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 Washington 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.