Daniel Boulud’s Beef Short Ribs with Red Wine Reduction

Ingredients

• 3 bottles dry red wine
• 2 tablespoons sunflower, canola, or vegetable oil
• 10-12 short ribs, trimmed of excess fat
• Salt and crushed black peppercorns
• Flour, for dredging
• 8 large shallots, peeled and minced
• 3 medium carrots, peeled and thinly sliced
• 3 ribs celery, thinly sliced
• 2 medium leeks (white and light-green parts), washed, dried, and thinly sliced
• 10 cloves garlic, peeled and chopped
• 6 sprigs flat-leaf parsley
• 3 bay leaves
• 3 thyme sprigs
• 3 tablespoons tomato paste
• 3 quarts beef broth
• Freshly ground white pepper

Directions

• Pour the wine into a saucepan, heat until hot, then ignite. Let the flames die down, boil until reduced by half, and remove from heat.
• Center an oven rack and preheat the oven to 350F.
• Heat the oil in a large, oven-safe pot. Season the ribs with salt and pepper and dust with flour. Sear 4-5 minutes per side until browned, then set aside.
• With the pot on medium heat, add the vegetables and herbs and saute until slightly browned, about 5-7 minutes. Stir in the tomato paste and cook 1 minute more.
• Return the ribs to the pot, pour in the reduced wine and beef broth, and bring to a boil. Cover and braise in the oven for 2.5 hours or until tender, skimming the fat every 30 minutes (or cool overnight to remove the fat easily).
• Reheat the ribs if cooled. Remove the ribs and keep warm. Strain the broth, discarding the solids. Reduce the remaining liquid to about 1 quart and season with salt and pepper. Serve the ribs and sauce over grits or mashed potatoes.

Recipe by Daniel Boulud; shared by Amelia Sewell. Full version on ameliaisnotachef.com.