Slow Braised Short Ribs
Updated: Oct 2
Coming home to NY to visit my family for the holidays is always one of my favorite things to do. We spend so much time around the fire and cooking in the kitchen together. After weeks of stalking the weather to see if we'd get snow on this trip (and it was not looking good,) on our first full day together it started snowing! After seeing the snow fall down, I knew that we needed to make something good for a cold day. My brother had requested Daniel Boulud's Short Ribs and although it usually takes 2 days, I figured out how to speed it up & make it my own!
INGREDIENTS:
2 bottles dry red wine (we used Merlot)
2 tablespoons vegetable oil
8-12 short ribs, trimmed of any excess fat
All Purpose Flour (for dredging short ribs)
8 large shallots, peeled, trimmed, split
2 medium-sized carrots, peeled and cut into 1" portions
2 ribs of celery, cut into 1" portions
1 white onion, peeled, and chopped into 1" portions)
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves
2 thyme sprigs
2 tablespoons tomato paste
2 quarts unsalted beef broth
Salt and crushed black pepper
Items needed: large (7 quart) dutch oven
RECIPE:
1) In a separate large pan over medium heat 2 bottles of red wine until hot. Once hot, use a lighter to ignite the red wine to burn off the alcohol. Leave the flame burning until it goes out on it's own. Once the flame has died out, increase heat and let boil until it reduces by half.
2) In the dutch oven heat vegetable oil over medium-high heat.
3) Preheat oven to 350 F.
4) Season the short ribs with cracked black pepper & salt, and then dredge lightly with flour until coated.
5) Sear the short ribs in the hot oil on all sides (4-5 minutes) until browned. Make sure to only cook 4-5 ribs at a time so as to not over-crowd the pan. Once the ribs are seared, remove and put to the side.
6) Remove all excess fat or oil from pan leaving only 1 tbsp. Add in the chopped vegetables and herbs and cook for 6-7 minutes, stirring occasionally. After 6-7 minutes, add in the tomato paste and mix well. Cook vegetables for 1 more minute.
7) Add in the reduced wine, the broth, and the short ribs. and bring to a boil.
8) Once the short ribs are boiling, cover and transfer to the oven. Cook for 2.5 hours (stirring every 30-40 minutes or so.) I recommend adding a cookie sheet under the pan just in case it boils over at all.
9) After the short ribs have finished cooking, transfer to the fridge and let sit overnight. I wanted to eat these the same day so I started cooking them in the morning and put the ribs out in the snow to cool quicker. The purpose of this part is to allow the fat from the ribs/broth to settle to the top so you can scrape it off. Once the ribs have cooled and the fat has separated, use a spoon to remove the layer of fat that has settled.
10) Carefully remove the ribs from the stew and bring the sauce to a boil until it has reduced by half. Season with salt and pepper as needed. You can also put the liquid through a mesh strainer to have it smoother.
11) Add the short ribs back into the sauce to baste until warm. Serve over mashed potatoes, celery root puree, or with vegetables of your choosing!
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