The Best Short Rib Recipe You’ll Ever Make

Ingredients
4 short ribs, bone-in (about 1.5–2 kg total)
2 bottles red wine (something you’d drink, not cooking wine)
30 ml vegetable oil
Plain flour, for dredging (seasoned with salt and pepper)
4 shallots, peeled and halved
2 medium carrots, roughly chopped (2–3 cm pieces)
2 celery ribs, roughly chopped
1 small leek, roughly chopped
2 cloves garlic, crushed
2 tbsp tomato paste
1.5 L good-quality beef stock (homemade or store-bought)
2 bay leaves
1 sprig thyme
1 tbsp wholegrain mustard
1 tbsp red wine vinegar or sherry vinegar
Salt and pepper, to taste

For the Celeriac Purée
1 medium celeriac, peeled and chopped
2 medium potatoes, peeled and chopped
500 ml milk
Salt, to taste
Knob of butter, for finishing

Method
1. Reduce the wine
Pour the red wine into a large saucepan and bring to a gentle boil.
Reduce by half until slightly syrupy — it should taste sweet, not sharp. Set aside.

2. Brown the short ribs
Preheat your oven to 140°C (275°F).
Pat the ribs dry, season well, dredge lightly in seasoned flour.
Heat oil in a heavy, ovenproof pot (like a Dutch oven).
Sear ribs on all sides until deeply browned. Remove and set aside.

3. Sauté the vegetables
Tip off excess fat, leaving about 1 tbsp in the pan.
Add shallots first — cook over medium heat until lightly caramelised.
Then add carrots, celery, leek, and garlic.
Cook until golden brown, scraping up any fond from the bottom.
Stir in tomato paste and cook for 2 minutes, stirring constantly.

4. Deglaze and braise
Add the reduced wine to deglaze the pan, scraping the base clean.
Return the short ribs (and any juices) to the pot.
Pour over the beef stock — enough to almost cover the ribs.
Add bay leaves and thyme.

Cover tightly with a cartouche.
Transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.

5. Rest and strain
Let the ribs cool in the liquid for 30–45 minutes before removing them gently.
Strain the braising liquid through a fine sieve — discard the veg.
Skim some fat if you like, but leave a little for richness.

6. Finish the sauce
Simmer the strained liquid until slightly thickened and glossy.
Whisk in mustard and a splash of vinegar to balance the sweetness.
Taste and season with salt and pepper.

7. Make the celeriac purée
Simmer the celeriac and potatoes in milk with a pinch of salt until soft.
Blend with a knob of butter until smooth and glossy.

To Serve
Spoon a bed of celeriac purée onto each plate.
Place short rib on top.
Spoon the glossy red wine sauce over and around.
Optional: garnish with braised celery or fresh herbs.