Red Wine-Glazed Short Rib with Celeriac Purée
A rich and tender braised short rib dish, glazed with a reduced red wine sauce, served alongside a creamy celeriac and potato purée.
Ingredients
- short ribs
- red wine
- beef stock
- leek
- carrots
- celery
- shallots
- garlic
- tomato puree
- wholegrain mustard
- sherry vinegar
- plain flour
- fresh thyme
- fresh rosemary
- bay leaves
- parsley
- butter
- salt
- black pepper
- vegetable oil
- celeriac
- potatoes
- milk
- parmesan cheese
- butter
Method
- 1
Pour three bottles of red wine into a large pot and bring to a boil. Let it reduce until it becomes slightly syrupy.
- 2
Season the flour with salt and pepper in a tray. Dredge the short ribs in the seasoned flour, ensuring they are fully coated.
- 3
Add vegetable oil to a hot Dutch oven or heavy-bottomed pot. Carefully place the floured short ribs in the pot and sear them on all sides until they have a deep golden-brown crust. Remove the ribs from the pot and set them aside.
- 4
In the same pot, add the thinly sliced shallots and cook until they are caramelized and sweet. Add the chopped leeks, carrots, celery, and crushed garlic cloves. Continue to cook, scraping the bottom of the pot to release any fond. Add the tomato puree and cook it out for a minute.
- 5
Return the seared short ribs to the pot. Pour in the reduced red wine and the beef stock. Add the thyme, rosemary, bay leaves, and parsley.
- 6
Place a cartouche (a round piece of parchment paper with a hole in the center) directly on top of the stew. Cover the pot with a lid and transfer it to an oven preheated to 140°C (285°F). Cook for 3-4 hours, or until the meat is incredibly tender and falling off the bone.
- 7
While the ribs are cooking, peel and thinly slice the celeriac and potatoes. Place them in a pot, cover with milk, and simmer until completely tender.
- 8
Transfer the cooked celeriac and potatoes to a blender. Add the parmesan cheese and butter. Blend until you have a very smooth and glossy purée.
- 9
Once the ribs are cooked, carefully remove them from the pot. Strain the braising liquid into a saucepan to remove all the solids.
- 10
In a separate bowl, create a slurry by mixing the wholegrain mustard with a ladleful of the hot braising liquid. Add a splash of sherry vinegar to the slurry and mix well.
- 11
Pour some of the strained sauce into a clean pan. Bring it to a simmer and add the mustard slurry. Cook for a moment, then add the cooked short ribs to the pan. Spoon the glaze over the ribs until they are beautifully coated and glossy.
- 12
Spoon a pool of the warm celeriac purée onto a plate. Place a glazed short rib in the center. Drizzle with extra sauce and serve immediately.
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