These red wine braised short ribs are inspired by a classic French bistro preparation popularized by Daniel Boulud.
The keys: reduce the wine until syrupy, build a deep crust on the ribs, braise low and slow, and finish with a touch of mustard and vinegar for balance. Served over a silky celery root and potato purée.
Restaurant technique. Home kitchen.
Ingredients
4 bone-in short ribs
2 bottles red wine
2 tbsp vegetable oil
Flour for dredging
4 shallots, halved
2 carrots, chopped
2 celery ribs, chopped
1 small leek, chopped
2 garlic cloves
2 tbsp tomato paste
5 cups beef stock
2 bay leaves
1 thyme sprig
1 tbsp wholegrain mustard
1 tbsp red wine vinegar
Salt and pepper
Method
1. Reduce red wine until sweet and syrupy.
2. Dredge ribs lightly in flour. Season with salt and pepper.
3. Sear ribs at 275°F (140°C) until deeply browned. Remove.
4. Caramelize shallots, then add remaining vegetables and garlic.
5. Stir in tomato paste and cook until brick red.
6. Deglaze with reduced wine.
7. Return ribs to pot. Add stock, bay leaves, and thyme.
8. Cover with a cartouche and braise at 275°F for 3.5–4 hours.
9. Rest ribs in liquid 30–45 minutes. Strain and reduce sauce.
10. Finish sauce with mustard and red wine vinegar. Season to taste.
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Celery Root Purée
Ingredients
1 celery root, peeled and chopped
2 medium potatoes
2 cups milk
Salt
2 tbsp butter
Method
1. Simmer celery root and potatoes in milk until tender.
2. Strain and blend with butter until smooth.
3. Season with salt and add milk to desired consistency.