Tender smoked short ribs served with smooth celeriac purée and finished with a delicate truffle dust for aroma and presentation.
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)
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- Freeze-dried truffle powder
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🍷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.
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 Info
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