DANIEL BOULUD'S SHORT RIBS BRAISED IN RED WINE WITH CELERY DUO
Categories Beef Braise Dinner Beef Rib Celery Red Wine Parade Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- 1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
- 2. Center a rack in the oven and preheat to 350°F.
- 3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
- 4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
- 5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)
- 6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pieces of braised celery over each serving. Pour the sauce onto the plate around the puree.
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Khizar Tanha
[email protected]I'm not a fan of short ribs, but I tried this recipe anyway. I was pleasantly surprised at how much I enjoyed it!
Ivan Vasquez
[email protected]This recipe is a bit too complicated for me. I prefer simpler dishes.
noshad bilal
[email protected]I'm not a fan of celery, so I omitted it from the recipe. It still turned out great!
hope Cormier
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Shedi Shah
[email protected]I made this recipe in my slow cooker and it came out perfect. The ribs were so tender and flavorful.
Jamil Vai
[email protected]I'm not a fan of red wine, so I substituted white wine instead. It turned out great!
Komar Sanuo
[email protected]This is my go-to recipe for short ribs. It's easy to make and always turns out delicious.
Me Shazerra
[email protected]I've made this recipe several times and it's always a crowd-pleaser. I highly recommend it!
selina seli
[email protected]This recipe was a disaster! The ribs were tough and the sauce was too salty.
Naya
[email protected]I found this recipe to be a bit bland. I had to add some extra spices to give it some flavor.
Saniya McGruder
[email protected]The sauce is a bit too rich for my taste, but the ribs were cooked perfectly.
Isis Allen
[email protected]I made this for my family and they loved it! Even my picky kids ate it up.
Jabir Musa
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth the effort.
ProBrothers F&B
[email protected]I'm not a huge fan of celery, but I was pleasantly surprised by how much I enjoyed this dish. The celery added a nice crunch and brightness to the dish.
Mkenya Halisi
[email protected]This recipe was a hit! The ribs were so tender and juicy, and the sauce was incredible. I will definitely be making this again.
Op Omor
[email protected]Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo was an absolute delight! The ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served it with mashed potatoes and green beans, and it was a perfect meal.