Tender smoked short ribs served with smooth celeriac purée and finished with a delicate truffle dust for aroma and presentation.
Smoking short rib low and slow does what braising can't — it renders the fat and breaks down the collagen while also building a smoke ring and bark on the surface, so you get pull-apart tenderness with actual texture on the outside. Celeriac's mineral, slightly bitter sweetness is a deliberate foil against all that richness rather than just a starchy side.
Serves 4
Ingredients:
- Celeriac Puree (see sub-recipe)
- Smoked short ribs (see sub-recipe)
- Truffle Dust (see sub-recipe)
- Micro greens or chive tips (for garnish)
Speciality Items:
- Pellet Smoker
- Smoker Drip Tray Liner
- Smoker Grease Bucket Liner
- Oak & Whiskey Pellets
- Immersion Blender
- Food Processor
- Food Scale
- Freeze-dried truffle powder
Yes Chef! may earn a commission from qualifying purchases made through links on this page.
🍷Sommelier's Recommendation
Smoke + plum meets smoky beef.
Lush, structured, ideal with fatty short rib.
Steps:
- Spoon celeriac purée onto plate as a base.
- Place smoked short rib slices or chunks on top.
- Lightly dust with truffle.
- Optional: drizzle some reduced cooking jus around for extra flavor.
- Garnish with micro herbs or chive tips for visual contrast.
Print or save this recipe as a PDFGet the Yes Chef! app: PDF export, copy, and hands-free Cook Mode›
Smoked Short Rib
Ingredients:
- 3-4 lbs – Beef short ribs
- 2 tbsp – Olive oil
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 2 cloves – Garlic (minced)
- 1 sprig – Fresh thyme
- 2 cups – Beef stock
Steps:
- Preheat smoker or oven to 250°F (120°C).
- Season short ribs generously with salt, pepper, and garlic.
- Sear ribs in a hot pan with olive oil until browned on all sides.
- Transfer ribs to smoker or low oven, add thyme and a splash of beef stock.
- Smoke until internal temperature is 205°F (96°C) (about 6–8 hours) or until meat is tender and pulls apart easily.
- Rest ribs before slicing or plating.
Celeriac Purée
Ingredients:
- 1 lb – Celeriac (peeled and diced)
- 3/4 cup – Heavy cream
- 4 tablespoons – Unsalted butter
- Salt (to taste)
- White pepper (to taste)
Steps:
- Boil celeriac in salted water until tender, about 20 minutes.
- Drain and transfer to a blender or food processor.
- Add cream and butter, blend until smooth and silky.
- Season to taste and keep warm.
Truffle Dust
Ingredients:
- 5–10 g – Black truffle
- 1 tsp – Freeze-dried truffle powder (optional, finely grated)
Steps:
- Finely grate or microplane truffle to a powder.
- Dust over plated dish just before serving.
More Main Courses
Striploin with Fermented Black Garlic and Red Wine JusAn indulgent fine dining dish featuring buttery Wagyu A5 striploin paired with the deep umami of fermented black garlic and a silky red wine reduction.
Sous-Vide Berkshire Pork Loin with Foie Gras Torchon, Black Truffle Jus & Charred Baby LeeksA luxurious Michelin-inspired course featuring perfectly cooked heritage Berkshire pork, silky foie gras torchon, earthy black truffle jus, and dramatic charred baby leeks.
Sous-Vide Duck Breast, Salsify Silk, and Cherry-Infused Balsamic GlazeA masterclass in precision, featuring ultra-tender duck with a glass-like crackling skin, served with an aerated salsify foam and a molecularly clarified cherry reduction.
Spaghetti Aglio e OlioA Michelin take on this easy weeknight meal. Simple ingredients result in an elegant and silky creamy sauce with a subdued garlic taste.More Info
Disclaimer: The information and recipes provided within this application are intended for general informational and personal use only. Yes Chef makes no guarantees regarding accuracy, ingredient safety, or cooking outcomes. Users are responsible for checking allergen information, food safety temperatures, and proper handling of all ingredients. By using this app, you acknowledge that Yes Chef and its contributors are not liable for any adverse reactions, injuries, or results that may occur.