We deliver Australia wide
Call 1300 303 307


The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Beef Short Ribs, Treacle Glaze, Celeriac & Mushroom

Beef Short Ribs, Treacle Glaze, Celeriac & Mushroom

Preparation time
35 mins
Cooking time
3 hours

Margaret River's stunning coastline is not just a reason to visit, it also creates ideal conditions for growing grapes and farming beef. Chef Santiago Fernandez has brought these together to mouth-watering effect with the proteins of his beef dish binding beautifully with the tannins of Cabernet, making the meat feel tender and the wine taste smoother.


1.2 kg beef short ribs

2/3 cup of plain flour

Salt and pepper, to season

550ml vegetable oil

2 carrots, diced

2 stalks celery, diced

1 large brown onion, diced

6 garlic cloves, finely chopped

375ml Girt by Sea Cabernet Merlot
or another red wine 

6 peppercorns

1 bay leaf

8 sprigs thyme

4 medium eschallots, finely diced

5 cm piece fresh ginger, finely diced

1 tbsp Szechuan pepper

100g treacle

8 green cardamom pods, bruised

50g tamarind paste

50ml soy sauce

750g celeriac, peeled 

1 tbsp coriander seeds

200ml water

200ml rice vinegar

150g caster sugar

15g salt

220g butter

Smoked salt, if desired


1. Dry ribs with paper towel, season flour with salt and pepper then rub over ribs to coat.

2. Heat 500ml oil in a large heavy based flameproof baking dish over medium heat.  Cook ribs for 3-5 minutes. Remove to a plate.

3. Heat a large heavy based saucepan over medium heat. Cook vegetables and 4 garlic cloves, until soft and transparent. Add 300ml wine, cook for 3-5 minutes
to reduce wine by half. Add ribs. Reduce the heat, cover the ribs with cold water until fully submerged, add peppercorns, bay leaf and thyme, cover. Simmer gently for about 2 hours or until tender. Remove the ribs, strain the stock and set it aside for the glaze.  

4. Heat remaining oil in a frying pan over low heat, add eschallots, remaining garlic and ginger, cook gently for about 8-10 minutes. Add Szechuan pepper, treacle, cardamom pods and tamarind paste, deglaze with the remaining 75ml wine, for 3-5 minutes or until wine has reduced. Add the reserved beef stock and soy sauce. Cook gently for 30-35 minutes or until it's a thick, dark consistency.   

5. For pickled celeriac: Finely slice 150g celeriac on a mandolin. In a bowl, combine all other ingredients (except butter and smoked salt), stir until sugar dissolves. Add celeriac and pickle for at least 3 hours.

6. Chop remaining celeriac, cook in a large saucepan of simmering water for 25-30 minutes or until tender, drain. Transfer to a food processor, add butter and process until smooth. Season.

7. Pre-heat oven to 190°C, brush ribs with glaze, bake for 6-7 minutes or until warm and caramelised. Brush ribs again, season with smoked salt, if desired. Serve with celeriac puree, pickled celeriac, extra glaze and sautéed mixed mushrooms.


Wine Match: Voyager Estate Girt by Sea Cabernet Merlot 2014

Preparation time
35 mins
Cooking time
3 hours


Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories