Ingredients for Balthazar's Braised Beef Ribs
- 4 pounds beef short ribs
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- 1 stalk celery
- 3 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 tablespoons olive oil
- 2 carrots, peeled and coarsely chopped
- 1 large yellow onion, coarsely chopped
- 2 shallots, peeled and finely chopped
- 6 cloves garlic, peeled and smashed
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1/2 cup ruby port
- 1 1/2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 3 cups veal stock
- kitchen twine (as needed)
- water (as needed)
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How to Make Balthazar's Braised Beef Ribs
- Preheat oven to 325°F (160°C).
- Tie each short rib with kitchen twine to maintain its shape during braising.
- Combine rosemary, thyme, and bay leaf with the celery; tie this bundle with kitchen twine.
- Season short ribs generously with 2 teaspoons salt and pepper.
- Heat olive oil in a large Dutch oven over high heat until it smokes.
- Brown short ribs in batches (about 3 minutes per side), ensuring a deep brown color. Remove ribs and set aside. Pour off excess oil, leaving 3 tablespoons in the pot.
- Reduce heat to medium. Add carrots, onion, shallots, and garlic; sauté for 5 minutes, until softened and lightly browned.
- Stir in tomato paste and cook for 2 minutes.
- Add flour and stir well to create a roux.
- Add port, red wine, and the celery-herb bundle. Increase heat to high and reduce liquid by one-third (about 20 minutes).
- Return short ribs to the pot.
- Add veal stock and the remaining 1 teaspoon of salt.
- If necessary, add water to ensure the ribs are submerged by at least 1 inch.
- Bring to a gentle simmer, cover, transfer to the preheated oven, and braise for 3 hours.
- Check occasionally; stir ribs, bringing those at the bottom to the top. Short ribs are done when fork-tender and falling off the bone.
- Remove short ribs from the pot and place them on a platter. Remove the twine.
- Skim fat from the braising liquid. Strain the sauce through a fine-mesh sieve into a saucepan.
- Discard solids.
- Over medium heat, simmer the sauce, reducing it by slightly less than half (about 1 hour).
- Return short ribs to the sauce; simmer for 10 minutes to reheat.
- Serve immediately. Garnish as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
36g
Fat
6g
Carbs
9g
