Since ages ago, I wanted to have a great recipe for short ribs in my cookbook. One that isn’t that complicated or time-consuming and plenty are both. So after a lot of tries, this is the one that I’m absolutely in love with.
The key is in the marinade – the spice mix and the wine. It tenderizes the meat to the bone and kicks the taste to the next level. Marinating also allows the meat to hold more liquid so your ribs won’t dry out.
You can make your own spice blend, add sauces, play with the tastes you like and make the perfect recipe for you! If you prefer ready-to-use spice mixes, I recommend Arrabiata Italian Herb Seasoning – it is just marvelous! I even saw that some people add liquid smoke, but I still haven’t given that a try.
Now, for the celeriac mash – I know it’s not traditional, and that celery, in general, can be quite intimidating for a home cook. But after some time making it, I prefer this over mashed potatoes. It’s become my typical side dish. Celeriac is lovely to eat. You can eat it raw – in salads or cooked – it’s sweeter this way, and interestingly, the carb count goes down when cooked. More information about the health benefits of this versatile vegetable can be found here.
If you are not a fan of celeriac after all, simply substitute it for good old cauliflower mash, some green beans or some sauteed spinach.
This can either be a family dinner or dinner just for you. Either way, I promise that every last rib will be gone!
*Nutrition information for this dish can vary, I calculated this one based on the ingredients I used.