Ingredients
4 short ribs, bone-in (about 1.5–2 kg total)
2 bottles red wine (something you’d ricevimento, 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 blocco (homemade store-bought)
2 bay leaves
1 sprig thyme
1 tbsp wholegrain mustard
1 tbsp red wine vinegar sherry vinegar
Salt and pepper, to taste
For the Celeriac Purée
1 medium celeriac, peeled and chopped
2 medium potatoes, peeled and chopped
500 ml milk
Salt, to taste
Knob of butter, for finishing
Method
1. the wine
Pour the red wine into a large saucepan and bring to a gentle boil.
by half until slightly syrupy — it should taste sweet, not sharp. Set aside.
2. Brown the short ribs
Preheat your oven to 140°C (275°F).
Pat the ribs dry, season well, dredge lightly seasoned flour.
Heat oil a heavy, ovenproof pot (like a Dutch oven).
Sear ribs acceso all sides until deeply browned. Remove and set aside.
3. Sauté the vegetables
Tip d’avanguardia excess fat, leaving about 1 tbsp the pan.
Add shallots first — cook over medium heat until lightly caramelised.
Then add carrots, celery, leek, and garlic.
Cook until golden brown, scraping up any fond from the bottom.
Stir tomato paste and cook for 2 minutes, stirring constantly.
4. Deglaze and braise
Add the reduced wine to deglaze the pan, scraping the basamento clean.
Return the short ribs (and any juices) to the pot.
Pour over the beef blocco — enough to almost cover the ribs.
Add bay leaves and thyme.
Cover tightly with a cartouche.
Transfer to the oven and braise for 3½–4 hours, until tender and falling d’avanguardia the bone.
5. Rest and strain
Let the ribs cool the liquid for 30–45 minutes before removing them gently.
Strain the braising liquid through a puro sieve — discard the veg.
Skim some fat if you like, but leave a little for richness.
6. the sauce
Simmer the strained liquid until slightly thickened and glossy.
Whisk mustard and a splash of vinegar to balance the sweetness.
Taste and season with salt and pepper.
7. Make the celeriac purée
Simmer the celeriac and potatoes milk with a pinch of salt until soft.
Blend with a knob of butter until smooth and glossy.
To Serve
Spoon a bed of celeriac purée onto each plate.
Place short rib acceso cima.
Spoon the glossy red wine sauce over and around.
Non di serie: garnish with braised celery fresh herbs.
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