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

Name: Daniel Boulud’s Famous Beef Short Ribs Recipe with Red Wine Reduction Sauce
Total time: 150 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 bottles dry red wine; 2 tablespoons sunflower oil/canola oil/vegetable oil; 10 short ribs, trimmed of excess fat; 1 salt; 1 crushed black peppercorns; 1 flour; 8 large shallots, peeled, minced; 3 medium-sized carrots, peeled, sliced thinly; 3 ribs celery, sliced thinly; 2 medium-sized leek (white and light-green parts), washed and dried, sliced thinly; 10 cloves garlic, peeled, chopped; 6 sprigs flat-leaf parsley; 3 bay leaves; 3 thyme sprigs; 3 tablespoons tomato paste; 3 quarts beef broth; 1 freshly ground white pepper

2h 30m

Serves 6

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

instagram.com

2h 30m

Serves 6

Directions

1Pour wine into a saucepan, heat until hot, then ignite. Let flames die, boil until reduced by half, remove from heat.
2Center oven rack, preheat to 350°F.
3Heat 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.
4With pot on medium heat, add vegetables and herbs, sauté until slightly browned, about 5-7 minutes. Stir in tomato paste, cook 1 minute more.
5Add 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.
6Reheat 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
2 tablespoons sunflower oil/canola oil/vegetable oil
10 short ribs, trimmed of excess fat
1 salt
1 crushed black peppercorns
1 flour
8 large shallots, peeled, minced
3 medium-sized carrots, peeled, sliced thinly
3 ribs celery, sliced thinly
2 medium-sized leek (white and light-green parts), washed and dried, sliced thinly
10 cloves garlic, peeled, chopped
6 sprigs flat-leaf parsley
3 bay leaves
3 thyme sprigs
3 tablespoons tomato paste
3 quarts beef broth
1 freshly ground white pepper

Equipment

large oven-safe potsaucepanoven

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

2h 30m

Serves 6

instagram.com

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

instagram.com

2h 30m

Serves 6

Directions

1Pour wine into a saucepan, heat until hot, then ignite. Let flames die, boil until reduced by half, remove from heat.
2Center oven rack, preheat to 350°F.
3Heat 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.
4With pot on medium heat, add vegetables and herbs, sauté until slightly browned, about 5-7 minutes. Stir in tomato paste, cook 1 minute more.
5Add 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.
6Reheat 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
2 tablespoons sunflower oil/canola oil/vegetable oil
10 short ribs, trimmed of excess fat
1 salt
1 crushed black peppercorns
1 flour
8 large shallots, peeled, minced
3 medium-sized carrots, peeled, sliced thinly
3 ribs celery, sliced thinly
2 medium-sized leek (white and light-green parts), washed and dried, sliced thinly
10 cloves garlic, peeled, chopped
6 sprigs flat-leaf parsley
3 bay leaves
3 thyme sprigs
3 tablespoons tomato paste
3 quarts beef broth
1 freshly ground white pepper