Braised Short Ribs with Celeriac Purée

Name: Braised Short Ribs with Celeriac Purée
Ingredients: 4 short ribs, bone-in (1.5–2 kg total); 2 bottles red wine (something you’d drink, not cooking wine); 30 ml vegetable oil; Plain flour (seasoned with salt & pepper); 4 shallots, halved; 2 medium carrots, roughly chopped; 2 celery ribs, roughly chopped; 1 small leek, roughly chopped; 2 cloves garlic, crushed; 2 tbsp tomato paste; 1.5 L beef stock; 2 bay leaves; 1 sprig thyme; 1 tbsp wholegrain mustard; 1 tbsp red wine vinegar or sherry vinegar; Salt and pepper; 1 medium celeriac, peeled and chopped; 2 medium potatoes, peeled and chopped; 500 ml milk; Knob of butter, for finishing

Tender, slow-braised beef short ribs served with a rich red wine reduction sauce and silky smooth celeriac purée.

Original post

Ingredients

4 short ribs, bone-in (1.5–2 kg total)
2 bottles red wine (something you’d drink, not cooking wine)
30 ml vegetable oil
Plain flour (seasoned with salt & pepper)
4 shallots, halved
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 small leek, roughly chopped
2 cloves garlic, crushed
2 tbsp tomato paste
1.5 L beef stock
2 bay leaves
1 sprig thyme
1 tbsp wholegrain mustard
1 tbsp red wine vinegar or sherry vinegar
Salt and pepper
1 medium celeriac, peeled and chopped
2 medium potatoes, peeled and chopped
500 ml milk
Knob of butter, for finishing

Method

1
Pour the red wine into a large saucepan and bring to a gentle boil. Reduce by half until slightly syrupy.
2
Preheat your oven to 140°C (275°F). Pat the ribs dry, season well, and dredge lightly in seasoned flour.
3
Heat oil in a heavy, ovenproof pot and sear ribs on all sides until deeply browned. Remove and set aside.
4
Tip off excess fat, leaving about 1 tbsp in the pan. Add shallots first and cook over medium heat until lightly caramelised.
5
Add carrots, celery, leek, and garlic. Cook until golden brown, scraping up any fond from the bottom.
6
Stir in tomato paste and cook for 2 minutes, stirring constantly.
7
Add the reduced wine to deglaze the pan, scraping the base clean. Return the short ribs and any juices to the pot.
8
Pour over the beef stock—enough to almost cover the ribs. Add bay leaves and thyme.
9
Transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.
10
Let the ribs cool in the liquid for 30–45 minutes before removing them gently.
11
Strain the braising liquid through a fine sieve and discard the vegetables.
12
Simmer the strained liquid until slightly thickened and glossy. Whisk in mustard and vinegar.
13
Simmer the celeriac and potatoes in milk with a pinch of salt until soft. Blend with a knob of butter until smooth and glossy.