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.
