Slow-Braised Short Rib with Celeriac Purée

• 300 g bone-in beef short rib
• 200 g celeriac, peeled and cubed
• 0.5 onion, roughly chopped
• 1 carrots, thickly sliced
• 200 ml beef stock
• 40 ml whole milk

Directions

1. 1Season the short rib and brown it on all sides in a heavy casserole over high heat, about 8 minutes in total.
2. 2Add the onion and carrots, pour in the beef stock, cover, and braise at 150°C (130°C fan) for 3 hours, until the meat pulls apart with a fork.
3. 3Meanwhile, simmer the celeriac in salted water for 20 minutes until soft, drain, then blend with the milk to a smooth purée.
4. 4Lift out the meat, reduce the braising liquid on the hob for 10 minutes until glossy, and serve the rib on the purée with the sauce.