Michelin-Starred Adam Byatt's Short Rib Duchess

Short Rib Duchesse
1 x 3 bone short rib, cut through bones (4 portions)
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1 carrot, diced
1 onion, diced
1 stick celery, diced
1 head garlic
1 bunch thyme
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500ml red wine
750ml brown chicken stock

Duchess Potatoes
500g potatoes
1 egg yolk
1 whole egg
25g grated parmesan
50g melted butter
Maldon salt, to taste
Bake potatoes until tender, then mash well or pass through a fine sieve. In a bowl, quickly mix in the egg yolk, whole egg, and melted butter without scrambling the eggs. Season and reserve in a piping bag.

Heat a large, heavy based casserole dish over a medium heat. Add vegetable oil, sear the shortrib well for a period of 15/20 minutes. Not hard and fast but gradual and deep colour. Remove the meat from the pan and add diced vegetables, garlic and herbs. Return the meat to the pan and add red wine and reduce fully. Add the chicken stock and bring to a simmer - cover with a cartouche and braise in a preheated oven at 160c for 2/2.5 hours. Remove carefully from the oven, the meat will be cooked when a thin spoon handle can pierce into the meat with minimal resistance.

Once cooked, remove from pan, allow to rest until cool in the liquor before removing bone – it should come out with ease. Press between two heavy trays with a good weight. Press the meat ‘bone’ side up. When cool, trim the meat into even sized rectangles.

Take the braising liquor and pass through a fine mesh sieve and reduce by 3/4 ‘s.

To reheat – bring some reduced sauce and chicken stock to a boil in a saute pan. Remove from the heat and place shortrib portions in. Pipe the duchesse potato on the meat. Cook at 220c (fan assisted) for 10/14 minutes until the potato is golden and caramelised and the meat is glazed and hot throughout.

Serve alongside glace carrots.