PREPARATION

1. Preheat the oven to 160C.
2. Season the short ribs with salt and pepper. Heat the butter in a large oven proof pot, sear the ribs on all sides until browned on your stovetop. Do this in 2 or 3 batches and remove the ribs to a plate.
3. Add the shallots, carrots and celery and cook 5-10 minutes adding the tomato paste for the last 2 minutes. Add the short ribs back to the pot and add the wine, broth, brown sugar, thyme, rosemary, orange zest and bay leaves. Season with salt and pepper, gently stir to combine.
4. Cover and transfer to the oven. Cook for about 3 hours or until the short ribs are tender and falling off the bone, add the cranberries the last 10 minutes of the cooking time.
5. Remove the thyme, rosemary, orange zest and bay leaves. Take out the ribs and spoon of a bit of the fat. You can also remove the fat by cooling the sauce down completely and put the pot in the fridge until the fat is set on top, this makes it easier to spoon the fat off. Reduce the red wine sauce by turning up the heat a couple of minutes. Add the ribs back to the pot. Serve the ribs over a bed of celeriac and potato puree with steamed greens and a generous spoonful of sauce and enjoy!
6. Note 1: The ribs can be made 2 days ahead, keep cool in the fridge. Take the pot out of the fridge 2 hours before serving and gently heat for about 25 minutes on your stovetop at the last moment.
7. Note2: For the celeriac puree, peel the celeriac and potatoes and slice into even pieces. Add to a large pot of cold water, season with salt and bring to a boil. Cook for about 2-30 minutes until tender. Heat a good amount of butter and milk in a small pan. Drain the potatoes and celeriac, mash and slowly add the butter and milk mixture until you have the preferred consistency. Taste and season with more salt and pepper if necessary.