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

• ukupno vrijeme: 41 minutes

Sastojci

Short Ribs

3 bottles dry red wine

2 tablespoons sunflower oil/canola oil/ vegetable oil

10-12 short ribs, trimmed of excess fat

Salt and crushed black peppercorns

Flour, for dredging

8 large shallots, peeled, minced

3 medium-sized carrots, peeled, sliced thinly

3 ribs of celery, sliced thinly

2 medium-sized leek (white and light-green parts), washed and dried, sliced thinly

10 cloves of garlic, peeled, chopped

6 sprigs flat-leaf parsley

3 bay leaves

3 thyme sprigs

3 tablespoons tomato paste

3 quarts beef broth

Freshly ground white pepper

Shortened Instructions (Longer on my website):

Upute

Pour wine into a saucepan, heat until hot, then ignite. Let flames die, boil until reduced by half, remove from heat.

Center oven rack, preheat to 350°F.

Heat 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.

With pot on medium heat, add vegetables and herbs, sauté until slightly browned, about 5-7 minutes. Stir in tomato paste, cook 1 minute more.

Add 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.

Reheat ribs if cooled. Remove ribs, keep warm. Strain broth, discarding solids. Reduce remaining liquid to about 1 quart, season with salt and pepper.