Daniel's Braised Short Ribs - Recipe

Short Ribs Braised in Red Wine with Celery Duo from Restaurant Daniel and from Daniel Boulud's Café Boulud Cookbook

The Short Ribs:

3 bottles dry red wine

2 tablespoons vegetable oil

8 short ribs, trimmed of excess fat

Salt

1 teaspoon black peppercorns, crushed

Flour for dredging

10 cloves garlic, peeled

8 large shallots, peeled, trimmed, split, rinsed, and dried

2 medium carrots, peeled, trimmed, and cut into 1-inch lengths

2 stalks celery, peeled, trimmed, and cut into 1-inch lengths

1 medium leek, white and light green parts only, coarsely chopped, washed, and dried

6 sprigs Italian parsley

2 sprigs thyme

2 bay leaves

2 tablespoons tomato paste

3 quarts unsalted Beef Stock or store-bought low-sodium beef broth

Freshly ground white pepper

1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame, let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat. 2. Center a rack in the oven and preheat the oven to 350 degrees F.

3. Warm the oil in a Dutch oven or large casserole over medium-high heat. Season the ribs all over with salt and crushed pepper. Dust half the ribs with about 1 tablespoon flour and then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on a side, until the ribs are well browned. Transfer the browned ribs to a plate, dust the remaining ribs with flour, and sear in the same manner. Remove all but 1 tablespoon of fat from the pot, lower the heat under the pot to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, for 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

4. Add the reduced wine, browned ribs and stock to the pot. Bring to the boil, cover the pot closely, and slide it into the oven to braise 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface. (Not only can you make this a day in advance, it¹s best to make the recipe up to this point, cool and chill the ribs and stock in the pan, and, on the next day, scrape off the fat. Rewarm before continuing.)

5. Carefully (the tender meat falls apart easily) transfer the meat to a heated serving platter with raised rims and keep warm. Boil the pan liquids until they thicken and reduce to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids. (The ribs and sauce can be made a few days ahead and kept covered in the refrigerator. Reheat gently, basting frequently, on top of the stove or in a 350 degrees F oven.)