Beef Short Rib Dauphinois

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  1. Preheat the oven to 140°C/280°F.
  2. Liberally season the beef ribs with salt and pepper then brown them in a frying pan with half the oil. Set aside.
  3. In a casserole big enough to take all the ribs and cooking liquid heat the remaining oil and gently sautee the onion, carrot and celery until soft.
  4. Add garlic and continue to cook for a further few minutes. Add the beef ribs back into the casserole along with the wine and stock; bring to a simmer, put the lid on and place the whole thing in the oven for around 4 hours, until tender to the fork.
  5. Meanwhile, peel and thinly slice the potatoes. It helps to have a mandolin at this stage.
  6. Add them to a wide saucepan with the milk and bring to a simmer. Cook for roughly 5 mins until soft to the point of a knife. Carefully take them out of the milk and set aside.
  7. In a separate pan heat the butter until foaming then add the flour. Cook for around a minute then gradually pour in the leftover starchy milk from the potato cooking, stirring all the time to make a smooth sauce.
  8. When the short ribs are ready, remove them from the cooking liquid and shred them. Reduce the liquid with the thyme to make a delicious gravy - season to taste then add the beef back in.
  9. Assemble the dauphinois in a baking dish - one layer of beef followed by the bechamel and a sprinkling of gruyere and a layer of potatoes. Repeat, finishing with a layer of potatoes, bechamel and gruyere.
  10. Turn the oven up to 180°C and bake for around 40 minutes, until cooked through and bubbling.