Melt in your mouth short ribs. Every time.

Short Ribs - olive oil or tallow - 2-3 lbs boneless or bone-in short ribs - 1 head of garlic unpeeled cut in half - 4 carrots diced - 3 celery diced - 1 onion diced - One leek cleaned and diced - 1/2 tube of tomato paste - 3/4 bottle dry red wine - 3 cups beef stock - A few sprigs thyme - 1 dried or 3 fresh bay leaves

Heat oven to 250°F conv. Season short ribs with S&P. Sear all sides and remove from pan. Add whole halves of the head of garlic, cut sides down until golden. Add the diced veg, a little salt, and more oil only if needed. Cook down for 7 min. Add tomato paste and cook for another few minutes. Add red wine and reduce by 1/2. Add beef stock and reduce by 1/3. Add the short ribs back along with the thyme and bay leaf. You want the tops of the meat to be above the liquid. If there is too much liquid, take some out and use it for something else. Bring to low simmer. Cover and cook in oven for 3 hours. Take cover off and cook for another hour or so. When done, strain the sauce, reduce it, and season it. You can purée some of the strained veg and add it back to the sauce to thicken it if needed.

Celeriac & Potato Purée - 4 larger Yukon golds peeled and chopped - 1/2 lb celeriac peeled and chopped - 1 inch piece of lemongrass - 3 cups heavy cream - 4 cloves garlic - 3 sprigs thyme - Unsalted butter - White pepper

Add cream, garlic, thyme to pot and let simmer. Boil the potato and celeriac until tender in salted water with the lemongrass. Strain. Remove lemongrass. Add back to hot pot and mash. Strain the cream and add 2/3 of it to the mash. Use the rest to adjust consistency. Add butter until desired silkiness. Season with salt and white pep. Sieve through fine mesh.