Recipe by glynn117
This recipe is from Epicurious adapted from Daniel Boulud's Cafe Boulud Cookbook. I've made this 6 times already because my guests keep requesting this dish!
Top Review by Scoutie
Thanks, I was just getting ready to post this, but checked for it first. I have been making this for quite some time now. I took the advice of other reviewers from the Epicurious site and add 8 large whole cloves of garlic in with the shallots. Sometimes I add a few sprigs of fresh rosemary. And if you can't find any good tomatoes, I have subbed diced can tomatoes, along with 2 T. of brown sugar. It's also great if you can cook it a day ahead, so that you can skim the fat before reheating and everything has time to meld together. The longer you simmer this, the more the veggies fall apart and incorporate into the sauce, try not to open the lid to see how all is going, LOL. If the sauce gets too thick, you can always add a bit more wine or stock. I usually serve this with garlic mashed potatoes. This is one FANTASTIC recipe, thanks for posting!
- 4 cups dry red wine
- 4 lbs short rib of beef (also called flanken)
- 10 shallots, trimmed,halved if large (10 oz.)
- 3 tablespoons coarse-grain Dijon mustard, to taste
- 6 plum tomatoes, halved lenghwise
Directions See How It's Made
- Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
- While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long).
- Season well with salt and pepper.
- Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch.
- Transfer browned ribs with tongs to a bowl.
- Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring.
- Transfer with a slotted spoon to another bowl.
- Stir wine and mustard into juices in pot.
- Add ribs and simmer, covered, 1 3/4 hours.
- Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
- Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid.
- Season sauce with salt, pepper, and mustard to taste and pour over ribs.