Braised Short Ribs with Celeriac Puree

Ingredients

• 1.2 kg Beef Short Ribs
• 2 cups Red Wine (Dry)
• 2 cups Beef Stock
• 1 large Celeriac (Celery Root)
• 4 tbsp Butter
• 4 sprigs Thyme

Instructions

1. 1

   Sear short ribs in a hot pan until deeply browned on all sides.

2. 2

   Sauté mirepoix (celery, onion, carrot - limited) and add red wine to deglaze.

3. 3

   Add ribs and stock to a pot; braise at 300°F for 3 hours.

4. 4

   Peel and boil celeriac until soft, then blend with butter and salt until smooth.

5. 5

   Strain the braising liquid and reduce by half to create a thick glaze.

6. 6

   Serve the rib over a bed of puree, drizzled with the reduction.