Red Wine Braised Beef Short Ribs
Excerpted from Ad Hoc at Home by Thomas Keller (Artisan Books). Copyright © 2009.
Yield: 4 servings
Degree of difficulty: Medium
Prep Time: 60 minutes
Total Time: 4 hours
Ingredients
Red Wine Reduction
1 (750-ml) bottle dry red wine, such as Cabernet Sauvignon
1 cup diced (½-inch) yellow onion
1 cup ½-inch-thick slices peeled carrots
1 cup ½-inch-thick slices leeks (white and light green parts only)
1 cup thinly sliced shallots
1 cup thinly sliced button mushrooms and/or mushroom stems
3 thyme sprigs
6 flat-leaf parsley sprigs
2 bay leaves
½ teaspoon black peppercorns
3 large garlic cloves, smashed, skin left on
Braise
1 piece (about 2½ pounds) boneless chuck short rib
Kosher salt and freshly ground black pepper
Cup4Cup multipurpose flour
Canola oil
1 cup diced (½-inch) yellow onion
²⁄³ cup ½-inch-thick slices peeled carrots
1½ cups ½-inch-thick slices leeks (white and light green parts only)
2 garlic cloves, smashed, skin left on
3 thyme sprigs
2 bay leaves
About 5 cups Beef Stock
6 tablespoons unsalted butter, softened
1/3 cup Cup4Cup multipurpose flour
Instructions
- Combine all the ingredients for the red wine reduction in a large Dutch oven or other heavy ovenproof pot that will hold the meat comfortably.
- Bring to a simmer over high heat and reduce the heat to maintain the simmer for 45 to 50 minutes, until the wine has reduced to a glaze.
- Meanwhile, trim any pieces of sinew from the top of the short ribs; leave the layer of fat and silverskin.
- Remove any remaining connective tissue from where the bones were removed.
- Season all sides of the meat generously with salt and pepper and coat in Cup4Cup Multipurpose Flour, patting off any excess.
- Heat some canola oil in a large sauté pan over high heat until it shimmers. Add the meat fat-side-down, reduce the heat, and brown the meat for 3 minutes. Turn the meat and brown the other side. Transfer the meat to a tray.
- Preheat the oven to 350°F.
- Add the onion, carrots, leeks, garlic, thyme, and bay leaves to the wine reduction and toss together.
- Cut a piece of cheesecloth about 4 inches larger than the diameter of the pot. Moisten the cheesecloth and wring dry, place over the vegetables, and fold over the edges to form a “nest” for the meat. (The cheesecloth will allow the liquid to flavor and cook the meat but prevent bits of vegetable and herbs from clinging to it.)
- Put the meat on the cheesecloth and add the stock; it should come just to the top of the meat.
- Cut a parchment “lid” slightly larger than the diameter of the pot and place it over the meat.
- Transfer the pot to the oven, reduce the heat to 325°F, and braise the beef for 1 ½ to 2 hours, until very tender. To check, uncover the meat and press on it: the fibers should separate as you press down, but the meat shouldn’t be falling apart.
- While the beef is braising, combine the softened butter with 1/3 cup of the Cup4Cup Multipurpose Flour to form a smooth paste (known as beurre manie) and set aside at room temperature for now.
- Transfer the meat to a heatproof container and store covered.
- Strain the braising liquid twice through a fine-mesh conical strainer into a bowl, then strain into a fat separator or deep bowl and allow the fat to rise to the top.
- Rinse out the pot used to braise the short ribs. Pour or skim off the fat and strain the liquid back into the braising pot.
- Return the pot to a simmer then whisk in the beurre manie and cook until the sauce has thickened.
- Return the short ribs to the sauce and cover with a lid. Turn off the heat and allow the short ribs re-heat for a few minutes.
- Remove the short ribs and portion as desired then ladle the sauce over the meat.
- Accompany the short ribs with your favorite side dishes.