Braised Short Rib, Parmesan & Truffle Mash & Charred Carrots
Prep 15 mins
Total 8h 15 mins
Medium
Serves 2
SLOW COOKED BEEF SHORT RIBS, WHICH SIMPLY MELT IN THE MOUTH, RICH JUS, TRUFFLE OIL AND PARMESAN MASHED POTATOES – AMAZING COMBINATION OF BOLD FLAVOURS AND INDULGENCE. PERFECT DISH FOR THE SLOW COOKED BEEF’S LOVER.
This dish contains the following allergens: milk, Milk/Dairy
Cooking mode
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2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
250ml
red wine
2 tbsp
tomato puree
800g
potatoes such as Maris Piper of King Edwards, peeled and halved
150ml
milk
50g
butter
50g
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
8.75fl. oz
red wine
2 tbsp
tomato puree
28oz
potatoes such as Maris Piper of King Edwards, peeled and halved
5.25fl. oz
milk
1.75oz
butter
1.75oz
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
Utensils
Step 1
Turn the Ninja 15-in-1 on and select the SEAR/SAUTE function. Set on high(5). Allow to preheat for 5 mins, add 1 tbsp of oil, season the ribs with salt and sear on all sides until nice and brown. Then remove from the cooking bowl.
Step 2
Add the onions, carrots, garlic and celery to bowl and cook for 6-8 mins until soften and slightly charred. Add the herbs and cook for 2 more minutes.
Step 3
Pour the wine and reduce it by half. Stir in the tomato puree and add the stock. Once the liquid is bubbling return the beef ribs to the pot. Make sure the ribs are fully covered by adding some more water if necessary.
Step 4
Close the lid on the Ninja and change the function to slow cook. Select LOW and cook for 8 hours.
Step 5
An hour before the ribs are ready make the mash. Boil the potatoes in salted water until soft and fluffy. Drain and return to the pan , place the lid on and allow to stand for 10 mins to draw any extra moisture out.
Step 6
Melt the butter in a pan and when it starts to brown slightly add the milk and heat through.
Step 7
Mash the potatoes, add the warm milk, then gently mix it. Allow to cool for a minute and fold in the grated parmesan and season with salt, pepper and a couple of drops of truffle oil if using. Set aside and keep warm.
Step 8
Make the carrots – heat a tbsp of oil, add the carrots and fry gently on each side until slightly charred but still al dente. Add a sprig of thyme and a garlic clove for flavour to the pan. Season with flaked salt.
Step 9
The ribs should be ready now so remove them from the pot, select the SEAR/SAUTE function again and reduce the liquid by half. Pour it through a colander into a jug and discard the veg and herbs, you are looking to make a smooth velvety texture which will gently coat the beef ribs. Whisk in a knob of butter to make the sauce look even smoother and glossier.
Step 10
Plate the dish – scoop a big quenelle of mash in the middle of the plate, top with the short rib and pour the sauce over it. Garnish with charred carrots, greens of your choice and fresh thyme. Finish with freshly cracked black pepper and flaked salt.
Braised Short Rib, Parmesan & Truffle Mash & Charred Carrots
Step 1 of 10
Turn the Ninja 15-in-1 on and select the SEAR/SAUTE function. Set on high(5). Allow to preheat for 5 mins, add 1 tbsp of oil, season the ribs with salt and sear on all sides until nice and brown. Then remove from the cooking bowl.
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
250ml
red wine
2 tbsp
tomato puree
800g
potatoes such as Maris Piper of King Edwards, peeled and halved
150ml
milk
50g
butter
50g
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
8.75fl. oz
red wine
2 tbsp
tomato puree
28oz
potatoes such as Maris Piper of King Edwards, peeled and halved
5.25fl. oz
milk
1.75oz
butter
1.75oz
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
Step 2 of 10
Add the onions, carrots, garlic and celery to bowl and cook for 6-8 mins until soften and slightly charred. Add the herbs and cook for 2 more minutes.
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
250ml
red wine
2 tbsp
tomato puree
800g
potatoes such as Maris Piper of King Edwards, peeled and halved
150ml
milk
50g
butter
50g
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
8.75fl. oz
red wine
2 tbsp
tomato puree
28oz
potatoes such as Maris Piper of King Edwards, peeled and halved
5.25fl. oz
milk
1.75oz
butter
1.75oz
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
Step 3 of 10
Pour the wine and reduce it by half. Stir in the tomato puree and add the stock. Once the liquid is bubbling return the beef ribs to the pot. Make sure the ribs are fully covered by adding some more water if necessary.
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
250ml
red wine
2 tbsp
tomato puree
800g
potatoes such as Maris Piper of King Edwards, peeled and halved
150ml
milk
50g
butter
50g
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
8.75fl. oz
red wine
2 tbsp
tomato puree
28oz
potatoes such as Maris Piper of King Edwards, peeled and halved
5.25fl. oz
milk
1.75oz
butter
1.75oz
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
Step 4 of 10
Close the lid on the Ninja and change the function to slow cook. Select LOW and cook for 8 hours.
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
250ml
red wine
2 tbsp
tomato puree
800g
potatoes such as Maris Piper of King Edwards, peeled and halved
150ml
milk
50g
butter
50g
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
8.75fl. oz
red wine
2 tbsp
tomato puree
28oz
potatoes such as Maris Piper of King Edwards, peeled and halved
5.25fl. oz
milk
1.75oz
butter
1.75oz
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
Step 5 of 10
An hour before the ribs are ready make the mash. Boil the potatoes in salted water until soft and fluffy. Drain and return to the pan , place the lid on and allow to stand for 10 mins to draw any extra moisture out.
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
250ml
red wine
2 tbsp
tomato puree
800g
potatoes such as Maris Piper of King Edwards, peeled and halved
150ml
milk
50g
butter
50g
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
8.75fl. oz
red wine
2 tbsp
tomato puree
28oz
potatoes such as Maris Piper of King Edwards, peeled and halved
5.25fl. oz
milk
1.75oz
butter
1.75oz
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
Step 6 of 10
Melt the butter in a pan and when it starts to brown slightly add the milk and heat through.
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
250ml
red wine
2 tbsp
tomato puree
800g
potatoes such as Maris Piper of King Edwards, peeled and halved
150ml
milk
50g
butter
50g
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
8.75fl. oz
red wine
2 tbsp
tomato puree
28oz
potatoes such as Maris Piper of King Edwards, peeled and halved
5.25fl. oz
milk
1.75oz
butter
1.75oz
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
Step 7 of 10
Mash the potatoes, add the warm milk, then gently mix it. Allow to cool for a minute and fold in the grated parmesan and season with salt, pepper and a couple of drops of truffle oil if using. Set aside and keep warm.
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
250ml
red wine
2 tbsp
tomato puree
800g
potatoes such as Maris Piper of King Edwards, peeled and halved
150ml
milk
50g
butter
50g
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
8.75fl. oz
red wine
2 tbsp
tomato puree
28oz
potatoes such as Maris Piper of King Edwards, peeled and halved
5.25fl. oz
milk
1.75oz
butter
1.75oz
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
Step 8 of 10
Make the carrots – heat a tbsp of oil, add the carrots and fry gently on each side until slightly charred but still al dente. Add a sprig of thyme and a garlic clove for flavour to the pan. Season with flaked salt.
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
250ml
red wine
2 tbsp
tomato puree
800g
potatoes such as Maris Piper of King Edwards, peeled and halved
150ml
milk
50g
butter
50g
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
8.75fl. oz
red wine
2 tbsp
tomato puree
28oz
potatoes such as Maris Piper of King Edwards, peeled and halved
5.25fl. oz
milk
1.75oz
butter
1.75oz
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
Step 9 of 10
The ribs should be ready now so remove them from the pot, select the SEAR/SAUTE function again and reduce the liquid by half. Pour it through a colander into a jug and discard the veg and herbs, you are looking to make a smooth velvety texture which will gently coat the beef ribs. Whisk in a knob of butter to make the sauce look even smoother and glossier.
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
250ml
red wine
2 tbsp
tomato puree
800g
potatoes such as Maris Piper of King Edwards, peeled and halved
150ml
milk
50g
butter
50g
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
8.75fl. oz
red wine
2 tbsp
tomato puree
28oz
potatoes such as Maris Piper of King Edwards, peeled and halved
5.25fl. oz
milk
1.75oz
butter
1.75oz
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
Step 10 of 10
Plate the dish – scoop a big quenelle of mash in the middle of the plate, top with the short rib and pour the sauce over it. Garnish with charred carrots, greens of your choice and fresh thyme. Finish with freshly cracked black pepper and flaked salt.
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
250ml
red wine
2 tbsp
tomato puree
800g
potatoes such as Maris Piper of King Edwards, peeled and halved
150ml
milk
50g
butter
50g
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
2 tbsp
oil
salt & pepper
2
beef short ribs, about 400g each
1
carrot, cut into 1/2" chunks
1
onion, roughly chopped
2
garlic cloves, crushed
2
celery sticks, roughly chopped
2
bay leaf
2
sprigs of rosemary
1
sprig of thyme
1l
good quality beef stock
8.75fl. oz
red wine
2 tbsp
tomato puree
28oz
potatoes such as Maris Piper of King Edwards, peeled and halved
5.25fl. oz
milk
1.75oz
butter
1.75oz
parmesan
truffle oil (optional)
2
carrots, cut into long strips about 1/2" in thickness
Pinch
thyme
blanched broccoli, kale, cavollo nero or other green veg of your choice
