Beef short ribs with celeriac & heirloom carrots

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 Beef short ribs with celeriac & heirloom carrots
Slow cooking secondary cuts takes patience and care but the end result is scrumptious. This is an amazing cut for slow cooking. The meat just falls apart when cooked low and slow and is always a show stopper at main course.
Servings
Ingredients
  • 1 whole piece Union Station beef short ribs (3 bones per rib)
  • olive oil
  • 4 garlic cloves chopped
  • 200 g onions 2cm dice
  • 150 g carrots 2cm dice
  • 150 g celery 2cm dice
  • 3 bay leaves
  • 2 sprigs rosemary
  • 3 sprigs sage
  • 3 sprigs thyme
  • 100 g tomato paste
  • 500 ml red wine
  • 150 ml marsala
  • 500 ml veal jus
  • 3 lit water
  • salt and pepper
Roasted Shallots
  • 30 ml olive oil
  • 12 shallots peeled
  • 3 sprigs thyme
  • salt
Heirloom Carrots
  • 12 Heirloom Dutch carrots
  • 50 ml extra virgin olive oil
  • 2 thyme sprigs
  • 2 garlic cloves skin left on crushed
  • seasalt
  • cracked black pepper
Celeriac Puree
  • 50 ml olive oil
  • 1 onion, diced
  • 2 celeriac's large
  • 1 lit milk
  • salt
Servings
Ingredients
  • 1 whole piece Union Station beef short ribs (3 bones per rib)
  • olive oil
  • 4 garlic cloves chopped
  • 200 g onions 2cm dice
  • 150 g carrots 2cm dice
  • 150 g celery 2cm dice
  • 3 bay leaves
  • 2 sprigs rosemary
  • 3 sprigs sage
  • 3 sprigs thyme
  • 100 g tomato paste
  • 500 ml red wine
  • 150 ml marsala
  • 500 ml veal jus
  • 3 lit water
  • salt and pepper
Roasted Shallots
  • 30 ml olive oil
  • 12 shallots peeled
  • 3 sprigs thyme
  • salt
Heirloom Carrots
  • 12 Heirloom Dutch carrots
  • 50 ml extra virgin olive oil
  • 2 thyme sprigs
  • 2 garlic cloves skin left on crushed
  • seasalt
  • cracked black pepper
Celeriac Puree
  • 50 ml olive oil
  • 1 onion, diced
  • 2 celeriac's large
  • 1 lit milk
  • salt
Instructions
  1. Season the short ribs with salt and pepper. Heat oil in a large frying pan and sear the ribs golden on both sides, remove from the pan and place into a deep sided braising dish.
  2. Pre heat oven to 150c.
  3. Heat a large pot with oil, sauté the garlic and onions until the onions start to caramelize. Mix in vegetables, bay leaves, herbs and cook until softened, add tomato paste, red wine, marsala and bring to the boil, mix in the veal jus, water and bring back to the boil, simmer for 10 minutes.
  4. Pour the sauce evenly over the short ribs until covered with sauce, cover with a lid or foil place in the oven and braise for 3 to 4 hours or until tender.
  5. Line a tray with greaseproof paper. Remove the short ribs from the oven, carefully lift out the short ribs in one piece from the liquid and place onto a new tray.
  6. With tongs, pull out the bones gently and place the meat flat into the lined tray, cover with greaseproof paper, place a similar tray on top with a weight to press the meat. Allow to cool in the refrigerator over night.
  7. Place the vegetables, cooking liquid, bones into a large pot and place onto a moderate heat reduce the sauce by half.
  8. Strain the sauce into a new pot and allow to simmer and reduce until the sauce just coats the back of a spoon. Pass the sauce through a fine strainer to finish.
Roasted Shallots
  1. Pre heat oven to 180c.
  2. Place the shallots into roasting trays, season with salt, drizzle with the oil, add the thyme branches and mix in to lubricate the shallots, cook in the oven for about 20 minutes mixing halfway through, cook until the shallots are soft in the centre and coloured.
Heirloom Carrots
  1. Trim the roots off the carrots leaving approximately 1 ½ cm on, wash the carrot under cold water removing any dirt.
  2. Pre heat an oven to 180c. Place the carrots into a roasting tray and season with salt and pepper, drizzle with the olive oil, add the thyme branches, garlic and mix in to lubricate the carrots, cook in the oven for about 20 minutes turning the carrots halfway through, cook until the carrots are soft in the centre.
Celeriac Puree
  1. Peel and cut the celeriac’s into 3cm dice approximately.
  2. Heat the oil in a pot and sauté the onion without colour, add celeriac and mix in the milk. Simmer until the celeriac is cooked through.
  3. Place into a colander (keep all the liquid), place the celeriac into a food processor, blend adding some of the liquid if necessary until you have a fine puree of mash consistency, season with salt.
To Serve:
  1. Pre heat oven to 180c. Remove the short ribs from the refrigerator, cut into 4 to 6 even pieces depending on the size of the short rib.
  2. Heat a non-stick frying pan with a little oil, sear the short ribs on both sides until nicely coloured.
  3. Place the portions into a deep tray adding some of the sauce, cover with foil, heat in the oven until heated through and soft to touch, serve with the celeriac puree, heirloom carrots and roasted shallots.
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