Michelin Star Beef Short Ribs at Home

Ingredients

• 4 pieces short ribs, bone-in — about 1.5–2 kg total
• 2 bottles red wine — something you’d drink, not cooking wine
• 30 ml vegetable oil
• to taste g plain flour — for dredging, seasoned with salt and pepper
• 4 pieces shallots — peeled and halved
• 2 pieces medium carrots — roughly chopped (2–3 cm pieces)
• 2 pieces celery ribs — roughly chopped
• 1 piece small leek — roughly chopped
• 2 cloves garlic — crushed
• 2 tbsp tomato paste
• 1½ L beef stock — good-quality, homemade or store-bought
• 2 pieces bay leaves
• 1 sprig thyme
• 1 tbsp wholegrain mustard
• 1 tbsp red wine vinegar or sherry vinegar
• to taste g salt
• to taste g pepper
• 1 piece medium celeriac — peeled and chopped
• 2 pieces medium potatoes — peeled and chopped
• 500 ml milk
• to taste g salt — for celeriac purée
• 1 knob butter — for finishing

Steps

1. 1

   Pour the red wine into a large saucepan and bring to a gentle boil. Reduce by half until slightly syrupy — it should taste sweet, not sharp. Set aside.

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2. 2

   Preheat your oven to 140°C (275°F). Pat the ribs dry, season well, and dredge lightly in seasoned flour. Heat oil in a heavy, ovenproof pot (like a Dutch oven). Sear ribs on all sides until deeply browned. Remove and set aside.

3. 3

   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.

4. 4

   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. Cover tightly with a cartouche. Transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.

5. 5

   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. Skim some fat if you like, but leave a little for richness.

6. 6

   Simmer 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.

7. 7

   Simmer the celeriac and potatoes in milk with a pinch of salt until soft. Blend with a knob of butter until smooth and glossy.