Name: Red Wine Braised Short Ribs with Celeriac Puree
Ingredients: 4 bone-in short ribs (approx. 1.5-2kg); 2 bottles red wine; 4 shallots, peeled and halved; 2 medium carrots, chopped; 2 celery ribs, chopped; 1 small leek, chopped; 2 garlic cloves, crushed; 1 medium celeriac, peeled and chopped; 2 medium potatoes, peeled and chopped; Vegetable oil (30 ml); Plain flour; 2 tbsp tomato paste; 1.5 L beef stock; 2 bay leaves; 1 sprig thyme; 1 tbsp wholegrain mustard; 1 tbsp red wine or sherry vinegar; Salt and pepper; 500 ml milk; Knob of butter

1. Reduce the Wine

Bring the red wine to a gentle boil in a large saucepan. Reduce by half until it reaches a syrupy consistency and tastes sweet. Set aside.

2. Brown the Short Ribs

Preheat the oven to 140°C. Season the ribs and lightly coat them with flour. Heat the oil in a Dutch oven and sear the ribs on all sides until well browned. Remove and set aside.

3. Sauté Vegetables

Leave about 1 tbsp of fat in the pan. Sauté the shallots until caramelized. Add carrots, celery, leeks, and garlic; cook until golden brown while scraping the bottom of the pan. Stir in the tomato paste and cook for 2 minutes.

4. Deglaze and Braise

Add the reduced wine to deglaze, scraping the bottom clean. Add the ribs back in and cover with beef stock. Add bay leaves and thyme. Cover with a cartouche and braise in the oven for 3.5 to 4 hours.