Michelin-Style Braised Short Ribs with Celeriac Purée

Ingredients

• 4 bone-in short ribs (3.3 to 4.4 lb • 1.5 to 2 kg)
• 2 bottles red wine (50 to 52 oz • 1.5 L)
• 2 tbsp vegetable oil (30 ml)
• Flour for dredging
• 4 shallots, peeled and halved
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 small leek, chopped
• 2 garlic cloves
• 2 tbsp tomato paste (30 g)
• 6 cups beef stock (1.5 L)
• 2 bay leaves
• 1 thyme sprig
• 1 tbsp wholegrain mustard (15 g)
• 1 tbsp red wine or sherry vinegar (15 ml)
• Salt and pepper
• 1 medium celeriac (1.3 to 1.7 lb • 600 to 800 g)
• 2 medium potatoes (about 14 oz • 400 g)
• 2 cups milk (500 ml)
• 1 to 2 tbsp butter (15 to 30 g)

Method

1. 1

   Reduce the wine in a pot until sweet and syrupy.

2. 2

   Dredge ribs in flour and sear in vegetable oil at 275°F (140°C) to build a deep crust without burning the pan.

3. 3

   Caramelize the shallots, then add carrots, celery, leek, and garlic. Stir in the tomato paste.

4. 4

   Deglaze with the reduced wine, then return the ribs to the pot and add beef stock, bay leaves, and thyme.

5. 5

   Cover with a cartouche and braise at 275°F (140°C) for 3.5 to 4 hours.

6. 6

   Let the ribs rest in the braising liquid for 30 to 45 minutes, then strain and reduce the liquid into a glossy sauce.

7. 7

   Finish the reduced sauce with wholegrain mustard and vinegar, and season with salt and pepper to taste.

8. 8

   Simmer peeled and chopped celeriac and potatoes in milk with a pinch of salt until tender, then blend with butter until smooth.

9. 9

   To serve, plate the celeriac purée, place a short rib on top, and spoon over the glossy wine glaze.