Daniel Boulud’s Famous Beef Short Ribs Recipe with Red Wine Reduction Sauce

150 mins
Serves 6
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Directions

  1. 1Pour wine into a saucepan, heat until hot, then ignite. Let flames die, boil until reduced by half, remove from heat.
  2. 2Pour wine into a saucepan, heat until hot, then ignite. Let flames die, boil until reduced by half, remove from heat.
  3. 3Pour wine into a saucepan, heat until hot, then ignite. Let flames die, boil until reduced by half, remove from heat.
  4. 4Center oven rack, preheat to 350°F.
  5. 5Center oven rack, preheat to 350°F.
  6. 6Center oven rack, preheat to 350°F.
  7. 7Heat oil in a large, oven-safe pot. Season ribs with salt and pepper, dust with flour. Sear ribs 4-5 minutes per side until browned, set aside.
  8. 8Heat oil in a large, oven-safe pot. Season ribs with salt and pepper, dust with flour. Sear ribs 4-5 minutes per side until browned, set aside.
  9. 9Heat oil in a large, oven-safe pot. Season ribs with salt and pepper, dust with flour. Sear ribs 4-5 minutes per side until browned, set aside.
  10. 10With pot on medium heat, add vegetables and herbs, sauté until slightly browned, about 5-7 minutes. Stir in tomato paste, cook 1 minute more.
  11. 11With pot on medium heat, add vegetables and herbs, sauté until slightly browned, about 5-7 minutes. Stir in tomato paste, cook 1 minute more.
  12. 12With pot on medium heat, add vegetables and herbs, sauté until slightly browned, about 5-7 minutes. Stir in tomato paste, cook 1 minute more.
  13. 13Add ribs back to pot, pour in reduced wine and beef broth, bring to boil. Cover and braise in oven for 2½ hours or until tender, skimming fat every 30 minutes. Or, cool overnight to remove fat easily.
  14. 14Add ribs back to pot, pour in reduced wine and beef broth, bring to boil. Cover and braise in oven for 2½ hours or until tender, skimming fat every 30 minutes. Or, cool overnight to remove fat easily.
  15. 15Add ribs back to pot, pour in reduced wine and beef broth, bring to boil. Cover and braise in oven for 2½ hours or until tender, skimming fat every 30 minutes. Or, cool overnight to remove fat easily.
  16. 16Reheat ribs if cooled. Remove ribs, keep warm. Strain broth, discarding solids. Reduce remaining liquid to about 1 quart, season with salt and pepper.
  17. 17Reheat ribs if cooled. Remove ribs, keep warm. Strain broth, discarding solids. Reduce remaining liquid to about 1 quart, season with salt and pepper.
  18. 18Reheat ribs if cooled. Remove ribs, keep warm. Strain broth, discarding solids. Reduce remaining liquid to about 1 quart, season with salt and pepper.

Ingredients

  • 3 bottles dry red wine
  • 3 bottles dry red wine
  • 3 bottles dry red wine
  • 2 tablespoons sunflower oil/canola oil/vegetable oil
  • 2 tablespoons sunflower oil/canola oil/vegetable oil
  • 2 tablespoons sunflower oil/canola oil/vegetable oil
  • 10 short ribs, trimmed of excess fat
  • 10 short ribs, trimmed of excess fat
  • 10 short ribs, trimmed of excess fat
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 crushed black peppercorns
  • 1 crushed black peppercorns
  • 1 crushed black peppercorns
  • 1 flour
  • 1 flour
  • 1 flour
  • 8 large shallots, peeled, minced
  • 8 large shallots, peeled, minced
  • 8 large shallots, peeled, minced
  • 3 medium-sized carrots, peeled, sliced thinly
  • 3 medium-sized carrots, peeled, sliced thinly
  • 3 medium-sized carrots, peeled, sliced thinly
  • 3 ribs celery, sliced thinly
  • 3 ribs celery, sliced thinly
  • 3 ribs celery, sliced thinly
  • 2 medium-sized leek (white and light-green parts), washed and dried, sliced thinly
  • 2 medium-sized leek (white and light-green parts), washed and dried, sliced thinly
  • 2 medium-sized leek (white and light-green parts), washed and dried, sliced thinly
  • 10 cloves garlic, peeled, chopped
  • 10 cloves garlic, peeled, chopped
  • 10 cloves garlic, peeled, chopped
  • 6 sprigs flat-leaf parsley
  • 6 sprigs flat-leaf parsley
  • 6 sprigs flat-leaf parsley
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 3 thyme sprigs
  • 3 thyme sprigs
  • 3 thyme sprigs
  • 3 tablespoons tomato paste
  • 3 tablespoons tomato paste
  • 3 tablespoons tomato paste
  • 3 quarts beef broth
  • 3 quarts beef broth
  • 3 quarts beef broth
  • 1 freshly ground white pepper
  • 1 freshly ground white pepper
  • 1 freshly ground white pepper

Equipment

large oven-safe potsaucepanoven