Balthazar's Braised Beef Ribs
photo by Ashley Cuoco
- Ready In:
- 6 short rib of beef (5 to 7 pounds)
- 2 sprigs rosemary
- 6 sprigs thyme
- 1 bay leaf
- 1 stalk celery, halved
- 3 teaspoons kosher salt
- 2 teaspoons fresh coarse ground black pepper
- 3 tablespoons vegetable oil
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 medium onion, roughly chopped
- 4 shallots, peeled and sliced 1/4 inch thick
- 5 garlic cloves, peeled and halved
- 3 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1⁄2 cup ruby port
- 4 cups full-bodied wine, such as cabernet sauvignon
- 6 cups veal stock (veal stock is really best but you can substitute good homemade beef stock)
- Preheat the oven to 325°F
- Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
- Season the short ribs with 2 teaspoons of the salt and the pepper.
- Heat the oil in a large Dutch oven over a high flame until it smokes.
- 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.
- Remove the ribs and set aside when done.
- 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.
- Stir in the tomato paste and cook for 2 minutes.
- Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
- Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
- Return the ribs to the pot (they will stack into two layers).
- 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.
- 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.
- Transfer the ribs to a large platter and remove the strings.
- Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
- Discard the solids.
- 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.
- Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.
I made the recipe as is with these tweaks: 1. I seared the meat (7 lbs) in the oven on a sheet tray under the broiler for 10 minutes per side. In 20 minutes all the meat was beautifully seared and no mess. 2. I finished the dish by using an immersion blender to blend the cooking liquid smooth all the aromatics, carrots etc., whizzed silky smooth and shiny - then spooned over the ribs.
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.
Easy when you prepare the day before. You can enjoy your the company of your dinner guests and wow them with such a gourmet meal. I use a very large roasting pan to braise after searing. After taking out of fridge, I just dump all the stock through a fine strainer and it captures all including the fat and bones that have come apart. I cover the ribs in a metal pan with foil and a small amount of water while reducing the gravy to keep on warm so that the ribs don't have to re-braise in the liquid too long. Thicken the liquid with cornstarch. It won't have that flour flavor. Instead of tomato puree ( wasn't on hand), I used a small amount of ketchup and smoked paprika. Also, used beef broth not veal broth. Garlic mashed is a must for side.
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