2 Smitten apples

1 pkg short ribs

2 white onions, sliced

4 garlic cloves

1 Tbsp butter

1 Tbsp red vinegar

4 1/2 cups beef stock

Celeriac Puree

1/2 celeriac root

2 Tbsp butter

1 1/4 cups milk

To prepare the ribs:

1 - In a pressure cooker, place the ribs and sear on both sides until brown. Remove from pot and set aside.

2 - In the same pressure cooker, add the onions and the garlic and sauté for five minutes.

3 - Once translucent, add the red vinegar and deglaze the pot.

4 - Add Smitten apples, cooked short ribs, and beef stock. Cook over low heat for an hour.

To prepare the celeriac puree:

1 - In a pot, add butter and celeriac root slices. Cook for five to ten minutes.

2 - Add milk and cook for five more minutes.

3 - Add mixture into a blender and blend until smooth.

Serve short ribs and apple mixture on top of sauce, or as desired.