2 Westholme short ribs
50g ground black pepper
10g ground Thai long pepper
10g ground pink pepper
10g ground Szechuan pepper
1L red wine
splash veal jus, to finish
handful puffed grains, nuts, to finish
1.4kg veal jus
350g truffles, plus extra to finish
100g truffle oil
5 celeriac (celery root)
200g butter, or as required
salt, to taste
pepper, to taste
Combine salt, sugar and all the peppers. Bury short ribs in cure for 8 hours.
Rinse off salt and pat dry.
Reduce red wine by half, then cool.
Place each short rib in a sous vide bag with half the red wine and half the butter. Cook at 74C / 165F for 18 hours.
Chill and refrigerate overnight.
Sweat the shallots and garlic with the butter.
Add the Cognac and reduce to au-sec.
Add in the veal jus and truffles. Simmer for 3-4 hours until a nappe.
Blend in Vitamix until smooth and add in truffle oil and salt.
Peel celeriac (celery root). With a mandoline, slice 3mm / ⅛ in. strips.
Toss in melted butter, salt and pepper.
Line a pan with aluminium foil. Lay celeriac slices over each other in an even pattern, stacking them up. Cover with foil and bake at 190C / 375F for 45 minutes or until you can pierce with a knife with no resistance. Refrigerate overnight.
Cut into 7.5 x 2.5cm / 3 x 1 inch rectangles.
Place 1 tablespoon of butter in a cast iron pan. Sear both sides of the pave. Season with salt and reserve.
Remove reserved short rib from sous vide and cut into rectangles. Sear on each side, then deglaze pan with a little beef jus.
Reduce cooking liquid to a nappe and use liquid to glaze beef rib.
Warm Sauce Perigourdine and arrange on plate, then place pave and short rib on plate. Garnish short rib with puffed grains and microplane extra truffle over pave.
“It’s beautiful, unctuous, fall-apart meat,”