain the cooking liquid into a bowl and return it to the Dutch oven. Bring to a rapid simmer over medium heat and add the fennel. Simmer until the fennel is tender and translucent, 15 to 20 minutes. Strain into a bowl and reserve the cooking liquid. Arrange the fennel around the short ribs on the platter. Bring the remaining 1/2 cup (120 ml) wine to a boil in a medium saucepan over medium-high heat. Boil until reduced by half. Add the strained cooking liquid and boil until slightly thickened, 1 to 2 minutes. Whisk in the butter. Whisk in the cocoa powder until smooth. Garnish the ribs and fennel with rosemary and serve the sauce on the side.