Daniel Boulud's Red Wine Glazed Short Rib
Daniel Boulud's Red Wine Glazed Short Rib
Ingredients
For the Short Ribs
- 3 3/4 pounds bone-in beef short ribs
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, or other high-smoke point oil
For the Braising Liquid
- 6 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot (2 standard bottles)
- 4 shallots, sliced
- 2 carrots, diced
- 2 leeks, white and light green parts only, sliced
- 2 tablespoons tomato paste
- 4 cups beef stock, good quality
Instructions
- 1
Preheat oven to 285°F. Pour the red wine into a large pot or saucepan. Bring to a simmer over medium-high heat and reduce by about half, until it becomes syrupy and concentrated. This should take about 15-20 minutes. Set aside.
⏱️ 20 min
- 2
Pat the short ribs thoroughly dry with paper towels. In a shallow dish, combine the all-purpose flour, kosher salt, and freshly ground black pepper. Dredge each short rib in the seasoned flour, shaking off any excess.
⏱️ 5 min
- 3
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once shimmering, carefully add the short ribs in batches, ensuring not to overcrowd the pot. Sear on all sides until a deep golden-brown crust develops. This will take about 3-4 minutes per side. Remove the seared ribs and set them aside.
⏱️ 15 min
- 4
Reduce the heat to medium. Add the sliced shallots to the Dutch oven and cook, stirring occasionally, until they are golden brown and caramelized, about 5-7 minutes. Add the diced carrots and sliced leeks, and sauté for another 5-7 minutes until softened. Ensure to scrape the bottom of the pan to prevent any burnt bits.
⏱️ 15 min
- 5
Turn off the heat. Add the tomato paste to the vegetables and stir well, cooking for 1 minute to deepen its flavor.
⏱️ 1 min
- 6
Return the seared short ribs to the Dutch oven, nestling them among the vegetables. Pour the reduced red wine syrup and beef stock over the meat and vegetables. The liquid should mostly cover the ribs. Cut a piece of parchment paper into a circle (a cartouche) to fit directly on the surface of the liquid. Cover the Dutch oven with its lid.
⏱️ 10 min
- 7
Transfer the Dutch oven to the preheated oven and braise for 4 hours, or until the meat is incredibly tender and falling off the bone. The temperature should be maintained at 285°F.
⏱️ 240 min•🌡️ 285
- 8
Remove the Dutch oven from the oven. Discard the parchment paper cartouche. Allow the short ribs to cool in the braising liquid for at least 45 minutes, or until the liquid stops steaming. This crucial step allows the meat to reabsorb moisture, ensuring a tender and moist finish.
⏱️ 45 min
- 9
Carefully remove the short ribs from the pot. Skim any excess fat from the surface of the braising liquid. You can strain the liquid through a fine-mesh sieve for a smoother sauce, if desired. Serve the short ribs with the rich braising liquid spooned generously over them.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Daniel Boulud's Red Wine Glazed Short Rib
Ingredients
For the Short Ribs
- 3 3/4 pounds bone-in beef short ribs
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, or other high-smoke point oil
For the Braising Liquid
- 6 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot (2 standard bottles)
- 4 shallots, sliced
- 2 carrots, diced
- 2 leeks, white and light green parts only, sliced
- 2 tablespoons tomato paste
- 4 cups beef stock, good quality
Instructions
- 1
Preheat oven to 285°F. Pour the red wine into a large pot or saucepan. Bring to a simmer over medium-high heat and reduce by about half, until it becomes syrupy and concentrated. This should take about 15-20 minutes. Set aside.
⏱️ 20 min - 2
Pat the short ribs thoroughly dry with paper towels. In a shallow dish, combine the all-purpose flour, kosher salt, and freshly ground black pepper. Dredge each short rib in the seasoned flour, shaking off any excess.
⏱️ 5 min - 3
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once shimmering, carefully add the short ribs in batches, ensuring not to overcrowd the pot. Sear on all sides until a deep golden-brown crust develops. This will take about 3-4 minutes per side. Remove the seared ribs and set them aside.
⏱️ 15 min - 4
Reduce the heat to medium. Add the sliced shallots to the Dutch oven and cook, stirring occasionally, until they are golden brown and caramelized, about 5-7 minutes. Add the diced carrots and sliced leeks, and sauté for another 5-7 minutes until softened. Ensure to scrape the bottom of the pan to prevent any burnt bits.
⏱️ 15 min - 5
Turn off the heat. Add the tomato paste to the vegetables and stir well, cooking for 1 minute to deepen its flavor.
⏱️ 1 min - 6
Return the seared short ribs to the Dutch oven, nestling them among the vegetables. Pour the reduced red wine syrup and beef stock over the meat and vegetables. The liquid should mostly cover the ribs. Cut a piece of parchment paper into a circle (a cartouche) to fit directly on the surface of the liquid. Cover the Dutch oven with its lid.
⏱️ 10 min - 7
Transfer the Dutch oven to the preheated oven and braise for 4 hours, or until the meat is incredibly tender and falling off the bone. The temperature should be maintained at 285°F.
⏱️ 240 min•🌡️ 285 - 8
Remove the Dutch oven from the oven. Discard the parchment paper cartouche. Allow the short ribs to cool in the braising liquid for at least 45 minutes, or until the liquid stops steaming. This crucial step allows the meat to reabsorb moisture, ensuring a tender and moist finish.
⏱️ 45 min - 9
Carefully remove the short ribs from the pot. Skim any excess fat from the surface of the braising liquid. You can strain the liquid through a fine-mesh sieve for a smoother sauce, if desired. Serve the short ribs with the rich braising liquid spooned generously over them.
⏱️ 10 min