Jenner Tomaska's Red-⁠Wine Braised Short Ribs with Sauce Perigourdine and Celery Root Pave 4 Servings • 4 hours, plus 3 days curing, cooking, chilling • Red-Wine Braised Short Ribs

Jenner Tomaska's Red-⁠Wine Braised Short Ribs with Sauce Perigourdine and Celery Root Pave

4 Servings • 4 hours, plus 3 days curing, cooking, chilling • Red-Wine Braised Short Ribs

Ingredients

Short Rib
  • 2 Westholme short ribs 

  • 5kg salt 

  • 2.5kg sugar 

  • 50g ground black pepper 

  • 10g ground Thai long pepper 

  • 10g ground pink pepper 

  • 10g ground Szechuan pepper 

  • 1L red wine 

  • 200g butter 

  • splash veal jus, to finish 

  • handful puffed grains, nuts, to finish 

Sauce Perigourdine
  • 100g butter 

  • 485g shallots 

  • 35g garlic 

  • 400g Cognac 

  • 1.4kg veal jus 

  • 350g truffles, plus extra to finish 

  • 100g truffle oil 

  • 20g salt 

Celery Root Pave
  • 5 celeriac (celery root) 

  • 200g butter, or as required 

  • salt, to taste 

  • pepper, to taste 

Method

Short Rib

  1. Combine salt, sugar and all the peppers. Bury short ribs in cure for 8 hours.  

  2. Rinse off salt and pat dry. 

  3. Reduce red wine by half, then cool. 

  4. 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. 

  5. Chill and refrigerate overnight. 

Sauce Perigourdine

  1. Sweat the shallots and garlic with the butter.  

  2. Add the Cognac and reduce to au-sec.  

  3. Add in the veal jus and truffles. Simmer for 3-4 hours until a nappe.  

  4. Blend in Vitamix until smooth and add in truffle oil and salt. 

Celery Root Pave

  1. Peel celeriac (celery root). With a mandoline, slice 3mm / ⅛ in. strips.  

  2. Toss in melted butter, salt and pepper. 

  3. 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.  

  4. Cut into 7.5 x 2.5cm / 3 x 1 inch rectangles. 

  5. Place 1 tablespoon of butter in a cast iron pan. Sear both sides of the pave. Season with salt and reserve. 

To Assemble

  1. Remove reserved short rib from sous vide and cut into rectangles. Sear on each side, then deglaze pan with a little beef jus. 

  2. Reduce cooking liquid to a nappe and use liquid to glaze beef rib. 

  3. 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. 

Final Dish

“It’s beautiful, unctuous, fall-apart meat,”