Ingredients
Ribs and Sauce
- 4 short ribs, bone-in (about 1.5–2 kg total)
- 2 bottles red wine (something you’d drink, not cooking wine)
- 30 ml vegetable oil
- Plain flour, for dredging (seasoned with salt and pepper)
- 4 shallots, peeled and halved
- 2 medium carrots, roughly chopped (2–3 cm pieces)
- 2 celery ribs, roughly chopped
- 1 small leek, roughly chopped
- 2 cloves garlic, crushed
- 2 tbsp tomato paste
- 1.5 L good-quality beef stock (homemade or store-bought)
- 2 bay leaves
- 1 sprig thyme
- 1 tbsp wholegrain mustard
- 1 tbsp red wine vinegar or sherry vinegar
- Salt and pepper, to taste
Celeriac Puree
- 1 medium celeriac, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 500 ml milk
- Salt, to taste
- 2-3 tbsp of butter, for finishing
1. Pour the red wine into a large saucepan and bring it to a gentle boil. Reduce by half until it’s slightly syrupy.
2. Preheat the oven to 275°F (140°C). Pat the ribs dry, season them well, and dredge lightly in seasoned flour. Heat the oil in an ovenproof pot. Sear the ribs on all sides until deeply browned.
3. Remove the excess fat from the pot, leaving around 1 tbsp. Add the shallots, cook over medium heat until lightly caramelized. Add the carrots, celery, leek, and garlic. Cook until golden brown, and while scraping up any fond from the bottom. Add the tomato paste and cook for 2 minutes, stirring constantly.
4. Add the ribs and juices back in and turn off the heat. Add the reduced wine to deglaze the pan, scraping it clean. Pour in the beef stock so that it almost covers the ribs. Add in the bay leaves and thyme. Cover tightly with a cartouche and put the pot in the oven to braise for 3 ½ -4 hours until the meat is tender and falling off the bone. For overnight cooking (around 10 hours), set the oven to 185° F (85°C).
5. After braising, let the ribs cool in the stock for 30-45 minutes before gently removing them. Strain the braising liquid through a sieve, discarding the veg. Simmer the strained liquid, slowly stirring it, until slightly thickened and glossy. Whisk in mustard and vinegar. Taste and season with salt and pepper.
6. Simmer the celeriac and potatoes in milk with a pinch of salt until soft. Blend with 2-3 tbsp butter until smooth and glossy.
7. Coat each plate with a bed of celeriac puree and place short rib on top to serve. Add the sauce on top. Enjoy!