Silver Fern Farms Beef Short Rib

with fennel and celeriac remoulade, radish, and garden herbs






Logan Coath
Head Chef of Archive Bar & Bistro

Mudbrick Winery & Restaurant, Waiheke Island

This dish has quite a few different steps. I would recommend opening a delicious bottle of wine and take your time. The best thing about this recipe is that everything can be made in advance so it’s a perfect centrepiece for long lunch! The thing to remember is the beef is the star of the dish, so always select the best quality you can. You should be able to find some short rib in any decent butcher’s shop but if you can’t or don’t have the time, the dish works equally well with the beautiful Silver Fern Farms Flat Iron steak or eye filet.

Beef Short Rib

In the restaurant we begin the preparation for the short rib a day in advance. This allows us time to cook it slowly and also set it in the fridge overnight. When you do this at home you can remove all the fat from the cooking liquor and make an amazing beef reduction.


1.5kg beef short rib (You will usually get 4 bones)

1-2 L beef stock

250ml red wine

½ onion

½ carrot

3 cloves garlic (whole)

1 stick of celery



Roast your short rib in a hot oven with your vegetables for 25 minutes till golden. Remove from the oven and lower the heat to 130 degrees Celsius. Place the short rib, bone side up, in a deep casserole dish and add the wine, vegetables and as much hot beef stock as necessary to cover the meat. Cover tightly and return to the oven to cook for 6-8 hours till almost falling apart.

Allow your short rib to cool in the stock for 30 minutes then carefully place it on a tray, bone side up, and cool in the fridge. While the beef is cooling, place the cooking liquor in the fridge and allow the fat to set. Then remove the fat, strain the cooking liquor into a small saucepan and reduce to make your beef reduction. Be careful not to reduce it too much. Set aside and keep warm.

While your short rib is cooking you have more than enough time to prepare everything else for the recipe and to do the washing up!


Pickled Red Onion

These are great to have in the fridge, they brighten up any salad and provide a great sweet and sour punch to any dish you garnish with them.



½ cup sugar

½ cup white wine vinegar

1 red onion




Bring the vinegar and sugar to a simmer and drop in your sliced red onion. Immediately remove from the heat and allow to cool in the fridge. The longer you can leave these to rest in the liquid the more intense the colour will become!


Walnut Mayonnaise

This mayonnaise is one of my favourite things. The walnut mustard is well worth seeking out. It’s amazing!



1 whole egg

2 egg yolks

50g cold mashed potato

2-3 tbls of walnut mustard (or any good quality Dijon mustard)

3 teaspoons white wine vinegar

100ml extra virgin olive oil

200ml canola oil

Sea salt



Using a food processor, blend the eggs, potato, mustard, vinegar and a pinch of salt till smooth.

Slowly drizzle in the oil till emulsified and adjust the seasoning to taste. This should be quite intense with a pronounced mustard flavour as it will be the sauce for the remoulade.


Celeriac Remoulade


1 celeriac (peeled and finely julienned)

1 fennel bulb and fennel fronds (finely sliced)

¼ cup chopped parsley

3-4 tbls of walnut mayonnaise

Lemon juice to taste



Combine all the ingredients and season to taste. Allow to chill in the fridge so the flavours can develop.


Salsa Verde

This is another great option to have on hand in the fridge.  It goes fantastically well with most grilled meat, fish and vegetables.  We have the luxury of a jam-packed herb garden at Mudbrick, so a lot of the time we vary the recipe with what’s available. This is a good base, but as soon as the tarragon starts to appear it will definitely be included in there as well.

1 anchovy (optional)

2 tbls capers

2 tbls cornichons

½ clove garlic

½ cup parsley

¼ cup mint

¼ cup oregano

2 tbls white wine vinegar

¼ cup extra virgin olive oil

Finely chop all the ingredients then add the white wine vinegar and olive oil. Season with sea salt and freshly cracked pepper.


Celeriac puree


1 celeriac (peeled and diced into 1cm squares)

1 cup of cream



Bring a large pot of water to the boil and season it generously.

Add the celeriac and cook till tender. Strain and return to the pot.

Add the cream and cook on a low heat till the cream is thick and reduced.

Blend in a high-speed blender till velvety smooth then adjust the seasoning. Keep warm until ready to use.


To finish

Now we have all our components ready it’s time to plate the dish. At this point I would usually go to the garden and grab some snow pea tendrils, sango radish shoots, maybe some baby parsley and borage flowers. Whatever is looking good at the time.

To start, cut the short rib between the bones (you should get 4 portions) and place it in an extremely hot roasting pan, flesh side down, with a little cooking oil. Place in a 220-degree oven for 20 minutes or until soft to touch. Using this method will ensure you get a delicious crispy crust.

While the meat is heating through you can start to prepare your plate.

Warm 4 plates gently in the oven then begin to build your salad. Start with the celeriac and fennel remoulade on the bottom, then add a little pickled red onion on top. Add your sango radish shoots and pea tendrils then your sliced radish. Finish with a few borage flowers if you are lucky enough to have them and begin to warm your puree.

Place a generous dollop of puree next to the remoulade and check on your beef.

When the beef is crispy but soft to touch (meaning meltingly tender in the middle), remove from the oven and place flesh side up on top of the puree. Drizzle with a little of the reduced cooking liquor and finish with the salsa verde.

Now it’s time to sit down, relax and give yourself a pat on the back. If you got to the end of this recipe, you deserve it!