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Full Ingredients

• 1.75 kg short ribs, bone-in (4 short ribs total, roughly 1.5-2 kg)
• 2 bottles red wine
• 30 ml vegetable oil
• Plain flour for dredging, seasoned with salt and pepper
• 4 shallots, peeled and halved
• 2 medium carrots, roughly chopped into 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 beef stock (good-quality)
• 2 bay leaves
• 1 sprig thyme
• 1 tbsp wholegrain mustard
• 1 tbsp red wine vinegar or sherry vinegar
• Salt and pepper, to taste
• For Celeriac Puree: 1 medium celeriac, peeled and chopped
• For Celeriac Puree: 2 medium potatoes, peeled and chopped
• For Celeriac Puree: 500 ml milk
• For Celeriac Puree: salt, to taste
• For Celeriac Puree: a knob of butter, for finishing

Full Steps

1. Pour the red wine into a large saucepan and bring to a gentle boil.
2. Reduce the wine by half until slightly syrupy and set aside.
3. Preheat the oven to 140 C (275 F).
4. Pat the short ribs dry, season well, and dredge lightly in seasoned flour.
5. Heat vegetable oil in a heavy, ovenproof pot and sear the ribs on all sides until deeply browned.
6. Remove the ribs from the pot and set aside.
7. Tip off excess fat from the pot, leaving about 1 tbsp.
8. Add shallots to the pot and cook over medium heat until lightly caramelised.
9. Add carrots, celery, leek, and garlic to the pot and cook until golden brown.
10. Stir in the tomato paste and cook for 2 minutes while stirring constantly.
11. Add the reduced wine to the pot to deglaze, scraping the base clean.
12. Return the short ribs and any collected juices to the pot.
13. Pour in the beef stock until the ribs are almost covered.
14. Add the bay leaves and thyme sprig.
15. Cover the pot tightly with a cartouche and a lid.
16. Transfer to the oven and braise for 3.5 to 4 hours until the meat is falling off the bone.
17. Remove the pot from the oven and let the ribs cool in the liquid for 30-45 minutes.
18. Gently remove the ribs and strain the braising liquid through a fine sieve, discarding the vegetables.
19. Skim off excess fat from the strained liquid if desired.
20. Simmer the strained liquid in a pan until slightly thickened and glossy.
21. Whisk in the wholegrain mustard and vinegar to balance the sauce.
22. Season the sauce with salt and pepper to taste.
23. Simmer the chopped celeriac and potatoes in milk with a pinch of salt until soft.
24. Blend the cooked vegetables with a knob of butter until the puree is smooth and glossy.
25. Spoon a bed of celeriac puree onto each plate, top with a short rib, and finish with the red wine sauce.