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Food Network stars' favorite Christmas recipes

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What's your favorite Christmas recipe?

We asked some of our favorite Food Network stars to share their all-time best Christmas recipes. Here Aarti Sequeira, Melissa d'Arabian and Anne Burrell talk about their favorite Christmas foods that will hopefully help inspire you to create some new Christmas food traditions of your own!

Anne BurrellWhat's your favorite Christmas recipe?

Host of Worst Cooks in America (season 2 premieres 1/3 at 9pm) and Secrets of a Restaurant Chef (season 7 premieres 1/8 at 12pm ET/PT)

Melissa's Favorite Christmas Recipes: Braised Short Ribs with Celery Root and Potato Puree.

"Around the holidays, the cold weather feels very "beefy." Big, braised meats seem fancy and add a little something special to holiday meals. The celery root and potato puree goes great with the short ribs (and it's my mom's favorite).

Braised Short Ribs Recipe

Recipe courtesy Anne Burrell


  • 6 bone-in short ribs (about 5 3/4 pounds)
  • Kosher salt
  • Extra-virgin olive oil
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic, smashed
  • 1 1/2 cups tomato paste
  • 2 to 3 cups hearty red wine
  • 2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves


  1. Season each short rib generously with salt.
  2. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
  3. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
  4. Preheat the oven to 375 degrees F.
  5. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan.
  6. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform.
  7. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
  8. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves.
  9. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time.
  10. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.
  11. Serve with the braising liquid.


Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 3 hours 30 minutes

Inactive Prep Time: 0

Ease of preparation: easy


Celery Root and Potato Puree Recipe

Recipe courtesy Anne Burrell


  • 3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready for use
  • Kosher salt
  • 1 large celery root, tough outer parts removed, cut into 1-inch cubes
  • 1 to 1 1/2 cups heavy cream
  • 1 stick cold butter, cut into pats

Special Equipment: Food mill


  1. Place the potatoes in a pot large enough to accommodate the celery root and the potatoes.
  2. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt.
  3. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are "fork tender".
  4. Strain the celery root and potatoes.
  5. Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl.
  6. Add about 1/4 of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined.
  7. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning, you will probably have to add salt.
  8. Serve in a warm serving bowl immediately or keep warm until ready to use.


Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Inactive Prep Time: 0 minutes

Ease of preparation: easy


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