🍴 Serves: 4
🔪 Prep Time: 35 mins
🔥 Cook Time: 4 hours
⚖️ Net Carbs: 12.5g per serving
💪 Protein: 60g per serving
✅ No added sugar and no seed oils
Fall-apart beef short ribs slow-braised in Pinot Noir and beef stock, served over silky celeriac purée with buttery cavolo nero. Finished with a glossy, butter-enriched jus. Comforting and rich, perfect to impress your mate or date.
Ingredients
For the Short Ribs
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4 bone-in beef short ribs (approx. 1.5–2kg total)
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Tallow, for searing
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1 bottle Pinot Noir
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Sea salt
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Cracked black pepper
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4 shallots
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2 carrots
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2 celery sticks
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1 small leek
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2 garlic cloves
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1 tbsp tomato purée
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1.5L beef stock
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2 bay leaves
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1 sprig thyme
- 40g cold butter, diced
For the Celeriac Purée
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1 celeriac
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1 tbsp ghee
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¼ tsp onion powder
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Pinch garlic powder
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2 strips lemon rind
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Few sprigs thyme
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Whole milk
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Sea salt
- Cracked black pepper
For the Cavolo Nero
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1 pack cavolo nero
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Ghee, for sautéing
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Sea salt
- Cracked black pepper
Let's Begin!
Step 1 - Prep the ingredients
Peel and slice the shallots. Roughly chop the carrots, celery and leek. Crush the garlic. Peel and dice the celeriac. Remove stems from the cavolo nero. Prepare lemon rind and thyme sprigs for the purée.
Step 2 - Reduce the wine
Pour the Pinot Noir into a large saucepan and bring to a gentle boil. Simmer until reduced by half (it should taste rounded and slightly sweet). Set aside.
Step 3 - Brown the short ribs
Preheat the oven to 140°C (fan 120°C). Pat the short ribs dry and season generously with salt. Heat the tallow in a heavy, ovenproof pot over medium-high heat. Sear the ribs on all sides until deeply caramelised. Remove and set aside.
Step 4 - Sauté the vegetables
Reduce to medium heat. Add the shallots and cook until lightly golden. Add the carrots, celery, leek, thyme and bay leaves, cooking until softened and lightly caramelised. Add in the garlic and cook out briefly. Stir in the tomato purée and cook for 1–2 minutes.
Step 5 - Deglaze and braise
Pour in the reduced wine, scraping up any fond from the base. Add the beef stock, return the ribs to the pot with any resting juices. Cover with a cartouche and lid. Braise in the oven for 3½–4 hours until the ribs are tender and falling off the bone.
Step 6 - Rest and strain
Let the ribs rest in the braising liquid for 30–45 minutes. Remove gently and set aside.
Strain the liquid through a fine sieve, discarding the vegetables. Skim excess fat, keeping a little for flavour.
Step 7 - Finish the jus
Return the strained liquid to the hob and simmer until reduced and glossy. Off the heat, whisk in the cold butter to emulsify into a rich, velvety sauce. Taste and adjust seasoning.
Celeriac Purée
Step 8 - Cook the celeriac
In a medium pan, sauté the diced celeriac gently in ghee with the lid on for 5 minutes. Add the onion powder, garlic powder, lemon rind and thyme. Pour in enough whole milk to cover, season lightly and simmer gently until the celeriac is soft.
Step 9 - Purée
Remove the lemon rind and thyme. Drain the milk. Pass the celeriac through a sieve, then blend until silky smooth. Add a splash of milk only if needed. Season to taste and keep warm.
Cavolo Nero
Step 10 - Blanch and sauté
Blanch the cavolo nero leaves in boiling water for 2–3 minutes until tender. Drain well.
Sauté in ghee until glossy and well seasoned.
Serve
Spoon celeriac purée onto warm plates, creating a small well. Add a mound of cavolo nero. Top with a short rib and spoon over the silky Pinot Noir jus. Finish with cracked black pepper.
Chef’s Tip
Leftovers the next day? Shred the beef and toss it through fu:di Tagliatelle with a splash of the reduced jus a ridiculously good second meal!
