Michelin Star Beef Short Ribs at Home

The Ultimate Braised Short Ribs

• 💡 This recipe for braised short ribs is inspired by Michelin-starred chef Daniel Boulud, offering a rich, tender, and deeply flavorful dish.
• 🎯 Short ribs are highlighted as a rewarding cut to cook, despite being tough, due to their collagen and gelatin content which enriches the sauce.
• 🔑 The process involves creating a glossy, decadent red wine sauce and serving with a silky celeriac and potato purée.

Essential Preparation Steps

• 🍷 Begin by reducing red wine until it's syrupy and sweet, which will contribute to the sauce's robust flavor and glossiness.
• 🥩 Pat dry and season the short ribs, then dredge them lightly in seasoned flour before browning all sides in a heavy, ovenproof pot to develop a deep crust and flavor through the Maillard reaction.
• 🥕 Sauté shallots, carrots, celery, leek, and garlic until golden brown, ensuring to scrape up any fond from the bottom of the pan to prevent bitterness in the final sauce.
• 🍅 Stir in tomato paste and cook it out for two minutes before deglazing the pan with the reduced wine.

Slow Braising for Tenderness

• 🔥 Return the browned short ribs to the pot, add beef stock, bay leaves, and thyme, ensuring the ribs are almost covered by liquid.
• 🌡️ Cover the pot tightly with a cartouche and braise in the oven at 140°C (275°F) for 3.5–4 hours until the meat is tender and falling off the bone.
• ⏳ After braising, allow the ribs to cool and rest in the liquid for 30-45 minutes to retain moisture and prevent dryness.

Crafting the Decadent Sauce

• 🧪 Strain the braising liquid through a fine sieve and discard the vegetables, then simmer the liquid until it thickens and becomes glossy, optionally leaving some fat for richness.
• 🥣 Whisk in wholegrain mustard and a splash of red wine or sherry vinegar to balance the sweetness and acidity of the sauce.
• ✅ Season the sauce to taste, ensuring a well-balanced flavor profile that complements the richness of the short ribs.

Serving Suggestions

• 🥔 Prepare a celeriac and potato purée by simmering chopped celeriac and potatoes in milk with salt until soft, then blending with butter until smooth and glossy.
• 🍽️ To serve, spoon the warm purée onto a plate, place a tender short rib on top, and generously spoon the glossy red wine sauce over and around it.