Braised Beef Ribs with Tarragon Emulsion, Celery Fondant and Pickled Port Wine Onions

Long winter days call for warming and flavoursome dinners. Beef ribs are slow cooked for a melt in the mouth tenderness and deep flavour.
  • 49:15 TIME
  • 20 Portions


Braised Beef Ribs

4 beef short ribs on the bone, (approx. 15cm in length)

4tbsp CHEF® Beef Liquid Concentrate

500ml CHEF® All Natural Beef Stock

250ml CHEF® All Natural Veal Stock

4 springs thyme 

15g black peppercorns, cracked

1tsp olive oil for searing

Pinch of pepper


Celeriac Fondant

2kg celeriac, peeled

Pinch salt

375g unsalted butter

100ml CHEF® All Natural Chicken Stock



Tarragon Emulsion

Ingredients for Tarragon Oil

200g tarragon leaves

100g parsley leaves

350ml extra virgin olive oil

Ingredients for Emulsion

50g egg white

Pinch salt

5g lemon juice

300ml tarragon oil

1.2g xanthan gum

50ml CHEF® All Natural Chicken Stock

20ml water


Pickled Port Wine Onions

500g baby onions, peeled

440ml dry stout

250ml balsamic vinegar

250ml ruby port

165ml clear honey

5 sprigs fresh rosemary

5 sprigs fresh thyme




Braised Beef Ribs

  1. Preheat a water bath to 65°C.
  2. Season the beef with liquid concentrate and sear in a hot pan, until Maillard reaction has taken place.
  3. Place portions of the ribs in medium or large vacuum bags. Add the beef and veal stock and season with thyme and cracked black pepper. Vacuum seal on full pressure. Place in the water bath and cook for 48 Hours.
  4. After the cooking time, remove the beef ribs from the bag. Prepare the sauce by draining the stock through a fine sieve into a pan and reduce by half. 
  5. Finish the meat by re-searing.  Place on a tray and slice ready for serving.
  6. Hot-hold the reduced sauce ready for service.  


Celeriac Fondant

  1. Preheat a water bath to 83°C.
  2. Cut the celeriac into slices approx. 2cm thick. Season and place in a sous-vide bag in a single layer with a few small cubes of butter. Seal under full pressure, place in the water bath and cook for 4 hours.
  3. Remove and cool at room temperature for 15 minutes then place in ice water until thoroughly chilled.
  4. Prepare before serving. Clarify the remaining butter and heat in a small sauté pan to very hot. Remove the celeriac from the sous vide bag, and brown in the pan on one side. Remove from the heat and pour off the butter. Add the chicken Stock to the pan and warm through, gently shaking to coat the fondant.
  5. Cut to suitable size and hot-hold for service.

Tarragon Emulsion

  1. Make the tarragon oil. Combine all the ingredients in a Thermomix, set the temperature to 90°C and blend on high speed for 7 minutes. Pass through a fine sieve and chill over ice until cold.
  2. Mix the egg white, salt and lemon juice in a Thermomix and turn to speed 5 for 3 minutes. Reduce the speed to 3 and slowly pour in half of the oil. Adjust the texture with chicken stock and xanthan gum. Gradually add the remaining oil and water. Season to taste.


Pickled Port Wine Onions

  1. Halve the onions and blanch in boiling water. Separate the layers into small petals
  2. Bring the remaining ingredients to a simmer and reduce by half. Strain through a fine sieve and chill.
  3. Place the onions in a small pan, pour over the chilled infused liquid and reduce by a third.
  4. Hot-hold for service.  

Prep:1 hour 15 minutes. Cook:48 hours beef short ribs, 30 minutes for the tarragon emulsion and 2 hours for the celeriac fondants


Marinate the beef with concentrate and brine with salt and water in order to save time and enhance the flavour.




Per 100g

Per Serve (1/20th recipe)

Reference Intake

% RI*


 582 kJ

 140 kcal

 2016 kJ

 485 kcal

8400 kJ

2000 kcal








of which: saturates










of which: sugars





















*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.