Short beef ribs in red wine with celeriac mash

1. Heat 1 tbsp oil in a wide frying pan. Season the ribs, then fry for about 5 minutes on each side until golden brown. Meanwhile, heat 1 tbsp oil in a medium casserole, then add the onions, soffritto, thyme and bay. Cook over a medium-high heat for 5 minutes until the soffritto is softening. Preheat the oven to 160°C, gas mark 3.

2. Nestle the ribs among the onions. Pour the wine into the frying pan to deglaze it, then pour this over the ribs, plus 400ml water. Make sure the ribs are in the liquid – rearrange a few of the onions to sit on top, if necessary. Put in the oven for 3 hours, until the meat is meltingly soft and completely cooked through.

3. Scoop off any excess fat, then transfer the ribs and onions to a plate. Bubble the sauce for 5-10 minutes until glossy and a little thicker. Check for seasoning, then return the meat and onions to the dish and simmer gently for 5 minutes or so.

4. Meanwhile, put the celeriac, potatoes and milk for the mash into a large (ideally nonstick) saucepan. Season and bring to a simmer. Cook, with the lid slightly ajar, for 15-20 minutes or until the potato is tender. Use a stick blender or masher to mash until creamy and smooth, then add the butter and Dijon. Season to taste. Keep warm.

5. Fry the lardons in a frying pan over a medium heat until golden, about 10 minutes. Remove any excess fat, then turn the heat up, add the mushrooms and sauté until golden. Spoon them over the ribs and serve with the steamed greens and celeriac Dijon mash.