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This is the ultimate braised short rib recipe. Rich, tender and packed with deep flavour, it is inspired by Michelin-starred chef Daniel Boulud. This French classic brings together slow-cooked beef short ribs, red wine, vegetables and aromatics to create a glossy, decadent sauce that has stood the test of time in his two-star restaurant.
Learn how to brown and braise beef short ribs to perfection, how to reduce red wine for maximum depth of flavour, how to build an incredible sauce using the natural collagen and gelatin from the bones, and how to prepare a silky smooth celeriac and potato purée to serve alongside. Everything comes together in one pot, making this a dish that is both hearty and elegant.
Short ribs deserve just as much respect as premium cuts of beef. When treated properly, they are one of the most rewarding cuts to cook, offering unmatched richness and tenderness. This recipe proves that braising can be every bit as refined as fine dining.
RECIPE
Three bottles red wine
30 ml vegetable oil
Eight beef short ribs, trimmed of excess fat
Flour for dredging
Eight large shallots, peeled and halved
Two medium carrots, cut into 2.5 cm pieces
Two ribs celery, cut into 2.5 cm pieces
One leek, coarsely chopped
Ten cloves garlic, peeled
Six sprigs parsley
Two bay leaves
Two thyme sprigs
30 g tomato paste
Three litres beef broth
RECIPE
1. Pour the wine into a large saucepan over medium heat. Boil until reduced by half.
Preheat oven to 140°C.
Heat oil in a Dutch oven. Season ribs, dredge in flour and sear until browned on all sides. Remove and set aside.
Degrease the pan, leaving 10–20 ml of fat. Add the shallots, carrots, celery, leek and garlic and cook until browned. Stir in tomato paste and cook for 1–2 minutes.
Return the ribs to the pot. Add reduced wine and beef broth. Bring to a boil, cover tightly and place in the oven for 4 hours.
Remove the meat and keep it warm. Reduce the cooking liquid to a coating consistency, season and strain through a fine chinois.
Serving:
Spoon celeriac purée into the centre of each plate.
Place a short rib on top.
Cross two pieces of braised celery over the meat.
Finish with the reduced sauce around the purée and serve immediately.
46 Comments
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Does your restaurant have a Michelin star?
These guys deserve all the flowers they get given for contributing so much to the UK food scene with their transparency in how they run their restaurants.
Thank you for all you do for us!
Really appreciate your way of teaching. I’m 75, learnt HEAPS just from watching this video. Appreciated.👍👍👏👏🇦🇺🇦🇺
Short Ribs used to be cheep … now short rids cost as much as a steak. Thanks for screwing us out of the tiny bit of joy we used to have…..
The parchment pool cover is brilliant.
Is this not the best cooking channel online at the moment?! Great lessons, absolutely no charge, and the food looks delicious. The Fallow video on the mother sauces was amazing and opened up new doors for me.
Daniel Boulud is from Saint-Pierre-de-Chandieu, a commune 30 minutes from Lyon. He is not american at all.
Sometimes I hear them say to “just pass it off”
As like those veggies aren’t tasty as fk
And then I realize I’m not rich
Surprised you use so little garlic. I typically lop off the top of a head of garlic and throw it in. Also didn't notice any bay leaves. Interesting with the dijon mustard and sherry vinegar. Never seen that before. Will have to give that a try. CANNOT believe you were stirring the stuff in the enameled cast iron pot with metal tongs!! Good way to wreck a $200 pot!
30 years ago at the first 'Daniel' he said "I have a menu prepared for you". When the Main came out I thought, Beef Stew? But no…it was his signature short ribs. I'll never forget that dinner. – Thanks Will
Next level, thank you Chef!
What’s the tip for getting the sauce so dark?
I can tell this 10 minutes will elevate my short rib game immensely!
American chef Daniel Bouloud?
Forgive me if I'm ignorant, but is Daniel Boulud not French?
Boulud is NOT American.
looks delicious! growing up in the 60s we had short ribs a lot (they were cheap to buy back then). Every once and a while I get a craving for them. Thanks for this method, I'm going to do it next time.
Those are killer man! I love short ribs. I am definitely trying this recipe.
It’s like having a kung fu master teach you how to punch.
Be careful when using metal tongs in a ceramic Dutch oven.
That looks fucking majestic fella
I need this
Spectacular
When you pulled out the cartouche in the middle of the video my life was complete.
85 ….140 degrees…you need to specify Celsius or Fahrenheit
You sort of glossed over the white puree at the end.
Is there an alternative you'd recommend?
Does the wine have to be sweet?
Being on a diet and being subscribed to this channel is absolute torture, but it made me think what the fallow approach would be to low calorie food. Too much advice comes with a complete lack of flavor and basically having to convince yourself that certain things are a lot better than they are.
Yeah, coz the best utensil to keep the bottom of the pan clean is the miniscule surface of the tip of a set of metal tongs…
so beautiful i wanna cry. omg!!!! yessss!! well done chef!!
Making today in the oven for 4 hours right now, hoping its good
Great technique- Funny how 25 years ago short rib meat was nothing special in the store, and now they are crazy expensive
I have a limited amount of ribs available
Such a beautiful piece of meat and such a brilliant example of classic simple braising. One of my favourite ways to cook short rib is in a Korean style, lots of soy, Gochujang, ginger, garlic, honey and tommy K, yes good old tommy K in place of the wine/classic mirepoix finished with Yuzu if you can get it, if not limes do the job
Thanks!!!
I worked for Daniel, amazing place. This dish is definitely 1 of my ultimate favorite comfort meals (over a fine grind polenta with a touch of cream) oh my god!
this is definitely something thats achievable for the home cook. thanks!
Phwoar!
Food porn at its finest! Holy ish, I'm hungry now…
OMFG I am literally dribbling at the gills. Best cooking channel on YouTube. Thank you guys ❤
Did he use a sweet wine?
In the description it says 8 ribs but in the video you’re making 4. Isn’t 3 bottles of red wine insanely much for only 4 ribs?
Would you get the same results for the low and slow cook from a slow cooker?
I think Daniel Boulud is a chef established in the US, but he is French. Maybe double nationality.