Marmite-Braised Beef Short Ribs with Celeriac Purée - Great British Chefs

Ingredients

• 1 dash of vegetable oil
• 2kg beef short rib
• 2 onions, diced
• 3 carrots, diced
• 3 celery sticks, diced
• 6 garlic cloves, crushed
• 2 tbsp of tomato purée
• 250ml of red wine
• 2 tbsp of Marmite
• 1.5l beef stock
• 2 bay leaves
• 6 sprigs of thyme
• 2 tbsp of Worcestershire sauce
• flat-leaf parsley leaves, to garnish
• 1 large celeriac, (about 1.2kg), peeled and diced
• 400ml of whole milk
• 200ml of double cream
• 1 tsp ground white pepper
• 1 tbsp of unsalted butter