Cooked - Michelin Level Braised Short Ribs With Celeriac Purée meat mains fallow

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Michelin Level Braised Short Ribs With Celeriac Purée meat mains fallow

1.0

4 bone-in short ribs (3.3 to 4.4 lb / 1.5 to 2 kg)

2 bottles red wine (50 to 52 oz / 1.5 L)

2 tbsp vegetable oil (30 ml)

Flour for dredging

4 shallots, peeled and halved

2 medium carrots, chopped

2 celery ribs, chopped

1 small leek, chopped

2 garlic cloves

2 tbsp tomato paste (30 g)

6 cups beef stock (1.5 L)

2 bay leaves

1 thyme sprig

1 tbsp wholegrain mustard (15 g)

1 tbsp red wine or sherry vinegar (15 ml)

Salt and pepper

1 medium celeriac (1.3 to 1.7 lb / 600 to 800 g)

2 medium potatoes (about 14 oz / 400 g)

2 cups milk (500 ml)

1 to 2 tbsp butter (15 to 30 g)

Reduce the wine until sweet and syrupy
Sear the ribs at 275°F (140°C). Build a deep crust without burning the pan
Caramelize the shallots, then add the rest of the vegetables. Stir in tomato paste
Deglaze with the reduced wine. Add ribs, stock, bay leaves, and thyme
Cover with a cartouche. Braise at 275°F (140°C) for 3.5 to 4 hours
Rest in the liquid 30 to 45 minutes. Strain and reduce the sauce
Finish with mustard and vinegar. Season to taste
Simmer celeriac and potatoes in milk. Blend with butter until smooth
Serve celeriac purée down first, rib on top, spoon over the glossy wine glaze

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Course

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyHard ⏰ 3h

Created 26 weeks ago

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