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    Short beef ribs in red wine with celeriac mash

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    Short beef ribs in red wine with celeriac mash

    • Preparation time: 30 minutes
    • Cooking time: 210 minutes
    • Total time: 4 hours 60 minutes 60 minutes 60 minutes 60 minutes

    Serves: 4


    2 tbsp vegetable oil
    2 packs British short beef ribs, about 550g per pack
    12 small onions, peeled (see tip)
    250g Cooks’ Ingredients Frozen Soffritto
    Few sprigs thyme, leaves only
    1 bay leaf
    300ml full bodied French red wine
    100g unsmoked lardons
    200g baby chestnut mushrooms
    Seasonal steamed greens, to serve

    For the mash
    1 medium celeriac, peeled then chopped into big cubes
    450g potatoes, peeled and cut a little smaller than the celeriac
    500ml semi-skimmed or whole milk
    1 tbsp butter
    1 tsp Dijon mustard


    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.

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    Cook’s tip To peel small onions (or shallots), put in a bowl, cover with boiling water and set aside for a few minutes. Drain, then peel using a small knife to start you off.


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