Daniel Boulud's Red Wine Glazed Short Rib
Daniel Boulud's Red Wine Glazed Short Rib
Ingredients
For the Red Wine Reduction
- 2 cups dry red wine, good quality, one you would drink
For the Short Ribs
- 4 pounds bone-in beef short ribs, cut into 2-inch pieces
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 shallots, sliced
- 1 cup carrots, diced
- 1 cup leeks, diced, white and light green parts only
- 1/2 cup celery, diced
- 2 tablespoons tomato paste
- 4 cups beef stock, good quality
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- as needed creamy mashed potatoes
Instructions
- 1
Begin by preparing the red wine reduction. Pour the dry red wine into a medium saucepan. Bring to a simmer over medium-high heat and reduce until it forms a concentrated syrup, about 1/2 cup. This should take approximately 20-25 minutes. Set aside.
⏱️ 25 min
- 2
Preheat your oven to 284°F (140°C).
⏱️ 5 min•🌡️ 284
- 3
Pat the short ribs dry with paper towels. Season generously with salt and black pepper, then dust evenly with the all-purpose flour, shaking off any excess.
⏱️ 5 min
- 4
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Once hot, add the short ribs in batches, ensuring not to overcrowd the pan. Sear on all sides until a deep, golden-brown crust forms, about 3-4 minutes per side. Remove the seared short ribs from the pot and set aside.
⏱️ 15 min
- 5
Reduce the heat to medium. Add the sliced shallots to the same pot and cook, stirring occasionally, until caramelized and golden brown, about 5-7 minutes. Scrape up any browned bits from the bottom of the pan.
⏱️ 7 min
- 6
Add the diced carrots, leeks, and celery to the pot. Cook, stirring frequently, for another 5-7 minutes, until the vegetables begin to soften. Continue to scrape the bottom of the pan to prevent any burning.
⏱️ 7 min
- 7
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 8
Return the seared short ribs to the pot, nestling them among the vegetables. Turn off the heat.
⏱️ 2 min
- 9
Pour the reserved red wine reduction and the beef stock over the short ribs and vegetables. Ensure the liquid mostly covers the meat. If not, add a little more beef stock.
⏱️ 2 min
- 10
Cut a piece of parchment paper to fit the inside of your pot, creating a 'cartouche'. Place it directly on top of the liquid and short ribs to create a tight seal. Cover the pot with its lid.
⏱️ 1 min
- 11
Transfer the covered pot to the preheated oven and braise for 4 hours, or until the short ribs are incredibly tender and easily pulled apart with a fork.
⏱️ 240 min•🌡️ 284
- 12
Once braised, remove the pot from the oven. Keep the lid and cartouche on and allow the short ribs to cool and 'chill out' in the braising liquid for at least 45 minutes, or until they stop steaming. This resting period is crucial for moist and tender results.
⏱️ 45 min
- 13
Carefully remove the short ribs from the braising liquid. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids.
⏱️ 5 min
- 14
Skim any excess fat from the surface of the strained braising liquid. Bring the liquid to a simmer over medium heat and reduce until it thickens into a glossy, rich glaze, about 10-15 minutes. Taste and adjust seasoning if necessary.
⏱️ 15 min
- 15
Gently return the short ribs to the reduced glaze and warm through. Serve the red wine glazed short ribs immediately, perhaps over creamy mashed potatoes, drizzled with the rich glaze.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Daniel Boulud's Red Wine Glazed Short Rib
Ingredients
For the Red Wine Reduction
- 2 cups dry red wine, good quality, one you would drink
For the Short Ribs
- 4 pounds bone-in beef short ribs, cut into 2-inch pieces
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 shallots, sliced
- 1 cup carrots, diced
- 1 cup leeks, diced, white and light green parts only
- 1/2 cup celery, diced
- 2 tablespoons tomato paste
- 4 cups beef stock, good quality
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- as needed creamy mashed potatoes
Instructions
- 1
Begin by preparing the red wine reduction. Pour the dry red wine into a medium saucepan. Bring to a simmer over medium-high heat and reduce until it forms a concentrated syrup, about 1/2 cup. This should take approximately 20-25 minutes. Set aside.
⏱️ 25 min - 2
Preheat your oven to 284°F (140°C).
⏱️ 5 min•🌡️ 284 - 3
Pat the short ribs dry with paper towels. Season generously with salt and black pepper, then dust evenly with the all-purpose flour, shaking off any excess.
⏱️ 5 min - 4
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Once hot, add the short ribs in batches, ensuring not to overcrowd the pan. Sear on all sides until a deep, golden-brown crust forms, about 3-4 minutes per side. Remove the seared short ribs from the pot and set aside.
⏱️ 15 min - 5
Reduce the heat to medium. Add the sliced shallots to the same pot and cook, stirring occasionally, until caramelized and golden brown, about 5-7 minutes. Scrape up any browned bits from the bottom of the pan.
⏱️ 7 min - 6
Add the diced carrots, leeks, and celery to the pot. Cook, stirring frequently, for another 5-7 minutes, until the vegetables begin to soften. Continue to scrape the bottom of the pan to prevent any burning.
⏱️ 7 min - 7
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 8
Return the seared short ribs to the pot, nestling them among the vegetables. Turn off the heat.
⏱️ 2 min - 9
Pour the reserved red wine reduction and the beef stock over the short ribs and vegetables. Ensure the liquid mostly covers the meat. If not, add a little more beef stock.
⏱️ 2 min - 10
Cut a piece of parchment paper to fit the inside of your pot, creating a 'cartouche'. Place it directly on top of the liquid and short ribs to create a tight seal. Cover the pot with its lid.
⏱️ 1 min - 11
Transfer the covered pot to the preheated oven and braise for 4 hours, or until the short ribs are incredibly tender and easily pulled apart with a fork.
⏱️ 240 min•🌡️ 284 - 12
Once braised, remove the pot from the oven. Keep the lid and cartouche on and allow the short ribs to cool and 'chill out' in the braising liquid for at least 45 minutes, or until they stop steaming. This resting period is crucial for moist and tender results.
⏱️ 45 min - 13
Carefully remove the short ribs from the braising liquid. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids.
⏱️ 5 min - 14
Skim any excess fat from the surface of the strained braising liquid. Bring the liquid to a simmer over medium heat and reduce until it thickens into a glossy, rich glaze, about 10-15 minutes. Taste and adjust seasoning if necessary.
⏱️ 15 min - 15
Gently return the short ribs to the reduced glaze and warm through. Serve the red wine glazed short ribs immediately, perhaps over creamy mashed potatoes, drizzled with the rich glaze.
⏱️ 5 min