Daniel Boulud's Braised Short Ribs Recipe


Tender, succulent fall-off-the-bones short ribs braised in red wine, beef broth and a rustic melange of chunky vegetables and herbs. This dish is a hearty and warm welcome from the driving snow and frigid temperatures outside.




Short ribs from Dickson's Farm

To extract the most flavor from this cut of meat, make sure to brown the ribs prior to braising in the red wine broth, all of those wonderful brown bits go a long way in creating depth in the sauce. This recipe calls for a whopping 3 bottles of wine. I used three pinot noirs from Burgundy, however any dry red will do. The secret to creating a rich, concentrated, flavorful sauce is to diligently skim the fat and impurities during the reduction step. This is a recipe that requires cooking a day ahead of time, but is well the investment in time. 


Chef Daniel Boulud recommends serving these meaty succulent ribs with a heavenly pairing of celery root puree. If you are short on time, pasta, rice or couscous will do. 

Daniel Boulud's Short Ribs Braised in Red Wine
From Epicurious
Ingredients
  • 3 bottles dry red wine
  • 2 tablespoons vegetable oil
  • 8 short ribs, trimmed of excess fat
  • Salt and crushed black peppercorns
  • Flour, for dredging
  • 8 large shallots, peeled, trimmed, split, rinsed and dried
  • 2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
  • 2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
  • 1 medium-sized leek (white and light-green parts), coarsely chopped, washed and dried
  • 10 cloves of garlic, peeled
  • 6 sprigs flat-leaf parsley
  • 2 bay leaves and 2 thyme sprigs
  • 2 tablespoons tomato paste
  • 3 quarts unsalted beef broth
  • Freshly ground white pepper
Method
  1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
  2. Center a rack in the oven and preheat to 350°F.
  3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
  4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
  5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)
  6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib.
Serves 8

41 comments:

Nancy said...

Braised short ribs certainly do the trick in this crazy weather we're having! Sounds like a wonderful preparation; and starting with 3 bottles of wine - wow! - that must create one luscious and super-intense sauce.

Belinda @zomppa said...

I'll be there at 6.

My Carolina Kitchen said...

What a comforting meal Christine. The wind is beginning to howl here and we're in for a stormy night. How I would love to have a dish of your luscious braised short ribs, a glass of wine, and call it a day.

Fab photos too.
Sam

Andrea@WellnessNotes said...

Looks & sounds wonderful! The toddler would declare that the colorful carrots are his. He always eats all of them when we get them in our CSA box, and I can never convince him to share...

Nisrine|Dinners and Dreams said...

With three bottles of red wine, this dish has to be good. I can imagine the wonderful flavor!

Fun and Fearless in Beantown said...

Wow, this looks amazing and your photos have me practically drooling!

Megan said...

Wow. Those look great! I may have to try this recipe. I have a post coming soon about a recent short rib failure. :( I can never seem to get them to come out nice and tender.

bellini valli said...

Ribs braised and falling off the bones has to be my favourite way with beef.

Jackie at Phamfatale.com said...

Looks heavenly! I love it when the meat falls off the bone. I might serve your braised ribs for our Superbowl night :)

Pam said...

Oh my gosh! Those look incredible!

Gloria said...

OMG Look really yummy, xxgloria

Victoria said...

Looooove braised short ribs! They are so perfect for this weather too. Daniel Boulud is the man! Is this from one of his cookbooks or online?

Beth said...

That looks unbelievable! I'm not in the habit of cooking a meal over two days, but I might make an exception for this one.

5 Star Foodie said...

Those short ribs sound fantastic, a heavenly meal indeed!

Heavenly Housewife said...

Oh this looks heavenly. I love Boulud. I just found out his restaruant in london is now doing afternoon tea, so i booked a reservation.
Wonderful winter dish!
*kisses* HH

Bridgett said...

Ooh, do you take reservations? There is nothing better than a warming dish like this during the winter, but I will be honest, I would eat this during the summer! Hope you are feeling good and having a healthy pregnancy. Take care.

kat said...

Oh My God!

sweetlife said...

a perfect cold weather meal, i love slow cooked meals, tinkering in the kitchen all day..what a treat!

sweetlife

ps..how are you? is the baby letting you sleep? take care

T.W. Barritt at Culinary Types said...

I can't decide if I'm craving the short ribs or those colorful carrots more!

lisaiscooking said...

This is a perfect meal for chilly January weather! I made short ribs for the first time about a year ago, and I think I need to make them for Kurt again soon.

Kim said...

This sounds like a truly wonderful recipe. I love the fact that there are 3 full bottles of wine, along with all the shallots and garlic - yum! Looks wonderful!

SavoringTime in the Kitchen said...

I've had these before and they are delicious! I didn't make them myself but my son-in-law made them for us. He did use the celery root puree which was excellent with these short ribs.

I need to make these myself!

nancy at good food matters said...

Oh, my. My mouth watered at the first sight of your short ribs. I have cut back on my meat consumption---and these looks especially appealing right now!

What a recipe---reducing all that wine and beef broth with all those herbs---not to mention the intense flavors from the beef itself! This has got to be a labor of love well-rewarded. Perfect with your celery root puree.

That's Ron said...

uuhh.. the ribs looks damn good!

Table Talk said...

You have had a lot of cold and snow this winter! Just heard you've been hit again with a storm. Staying in with these short ribs in the oven sounds like the right idea!

Trix said...

We are doing short ribs for French Fridays in February ... I can only hope that mine turns out as beautifully as yours!!

lostpastremembered said...

Seeing this recipe reminds me I still haven't been to Boulud's new joint downtown... what a dope!!! His food is stellar... and this recipe shows it... great flavors and you did a perfect job with it... can't think of anything I would rather have than this dish in this weather... boy am I staying in today...19" in CP!!

Mari said...

The whole plate put together looks yummy. The ribs look divinely delicious. This is something I would love to prepare for my hubby.

Have a great afternoon :) a smile for the baby!

Joanne said...

Oh my lord...those short ribs look so insanely luscious. Definitely the perfect thing to have braising away during a winter storm!

Magic of Spice said...

Beautifully prepared ribs...and the photos are amazing! I want to hang the garlic shot in my kitchen :)

Chiara said...

Looks & sounds fantastic Christine!have a good day, full of happyness...

Velva said...

I certainly someone was standing by to help consume some of that wine before it went into the pot (smile).

What can I say but, wow! It looks divine. Short ribs with the meat falling off the bone. Does it get any better? I think not.

tasteofbeirut said...

I had a wonderful book by Daniel Boulut about braised dishes; this is the first time I actually see one of these dishes and I love it!

Barbara said...

Truly, there is nothing better on a cold day than short ribs! Three bottles of wine? Wow. But the result are perfect, Cristine. Dark and deep in flavor.

Celery root puree...I must try that.

kms said...

wow, wow, wow...served with a big bowl of rice and i'm in heaven!

Claudia said...

I think this may be the quintessential winter meal. Cooked over two days, welcoming people home. Crammed with wine and shallots. I don't think I've ever seen a more tender piece of meat. This would be a warming cook project to share with others.

Erica said...

This is a MUST try for sure. Love the recipe! Great photos.

redmenace said...

I've actually never made short ribs, but you continue to inspire me. They absolutely divine! xo

Deb in Hawaii said...

Braised short ribs are the ultimate comfort food. These look fabulous--so hearty and wonderful. ;-)

Esme said...

Christine these ribs look perfect and hearty for a cold winter day.

OysterCulture said...

I love the tasty tenderness that braising gives food. Your recipe sounds spectacular. What an absolute treat, and just perfect for the weather on the East Coast. Hate to tell you but its in the 70s, sunny with apple blossoms here. You may need to make a return trip =).