BRAISED BEEF SHORT RIBS with POTATO–CELERIAC GRATIN

Beef and red wine are a perfect match, especially when the weather is chilly and we’re talking about slow-cooking. Beef ribs are an excellent option for braising, especially when paired with a creamy celeriac and potato gratin.

Preparation Time 20 minutes | Cooking Time 3 hours 15 minutes | Serves 4–6

2.2 kg (5 lb) beef short ribs, cut crossways into rough 5 cm (2 inch) pieces

2½ tablespoons plain (all-purpose) flour

2½ tablespoons vegetable oil

2 carrots, coarsely chopped

2 celery stalks, coarsely chopped

2 onions, coarsely chopped

3 garlic cloves, finely chopped

1 tablespoon tomato paste (concentrated purée)

2 teaspoons Dijon mustard

500 ml (17 fl oz/2 cups) red wine

3 thyme sprigs, plus extra leaves, to serve

3 oregano sprigs, plus extra leaves, to serve

1 fresh bay leaf

1 litre (35 fl oz/4 cups) beef or veal stock

2 teaspoons red wine vinegar

POTATO-CELERIAC GRATIN

600 ml (21 fl oz) single (pure/pouring) cream

3 thyme sprigs

2 garlic cloves, finely chopped

Grating of fresh nutmeg

800 g (1 lb 12 oz) floury potatoes, peeled and thinly sliced

2 celeriac, peeled and thinly sliced

50 g (1¾ oz/½ cup) finely grated parmesan cheese

30 g (1 oz/2 tablespoons) butter, diced

Preheat the oven to 170°C (325°F). Dust the ribs in the flour and season (reserve any unused flour). Heat the vegetable oil in a casserole dish over a medium–high heat, add the ribs in batches and brown well for 7–8 minutes. Transfer to a plate and pour any excess fat from the dish, leaving a few tablespoons in the bottom.

Add the carrot, celery and onion and fry, stirring frequently, for 4–5 minutes until golden brown. Stir in the garlic until fragrant, then stir in the tomato paste, mustard and any remaining flour and cook for 2 minutes, stirring often, until the mixture darkens.

Return the ribs to the dish, add the wine and herbs and simmer for 15–20 minutes until the wine reduces by half. Add the stock, bring to the boil, season, cover and transfer to the oven to braise for 2–2½ hours until the meat is almost falling from the bone. Stir in the vinegar, then stand for 15 minutes and skim any fat from the surface of the sauce.

Meanwhile, for the potato-celeriac gratin, bring the cream, thyme, garlic and nutmeg to a simmer in a saucepan over a medium–high heat, remove from the heat and discard the thyme. Combine the potato, celeriac and half the cheese in a large bowl, pour over the cream mixture to just cover the vegetables (you may not need all the cream mixture), season generously, then mix well to combine.

Transfer to a 1.5 litre (52 fl oz/6 cup) capacity ovenproof dish, scatter with the remaining cheese and dot with the butter. Place in the oven for the last 1½ hours of the ribs’ cooking. Then, when the beef is resting, increase the oven to 200°C (400°F) and cook for another 10–15 minutes until bubbling and golden brown. Stand for 10 minutes, then serve with the braised short ribs, scattered with extra herbs.