one sixty-five — Braised Beef Short Rib with Potato and Celeriac Mash

by Xinyu on 10th Dec, 2012

Posted by
potato beef one sixty-five celeriac braise mash carrots

And we're back! This week's Old Garlic was delayed because last Saturday we had a "soft opening" for one sixty-five, our private kitchen, and I didn't want to post the recipe before our guests had a chance to try it. one sixty-five is a pet project of ours; we're trying to run an occasional private kitchen aka underground restaurant in our home, by hosting dinner events and inviting random paying guests to attend.
This week was our first try at doing this, and so to gain some experience we invited five good friends who would be willing to forgive any mistakes we made! The opening turned out pretty successful; everybody enjoyed the food and went home full... at least, that's what they said. If and when we get more serious about this, we'll post updates here on Old Garlic, and information on how to sign up to join in one of our dinners.

The braised beef recipe presented here was the main course of the dinner. It is largely based on Thomas Keller's braised short rib that is part of the previously posted Beef Stroganoff recipe. I modified the proportions to concentrate on a strong garlic flavour instead. The carrots were prepared separately to bring a bright flavour and colour to the dish.

Braised Beef Short Ribs

beef short rib , garlic , onions , carrots , celery , thyme , red wine , beef stock , salt , oil , pepper , flour
beef short rib
['beef short rib']
red wine
['red wine']
beef stock
['beef stock']
The first half of the recipe must be done the day before. Chop up garlic, onions, celery, carrots into small pieces. Pour red wine into an oven-proof pot, add about half of the chopped vegetables, and slowly reduce the wine till it becomes syrupy.

In the meantime, lightly oil the short ribs, then season liberally with salt and pepper. Dredge in flour to get a light coating. Add a good amount of oil to a frying pan, heat, and then fry the beef on all sides to brown.

Once the red wine reduction is ready, add the remaining vegetables, the short ribs, and add beef stock till the meat is almost fully immersed. Cover with a parchment lid (google), and put into an oven at 350°F (around 177°C). Let it cook for around 2 hours, till the meat is tender, but still holding its shape.

Remove the meat and place into a container. Add the braising liquid to the container till the meat is fully submerged. Let cool, and then refrigerate overnight.

The next day, take the container out of the fridge. If there is a layer of fat, remove it and set aside. Take the short ribs out, and cut into cubes; this is easier when they are still chilled. Leave to reach room temperature.

Take about half of the braising liquid and reduce in a saucepan to make a sauce. Add a bit of red wine or basalmic vinegar if you like the sauce to be a bit more tart (depends on what wine you used for the reduction). To thicken, add butter, and also some of the beef fat. Season with salt if necessary.

Pour the remaining braising liquid into a pan, and place the beef cubes in the pan. Half of the cubes should be above the liquid surface. Heat over a low fire till the liquid starts to simmer, and occasionally turn the cubes around to get them to warm evenly.

Just before serving, dollop a little bit of the beef fat on top of each cube. Finish in a oven at high heat to grill the tops of the cubes; the beef fat will melt and sizzle the meat.

Steamed Carrots

carrots , olive oil , salt , pepper
olive oil
['olive oil']
Cut the carrots into squares. Steam till very tender. Toss in a bowl with a bit of olive oil for the sheen, and season with salt and pepper.

Potato and Celeriac Mash

potatoes , celeriac , milk , butter , cream , bay leaf , nutmeg , salt , pepper
bay leaf
['bay leaf']
Cut the celeriac into cubes. Add milk to a pot, with some water to dilute, and a bay leaf. Heat, and then add celeriac. Cook till celeriac is soft, then remove the celeriac from the liquid. Use a hand blender (or food processor) to puree the celeriac.

Boil or steam potatoes whole with skin on. Once they are soft, remove the skins, and then mash with a potato masher, or a ricer, or even just a fork. Mix in the celeriac, and also a fair amount of butter. Season with salt, pepper, and some ground nutmeg.

To get a smoother mash, you can use a stand mixer with a whisk attachment to churn the mash for several minutes, and then sieve it through a coarse sieve. This is a lot of work however; if you don't mind a chunky mash then don't bother.

The mash can also be thinned out by adding some cream, which we did.

Braised Beef Short Rib with Potato and Celeriac Mash

braised beef short rib (with sauce) , potato and celeriac mash , steamed carrots , parsley
braised beef short rib (with sauce)
['braised beef short rib']
potato and celeriac mash
['potato and celeriac mash']
steamed carrots
['steamed carrots']
Assemble the final dish by first putting a serving of mash on the plate. Place the beef cubes on top of the mash, as well as the steamed carrots. Pour a generous amount of sauce over everything; the sauce acts as a gravy for the mash too. Garnish with parsley.
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