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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


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


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


  1. 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.
  2. 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.
  3. Meanwhile, trim any pieces of sinew from the top of the short ribs; leave the layer of fat and silverskin.
  4. Remove any remaining connective tissue from where the bones were removed.
  5. Season all sides of the meat generously with salt and pepper and coat in Cup4Cup Multipurpose Flour, patting off any excess.
  6. 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.
  7. Preheat the oven to 350°F.
  8. Add the onion, carrots, leeks, garlic, thyme, and bay leaves to the wine reduction and toss together.
  9. 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.)
  10. Put the meat on the cheesecloth and add the stock; it should come just to the top of the meat.
  11. Cut a parchment “lid” slightly larger than the diameter of the pot and place it over the meat.
  12. 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.
  13. 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.
  14. Transfer the meat to a heatproof container and store covered.
  15. 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.
  16. 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.
  17. Return the pot to a simmer then whisk in the beurre manie and cook until the sauce has thickened.
  18. 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.
  19. Remove the short ribs and portion as desired then ladle the sauce over the meat.
  20. Accompany the short ribs with your favorite side dishes.