Directions
- 1Pour the red wine into a large saucepan and bring to a gentle boil.
- 2Reduce the wine by half until slightly syrupy and it should taste sweet, not sharp. Set aside.
- 3Preheat your oven to 140°C (275°F).
- 4Pat the ribs dry, season well, dredge lightly in seasoned flour. Heat oil in a heavy, ovenproof pot (like a Dutch oven).
- 5Sear ribs on all sides until deeply browned. Remove and set aside.
- 6Tip off excess fat, leaving about 1 tbsp in the pan. Add shallots and cook over medium heat until lightly caramelised.
- 7Then add carrots, celery, leek, and garlic. Cook until golden brown, scraping up any fond from the bottom.
- 8Stir in tomato paste and cook for 2 minutes, stirring constantly.
- 9Add the reduced wine to deglaze the pan, scraping the base clean.
- 10Return the short ribs (and any juices) to the pot.
- 11Pour over the beef stock—enough to almost cover the ribs. Add bay leaves and thyme.
- 12Cover tightly with a cartouche and transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.
- 13Let the ribs cool in the liquid for 30–45 minutes before removing them gently.
- 14Strain the braising liquid through a fine sieve—discard the veg. Skim some fat if you like, but leave a little for richness.
- 15Simmer the strained liquid until slightly thickened and glossy. Whisk in mustard and a splash of vinegar to balance the sweetness. Taste and season with salt and pepper.
- 16Simmer the celeriac and potatoes in milk with a pinch of salt until soft. Blend with a knob of butter until smooth and glossy.
Ingredients
- 4 bone-in (about 1.5–2 kg total) short ribs
- 2 bottles red wine
- 30 ml vegetable oil
- Plain flour
- 4 peeled and halved shallots
- 2 medium, roughly chopped (2–3 cm pieces) carrots
- 2 roughly chopped celery ribs
- 1 small, roughly chopped leek
- 2 cloves, crushed garlic
- 2 tbsp tomato paste
- 1.5 L (homemade or store-bought) good-quality beef stock
- 2 bay leaves
- 1 sprig thyme
- 1 tbsp wholegrain mustard
- 1 tbsp red wine vinegar or sherry vinegar
- Salt
- pepper
- 1 medium, peeled and chopped celeriac
- 2 medium, peeled and chopped potatoes
- 500 ml milk
- knob butter
Equipment
large saucepanheavy, ovenproof pot (like a Dutch oven)tongsbaking trayfine sievewhisk
Tips
- Reduce the red wine by half until it tastes sweet, not sharp, to lose the tannins.
- Cook the short ribs slowly to develop a nice crust, but avoid overcooking to prevent a bitter sauce.
- Sauté shallots first to add caramelized sweetness to the dish.
- Avoid any black bits on the bottom of the pan when sautéing vegetables, as this can profoundly impact the final dish's taste.
- Let the braised meat cool in the stock after cooking to maintain moisture and prevent dryness.
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