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    You are in: Home / Recipes / Balthazar's Braised Beef Ribs Recipe
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    Balthazar's Braised Beef Ribs

    Balthazar's Braised Beef Ribs. Photo by Mme M

    1/1 Photo of Balthazar's Braised Beef Ribs

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hr

    4 hrs

    Chef Kate's Note:

    "This is our Saturday-night plat du jour and, because its preparation involves the basics of French cooking, it’s also the first dish we teach young cooks: There’s the browning of the meat, the softening of the mirepoix, the reduction of wine, and the long braise in stock. It’s a forgiving dish that calls for patience rather than precision. It’s also the ideal meal to make ahead of time, as it benefits greatly from a night’s rest. Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables." From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson. As with all tough cuts of meat, short ribs are best when braised. A long and gentle simmer breaks down the abundant fat and connective tissue, rendering the ribs tender and velvety in texture. Veal stock adds its own inherent silky richness. Ask the butcher to cut the ribs across the rack, as opposed to along the bone, so there are 3 short bones in every piece.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 325°F
    2. 2
      Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
    3. 3
      Season the short ribs with 2 teaspoons of the salt and the pepper.
    4. 4
      Heat the oil in a large Dutch oven over a high flame until it smokes.
    5. 5
      In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
    6. 6
      Remove the ribs and set aside when done.
    7. 7
      Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
    8. 8
      Stir in the tomato paste and cook for 2 minutes.
    9. 9
      Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
    10. 10
      Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
    11. 11
      Return the ribs to the pot (they will stack into two layers).
    12. 12
      Add the stock and the remaining 1 teaspoon of salt; if the stock doesn’t cover the ribs by at least 1 inch, add water up to that level.
    13. 13
      Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they’re done when the meat is fork tender and falling off the bone.
    14. 14
      Transfer the ribs to a large platter and remove the strings.
    15. 15
      Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
    16. 16
      Discard the solids.
    17. 17
      Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
    18. 18
      Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.

    Ratings & Reviews:

    • on November 12, 2012

      55

      Delicious with fine restaurant quality deepness of flavor. My guests raved about this recipe. The recipe is so rich that 2 small (following cooking) short ribs per guest was very satisfying. I braised for 4 hours instead of 3. Since purchasing veal stock was so expensive, I used 1/2 veal and 1/2 beef. Making the day before and refrigerating allowed for time to remove the bones/membrane and skim the fat from the sauce. Definitely the best braised short ribs recipe I have made so far.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2010

      55

      Awesome! I made them the day before we had a wine tasting party and warmed up after removing the fat on top. They were hot and ready when we were and I didn't have to leave the party to cook. I will make again and again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2009

      55

    Read All Reviews (7)

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    Nutritional Facts for Balthazar's Braised Beef Ribs

    Serving Size: 1 (270 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 417.8
     
    Calories from Fat 94
    22%
    Total Fat 10.5 g
    16%
    Saturated Fat 1.4 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 1461.7 mg
    60%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 2.9 g
    11%
    Sugars 9.2 g
    36%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    short rib of beef

    rosemary

    thyme

    veal stock

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