Method

1. Braise the Short Ribs: Preheat the oven to 160°C (140°C fan). Dust the ribs in seasoned flour. Heat olive oil in a large, heavy casserole and brown the ribs well on all sides. Remove and set aside. Add the onion, carrot, celery, and garlic to the same pan. Sauté for 5–6 minutes until lightly golden. Stir in the tomato purée and cook for 2 minutes. Pour in the Chianti, scraping up the browned bits from the bottom. Reduce by half. Add the beef stock, thyme, and bay leaves. Return the ribs, ensuring they are just covered. Bring to a simmer, cover, and transfer to the oven for 3 hours, or until the beef is fall-apart tender. Remove the ribs, strain the braising liquid through a fine sieve, and reserve 250ml for the reduction.
2. Make the Chianti Reduction: Combine the 250ml braising liquid and 100ml Chianti in a small saucepan. Boil over medium-high heat until reduced to a syrupy glaze (10–15 minutes). Whisk in the cold butter for shine and richness. Keep warm.
3. Make the Celeriac & Smoked Garlic Purée: Place the celeriac, smoked garlic, and milk into a saucepan. Simmer gently for 20–25 minutes until the celeriac is very soft. Drain, reserving a little milk. Blend with the butter, adding a splash of milk to loosen until smooth and silky. Season with salt and white pepper. Keep warm.
4. Finish & Serve: Warm the short ribs in the oven or gently reheat in a little sauce. Spoon a generous swirl of celeriac purée onto each plate. Top with a short rib and drizzle with the Chianti reduction. Garnish with micro herbs or parsley if desired.