Short Ribs Braised in Red Wine
Short Ribs Braised in Red Wine
Get this quick and easy braised short ribs recipe by Daniel Boulud from One Night in Singapore.
  • Difficulty Level Easy
  • Technique Braising
  • Preparation Time 15 minutes
  • Cooking Time 3 hours 15 minutes
  • Yield 8 servings
  • 3 bottles dry Red wine
  • 8 short Ribs, trimmed of excess fat
  • 2 tablespoons Vegetable oil
  • Salt
  • 1 teaspoon Black peppercorns, crushed
  • Flour for dredging
  • 10 cloves Garlic, peeled
  • 8 large Shallots, peeled, trimmed and split
  • 2 medium Carrots, peeled, trimmed and cut into 1-inch lengths
  • 2 stalks Celery, peeled, trimmed and cut into 1-inch lengths
  • 1 medium Leek, white and light green parts only, trimmed, coarsely chopped, washed and dried
  • 6 sprigs Parsley
  • 2 sprigs Thyme
  • 2 Bay leaves
  • 2 tablespoons Tomato paste
  • 3 quarts unsalted Beef stock or store-bought low-sodium beef broth
  • Freshly ground White pepper
  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 the oven to 350o F
  3. Warm the oil in a Dutch oven or large casserole over medium-high heat. Season the ribs all over with salt and crushed pepper. Dust half the ribs with about 1 tablespoon flour and then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on a side, until the ribs are well browned. Transfer the browned ribs to a plate, dust the remaining ribs with flour, and sear in the same manner. Remove all but 1 tablespoon of fat from the pot, lower the heat under the pot to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, for 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend
  4. Add the reduced wine, browned ribs and stock to the pot. Bring to the boil, cover the pot closely, and slide it into the oven to braise 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface. (Not only can you make this a day in advance, it’s best to make the recipe up to this point, cool and chill the ribs and stock in the pan, and, on the next day, scrape off the fat. Rewarm before continuing.)
  5. Carefully (the tender meat falls apart easily) transfer the meat to a heated serving platter with raised rims and keep warm. Boil the pan liquids until they thicken and reduce to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids. (The ribs and sauce can be made a few days ahead and kept covered in the refrigerator. Reheat gently, basting frequently, on top of the stove or in a 350o F oven.)
  6. To serve: Pour the sauce over the meat. If you’ve made the Celery Duo, serve it on the same platter - the celery root purée purée can go under the ribs, the braised celery over them

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