Michelin-style beef short ribs
Einheiten
Portionen
Zutaten
Short ribs
- 1 3/4 kg bone-in beef short ribs, 4 large pieces gerundet
- 1 1/2 L dry red wine gerundet
- 30 ml neutral oil gerundet
- 60 g plain flour, for light dredging gerundet
- 4 shallots, peeled and halved gerundet
- 2 carrots, cut into chunks gerundet
- 2 celery ribs, cut into chunks gerundet
- 1 small leek, roughly chopped gerundet
- 2 garlic cloves, crushed gerundet
- 30 g tomato purée gerundet
- 1 1/2 L beef stock gerundet
- 2 bay leaves gerundet
- 6 g fresh thyme gerundet
- 15 g wholegrain mustard gerundet
- 15 ml red wine or sherry vinegar gerundet
- 14 g fine salt gerundet
Celeriac-potato purée
- 800 g celeriac, peeled and chopped gerundet
- 400 g floury potatoes, peeled and chopped gerundet
- 500 ml whole milk gerundet
- 60 g unsalted butter gerundet
Zubereitung
Method
- Simmer the wine until reduced by half and sweet rather than raw-tasting. Heat the oven to 140°C.
- Pat ribs dry, season, and dredge lightly in flour. Brown deeply in oil in a heavy ovenproof pot; remove.
- Pour off excess fat. Brown shallots, then carrots, celery, leek, and garlic. Add tomato purée and cook 2 minutes.
- Deglaze with reduced wine. Return ribs, add stock almost to cover, then bay and thyme. Press a cartouche onto the liquid, cover, and braise 3½ to 4 hours until tender.
- Cool ribs in liquid 30 to 45 minutes. Lift gently, strain the liquid, skim excess fat, and reduce until glossy. Whisk in mustard and vinegar; season.
- Simmer celeriac and potatoes gently in milk with salt until soft. Drain, reserving milk, then blend with butter and enough milk for a silky purée.
- Warm ribs in sauce and serve over purée.
Notes
- Make the braise one day ahead; chilled fat lifts off cleanly and the meat reheats gently in sauce.
- Two bottles of wine is Fallow’s published amount. Choose a dry wine you would drink.
- Alcohol-free version: replace wine with 1 L unsalted beef stock plus 300 ml red grape juice and add vinegar gradually at the end.