Ingredients
4 short ribs, bone-in (about 1.5–2 kg total)
2 bottles red wine (something you’d drink, not cooking wine)
30 ml vegetable oil
Plain flour, for dredging (seasoned with salt and pepper)
4 shallots, peeled and halved
2 medium carrots, roughly chopped (2–3 cm pieces)
2 celery ribs, roughly chopped
1 small leek, roughly chopped
2 cloves garlic, crushed
2 tbsp tomato paste
1.5 L good-quality beef stock (homemade or store-bought)
2 bay leaves
1 sprig thyme
1 tbsp wholegrain mustard
1 tbsp red wine vinegar or sherry vinegar
Salt and pepper, to taste
For the Celeriac Purée
1 medium celeriac, peeled and chopped
2 medium potatoes, peeled and chopped
500 ml milk
Salt, to taste
Knob of butter, for finishing
Method
1. Reduce the wine
Pour the red wine into a large saucepan and bring to a gentle boil.
Reduce by half until slightly syrupy — it should taste sweet, not sharp. Set aside.
2. Brown the short ribs
Preheat your oven to 140°C (275°F).
Pat the ribs dry, season well, dredge lightly in seasoned flour.
Heat oil in a heavy, ovenproof pot (like a Dutch oven).
Sear ribs on all sides until deeply browned. Remove and set aside.
3. Sauté the vegetables
Tip off excess fat, leaving about 1 tbsp in the pan.
Add shallots first — cook over medium heat until lightly caramelised.
Then add carrots, celery, leek, and garlic.
Cook until golden brown, scraping up any fond from the bottom.
Stir in tomato paste and cook for 2 minutes, stirring constantly.
4. Deglaze and braise
Add the reduced wine to deglaze the pan, scraping the base clean.
Return the short ribs (and any juices) to the pot.
Pour over the beef stock — enough to almost cover the ribs.
Add bay leaves and thyme.
Cover tightly with a cartouche.
Transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.
5. Rest and strain
Let the ribs cool in the liquid for 30–45 minutes before removing them gently.
Strain the braising liquid through a fine sieve — discard the veg.
Skim some fat if you like, but leave a little for richness.
6. Finish the sauce
Simmer the strained liquid until slightly thickened and glossy.
Whisk in mustard and a splash of vinegar to balance the sweetness.
Taste and season with salt and pepper.
7. Make the celeriac purée
Simmer the celeriac and potatoes in milk with a pinch of salt until soft.
Blend with a knob of butter until smooth and glossy.
To Serve
Spoon a bed of celeriac purée onto each plate.
Place short rib on top.
Spoon the glossy red wine sauce over and around.
Optional: garnish with braised celery or fresh herbs.
41 Comments
This concentrates the tannins in confused?
The cartouche now has its own entrance theme song
The key ingredient is the cartouche everything else is just garnish 😒
For people who think that chefs are using gloves…
Clean-up your filthy mouth and you won’t get a “thumbs-down”.
Whats all this cartouche patter all about?
SCHLOOTS
I don’t trust any dish that doesn’t get seasoned in the video.
Making this right now
Not even enough meat there to fill your mum mate!…wheres the rest of the food?
Whats the white sauce underneathe?
This is all very correct ❤
This man loves cartouches more than I love drinking and smoking
I love your channel, but I think that alcohol is being boiled as oppose to the tannings, which I believe are an innate chemical component of the red wine. The recipe looks like it would invoke a memorable culinary story at a lovely gathering of friends.
Cartouche is great for braising when I have to use my lidless shallow cast iron, I don't have a lid to fit.
My opinión: any rib that starts with wine is just not good to me. I’ve eaten very expensive restaurant ribs and nothing will compare to just throwing them on a smoker out back with a random bottle of dry rub and bbq. All the wine based sauces are just not it. Some things were meant to me sloppy and thrown together. Like bbq. 🤷♂️. I want my ribs from the guy with bbq stains on his apron that’s been up since 2am
looks insanely delicious
What's the 2* he references at the beginning?
Currently, cooking this, really excited!!
something i wouldn't mind drinking £3 corner shop wine here we come
I don't trust chubby English boys with small fingers. Pass
@FallowChefs I love your channel, but if you are using redwine could you also mention what grape you are using?
Meh, doesn't beat basic barbecue in a smoker, but if you don't have one, this might be ok.
It's so funny that I've never seen cartouches before in any cooking video. I'm new to this channel and it's the second video that includes them (and apparently judging by the amount of memes, this chef must use them a lot 😆). After watching the first one, they've started appearing in other cooking videos too, it's so weird
Genuinely why put a cartouche on if there's a lid anyway?
While braising short rib is fantastic and one of my favourite things, the other week I decided just to roast it slowly with just salt for 4 hours and served it with a chimichurri sauce and it was amazing.
what a dogshit day to get headaches from red wine
"I fuckin love cartouches. Absolutely love em."
-a pharaoh, when asked why the scribes put the little doohickey around their name
Put in the shit wine and stop whining
Okay but what is the point of a cartouche?
Is there an alternative to the wine? Alcohol is illegal in my country
shame about your receding hairline dude. is that a toupe? nice looking short rib though.
Awesome, the difference again between the home cook and a master chef.
Throw out your Knorr packages.
Doing nearly the same recipe, except that I use Coke instead of red wine.
Remember, it was the Cartouches choice to be there
Wth is a cartouche?
Need that on a sandwich
Nice
Anyone have specs on this recipe?
I can't stand metal utensils being used in a pan with a coated lining.
His “beef stock” just looks like Demiglace 😅