The Only Short Rib Recipe You'll Ever Need

• celkový čas: 4 hours 39 minutes

Ingredience

4 short ribs, bone-in (1.5–2 kg total)

2 bottles red wine (something you’d drink, not cooking wine)

30 ml vegetable oil

Plain flour (seasoned with salt & pepper)

4 shallots, halved

2 medium carrots, roughly chopped

2 celery ribs, roughly chopped

1 small leek, roughly chopped

2 cloves garlic, crushed

2 tbsp tomato paste

1 ½ L beef stock

2 bay leaves

1 sprig thyme

1 tbsp wholegrain mustard

1 tbsp red wine vinegar or sherry vinegar

Salt and pepper

Celeriac Purée:

1 medium celeriac, peeled and chopped

2 medium potatoes, peeled and chopped

500 ml milk

Salt

Knob of butter, for finishing

Pokyny

Pour the red wine into a large saucepan and bring to a gentle boil.

Reduce by half until slightly syrupy

Preheat your oven to 140°C (275°F).

Pat the ribs dry, season well, dredge lightly in seasoned flour.

Heat oil in a heavy, ovenproof pot

Sear ribs on all sides until deeply browned. Remove and set aside.

Tip off excess fat, leaving about 1 tbsp in 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 in tomato paste and cook for 2 minutes, stirring constantly.

Add the reduced wine to deglaze the pan, scraping the base clean.

Return the short ribs (and any juices) to the pot.

Pour over the beef stock — enough to almost cover the ribs.

Add bay leaves and thyme.

Transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.Let the ribs cool in the liquid for 30–45 minutes before removing them gently.Strain the braising liquid through a fine sieve — discard the veg.

Simmer the strained liquid until slightly thickened and glossy.

Whisk in mustard and a splash of vinegar

Make the celeriac purée

Simmer the celeriac and potatoes in milk with a pinch of salt until soft.

Blend with a knob of butter until smooth and glossy.