Marinated Beef Ribs with Celeriac Mash
Marinated Beef Ribs with Celeriac Mash


1 kg beef back ribs
1 cup red wine
1 tsp freshly ground pepper
1 tsp thyme
1 tsp oregano
1 tsp basil
1 tsp sea salt
a little bit of olive oil
500 g celeriac
1/2 cup cooking cream
1 tbsp butter, unsalted
sea salt, to taste
fresh parsley/oregano/basil (optional, for garnishing)
Easy oven baked marinated beef ribs that fall off the bone. Forget the fork - this is deliciously sloppy finger food the whole family will enjoy!


2.Rinse the ribs and dry completely with paper towels. Put the ribs in a pan large enough to hold them. (Alternatively, use a large resealable plastic bag.)
3.Make the marinade: combine the wine, olive oil, spices, salt and pepper in a bowl and whisk to combine.
4.Pour the marinade over the meat, making sure that everything is seasoned. Cover and refrigerate overnight.
5.Roast for 2-3 hours (depending on the size of the pieces cut), or until tender and serve immediately.
7.Bring a large pot of salted water to a simmer.
8.While the water is coming to a boil, peel the celeriac with a knife. Cut them into smaller pieces. Boil for 25-30 minutes, until soft.
9.Drain the pot, return the celery roots to the pot. Cover and let the celery roots steam for a minute or so, shaking the pan a bit to prevent sticking.
10.Add the cream, butter and a generous pinch of salt and mash with a potato masher until it is as smooth as you like it. Add salt (and pepper) to taste and garnish with some fresh parsley.

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.

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