Ingredients (serves 4)
Short ribs
- 1 KG Beef short ribs
- 2 cloves garlic
- 1 Red chilli (optional)
- 150 Ml Red wine
- 1 pint beef stock
- 1 /3 bottle Garlic farm hoi sin
- 2 shallots
- Black pepper
- Sea salt
- 1 tablespoon cornflour
- Unsalted butter
Celeriac mash
- 1 x celeriac
- 25g butter
- 1 pint milk
- Water
Green veg
- Tender stem broccoli
- Frozen green beans
- Water
- Butter
- Sesame seeds
Serving toppings
- 1 x red chilli – finely sliced
- 1 x spring onion – finely sliced
- Fresh coriander
Method
To Prep:
RIBS – stage 1 – prep
- Take the ribs and put in a large food bag, season with salt and black pepper
- Pour some of the hoi sin in, close the bag and coat the ribs with the sauce by rubbing with your hands.
- Leave in the fridge for 4-5 hours or overnight.
- Remove 2 hours minimum before cooking.
RIBS – stage 2 – cook
- Once at room temperature, place in a casserole dish or large pan with an oven proof lid. Season with more black pepper and then cover with the wine and warm beef stock.
- Crush a clove of garlic and add the chilli at this stage (if you want this warm spiced)
- Put the lid on and place in the oven at 120c for 6 hours. After 3 hours take out and turn the ribs over. (make the celeriac and sides now)
- After 6 hours, remove from the oven, take the ribs out of the dish and put to one side.
RIBS – stage 3
- Pour the yummy stock through a sieve into a jug or bowl, then place in a saucepan and put onto boil. We are going to reduce this now.
- Put the ribs back in the casserole dish, add some more hoi sin sauce to them and put the lid on to keep them warm.
- Take the cornflour in a small bowl, add a splash of water and mix to a liquid and all lumps gone, then pour into the simmering pan. Turn the heat down, stir regularly for 5-10 mins until its nice and thick. As soon as you are happy with it, add a knob of unsalted butter and store through. This makes the sauce shine!
- Remove the ribs from the bones (optional) these will literally drop off. You can at this point remove any fat you wish (I don’t!)
- Then pour the sauce over the ribs and stir gently to coat them all.
- RIBS DONE!
Celeriac:
- Peel the celeriac with a serrated edge or sharp knife.
- Chop into small cubes
- Add to a saucepan of milk mixed with water and bring to the boil (be careful as when boiling with milk this often tends to over flow!)
- When the celeriac is soft, take of the heat, drain and simply mash like you would potatoes. I use a potato ricer. Put in butter and season with salt.
- CELARIAC READY
Greens:
- Simply place in boiling water and cook for 2-3 mins. Drain.
- Place a small frying pan and get it hot, add a knob of butter and throw in the veg and toss in the hot butter add salt and pepper then take off the heat and sprinkle sesame seeds.
- VEG READY
Service:
I serve this in a large pasta bowl, or big plate
- Give a nice portion of the celeriac mash to the plate
- Spoon on the ribs
- Place the veg on
- Pour more of the yummy sauce on the ribs – their should be plenty
- Sprinkle the chopped chillies, spring onions and coriander.
Notes:
You can change the celeriac for normal mashed potatoes or sweet potato mash even. Or serve with rice which would be equally as amazing!
