Food and Travel & Food and Travel
A glazed bone-in beef short rib on pale celeriac potato puree with red wine sauce
main French

Michelin-style beef short ribs

Bone-in short ribs braise in reduced red wine, beef stock, and browned aromatics, then meet a glossy mustard-vinegar sauce and celeriac-potato purée.

Prep45 min
Cook300 min
Rest45 min
Oven140°C
Servings4
Cook mode

Adapted for the home kitchen from Fallow's Michelin-style short ribs

Ingredients

Written for a 7 L pot

Units
Servings
4

Short ribs

  • 1 3/4 kg bone-in beef short ribs, 4 large pieces
  • 1 1/2 L dry red wine
  • 30 ml neutral oil
  • 60 g plain flour, for light dredging
  • 4 shallots, peeled and halved
  • 2 carrots, cut into chunks
  • 2 celery ribs, cut into chunks
  • 1 small leek, roughly chopped
  • 2 garlic cloves, crushed
  • 30 g tomato purée
  • 1 1/2 L beef stock
  • 2 bay leaves
  • 6 g fresh thyme
  • 15 g wholegrain mustard
  • 15 ml red wine or sherry vinegar
  • 14 g fine salt

Celeriac-potato purée

  • 800 g celeriac, peeled and chopped
  • 400 g floury potatoes, peeled and chopped
  • 500 ml whole milk
  • 60 g unsalted butter

Method

  1. Simmer the wine until reduced by half and sweet rather than raw-tasting. Heat the oven to 140°C.
  2. Pat ribs dry, season, and dredge lightly in flour. Brown deeply in oil in a heavy ovenproof pot; remove.
  3. Pour off excess fat. Brown shallots, then carrots, celery, leek, and garlic. Add tomato purée and cook 2 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Sources used

Good with

Sources consulted

From Christoph Mayer

Cooked this?

How was it?