Short Rib Recipe

Sear the Ribs

Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large oven-proof pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

Sauté the Vegetables

In the same pot, add chopped onion, carrots, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.

Braise the Ribs

Return the short ribs to the pot and add beef broth and tawny port. Bring to a simmer, cover, and transfer to the preheated oven. Braise for 3 hours or until the meat is tender.

Roast the Vegetables

In the last 30 minutes of cooking time for the ribs, toss baby carrots, baby turnips, and chopped green cabbage in a bit of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven until tender, about 25-30 minutes.

Make the Potato Puree

Meanwhile, boil the Yukon gold potatoes in salted water until tender, about 15-20 minutes. Drain and mash with a potato masher or ricer. Stir in butter and season with salt and pepper to taste.

Infuse the Oil

In a small saucepan, combine olive oil and chopped tarragon. Heat gently over low heat for about 10 minutes, then strain and set aside.

Plate the Dish

Once the short ribs are done, remove them from the pot and let them rest. Strain the braising liquid and reduce it over medium heat until thickened. Serve short ribs over potato puree, topped with roasted vegetables, and drizzled with tawny port reduction and tarragon oil. Garnish with pickled celery and celery leaves.