Ingredients
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6
-
2
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6
-
1
-
1
-
3
-
2
-
3
-
3
-
1
-
-
-
-
-
Directions
Balthazar’s Braised Beef Ribs, “This is our Saturday-night plat du jour and, because its preparation involves the basics of French cooking, its also the first dish we teach young cooks: Theres the browning of the meat, the softening of the mirepoix, the reduction of wine, and the long braise in stock. Its a forgiving dish that calls for patience rather than precision. Its also the ideal meal to make ahead of time, as it benefits greatly from a nights rest. Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables.” From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson. As with all tough cuts of meat, short ribs are best when braised. A long and gentle simmer breaks down the abundant fat and connective tissue, rendering the ribs tender and velvety in texture. Veal stock adds its own inherent silky richness. Ask the butcher to cut the ribs across the rack, as opposed to along the bone, so there are 3 short bones in every piece., Binding the ribs with string is to keep the meat from falling off the bone — is that correct ? Bind them in how many places is needed ?, I made the recipe as is with these tweaks: 1. I seared the meat 7 lbs in the oven on a sheet tray under the broiler for 10 minutes per side. In 20 minutes all the meat was beautifully seared and no mess. 2. I finished the dish by using an immersion blender to blend the cooking liquid smooth all the aromatics, carrots etc., whizzed silky smooth and shiny – then spooned over the ribs.
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Steps
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1
Done
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Preheat the Oven to 325f |
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2
Done
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Bind Each Rib With Cotton Kitchen Twine. Place the Rosemary, Thyme, and Bay Leaf Between the Two Celery Halves and Bind With Kitchen Twine. |
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3
Done
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Season the Short Ribs With 2 Teaspoons of the Salt and the Pepper. |
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4
Done
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Heat the Oil in a Large Dutch Oven Over a High Flame Until It Smokes. |
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5
Done
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in Two Batches, Brown the Short Ribs Well on Both Sides, About 3 Minutes Per Side, Pouring Off All but 3 Tablespoons of Oil Between Batches. |
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6
Done
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Remove the Ribs and Set Aside When Done. |
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7
Done
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Lower the Flame to Medium, and Add the Carrots, Onion, Shallots, and Garlic to the Pot and Saute For 5 Minutes, Until the Onion Is Soft and Light Brown. |
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8
Done
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Stir in the Tomato Paste and Cook For 2 Minutes. |
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9
Done
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Add the Flour and Stir Well to Combine. Add the Port, Red Wine, and the Celery-Herb Bundle. |
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10
Done
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Raise the Flame to High and Cook Until the Liquid Is Reduced by a Third, About 20 Minutes. |
