Beef Short Rib with Stout-Braised Onions and Creamed Celeriac
By Michelin-starred chef Adam Gray
Serves: 4
Preparation time: 30 minutes
Cooking time: 3–3.5 hours
Cooking temperature: 160°C (fan)
Ingredients
- 4 x Individual beef short ribs
- 2 White onions - peeled and cut into four
- 6 Carrots - peeled
- 1 Bulb garlic - cut in half
- ½ Bunch fresh thyme
- 2 Bay leaves
- 2 Litres beef stock
- ½ Bottle of red cooking wine - optional
- 1 Small celeriac - peeled and roughly cut into 3-4cm cubes
- 500Ml Semi skimmed milk
- 100Ml Farringtons “Mellow Yellow” cold pressed rapeseed oil
- 6 Roscoff onions - peeled and cut in half
- 2 Bottles of stout
- Salt
- Pepper
Method
Place the short ribs, quartered onions, carrots, thyme and garlic in a casserole dish and cover with the beef stock and the red wine.
Place the casserole dish on the stove and bring to the boil.
Then place the casserole dish in a preheated oven at 160c for 3 hours.
While the beef short ribs are cooking, heat a medium sized frying pan to a high heat and add the rapeseed oil.
Place the halved Roscoff onions flat side down in the frying pan until they are a dark brown colour.
Turn the Roscoff onions over and pour in the stout.
Ensure the stout is boiling around the onions and then transfer the frying pan into the same oven as the short ribs
The Roscoff onions will cook for about 20-30 minutes until they are soft, remove from the oven and leave to cool.
Place the diced celeriac into a saucepan and cover with the semi skimmed milk and add the two bay leaves.
Place the celeriac on the stove and bring gently to the boil, to ensure the milk does not burn.
Simmer gently for about 15 minutes, until the celeriac is tender to the touch.
Remove the celeriac from the stove and drain into a colander, keeping the milk.
Place the hot celeriac into a blender and blend to a smooth puree, adding a little of the cooking milk, season with salt and pepper to taste.
Place the finished puree into a suitable bowl.
Once the beef short ribs are cooked, drain off the beef cooking liquor through a sieve into another saucepan and discard the cooking vegetables.
Return the beef liquor to the stove in a saucepan and simmer gently until the right consistency of the sauce/gravy is achieved.
To Serve
Reheat the celeriac puree in the microwave for 2 minutes until hot
Remove the skins for the Roscoff onions and return to the hot oven for 2-3 minutes to reheat.
In a serving bowl, scoop some of the hot celeriac puree, then place 1or 2 Roscoff onion halves and then the cooked short rib.
Finally, pour over some of the finished cooking sauce/gravy
