Best Balthazar Braised Short Ribs Recipes

BALTHAZAR BRAISED SHORT RIBS

BALTHAZAR BRAISED SHORT RIBS image

Yield 8 people

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil;
6 to 8 pounds thick and meaty short ribs;
2 carrots, peeled and chopped;
2 celery stalks, chopped;
2 onions, chopped;
6 to 8 shallots, chopped;
1 tablespoon tomato paste;
1/4 cup all-purpose flour;
1 head garlic, halved crosswise;
Bouquet garni: 1 parsley sprig, 1 thyme sprig, 1 bay leaf, 3 peppercorns, and 2 cloves, tied in a cheesecloth square;
1 bottle (750 ml) full-bodied red wine;
1/2 cup (4 fl ox/125 ml) ruby port;
4 cups veal stock or canned low-salt beef broth;
Salt and freshly ground black pepper to taste.

Steps:

Preheat the over to 350 degrees F. In a large, flameproof casserole or Dutch oven over medium-high heat, heat the oil and brown the meat on all sides. Using a slotted spoon, transfer the meat to a plate and set aside. In the same pan, saute' the carrots, celery, onions, and shallots for 5 to 10 minutes, or until lightly browned. Stir in the tomato paste. Sprinkle with flour and cook 3 to 4 minutes longer, stirring to scrape up the browned bits from the bottom of the pan. Add the meat, garlic, bouquet garni, wine, and port. Increase heat to high and cook to reduce the liquid by half. Pour in the stock or broth and bring to a boil. Cover and bake in the preheated oven for 3 hours, or until the meat is fork tender. Using a slotted spoon, transfer the meat to a serving dish and cover with aluminium foil to keep warm. Strain the sause through a fine-meshed sieve and return it to the pan. Cook over high heat to reduce the sauce to a nice gravylike consistency. Season with salt and pepper. Pour the sauce over the short ribs and serve.

BALTHAZAR'S BRAISED SHORT RIBS

Balthazar's Braised Short Ribs image

This is our Saturday-night plat du jour and, because its preparation involves the basics of French cooking, it's also the first dish we teach our young cooks: There's the browning of the meat, the softening of the mirepoix, the reduction of wine, and the long braise in stock. It's a forgiving dish that calls for patience rather than precision. It's also the ideal meal to make ahead of time, as it benefits greatly from a night's rest. Serve with garlic mashed potatoes and pan-roasted vegetables.

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients

6 beef short ribs (5 to 7 pounds)
1 medium onion, roughly chopped
2 sprigs of rosemary
4 shallots, peeled and sliced 1?4 inch thick
6 sprigs of thyme
5 garlic cloves, peeled and halved
1 bay leaf
3 tablespoons tablespoons tomato paste
1 celery stalk, halved
3 tablespoons all-purpose flour
3 teaspoons kosher salt
1/2 cup ruby port
2 teaspoons coarsely ground black pepper
4 cups full-bodied red wine, such as cabernet sauvignon
3 tablespoons vegetable oil
6 cups veal stock
3 medium carrots, peeled and cut into 1inch pieces

Steps:

Preheat the oven to 325°F.
Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
Season the short ribs with 2 teaspoons of the salt and the pepper. Heat the oil in a large Dutch oven over a high flame until it smokes. 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. Remove the ribs and set aside when done.
Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot. Sauté for 5 minutes, until the onion is soft and light brown. Stir in the tomato paste and cook for 2 minutes. Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle. Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
Return the ribs to the pot (they will stack into two layers). Add the stock and the remaining 1 teaspoon of salt; if the stock doesn't cover the ribs by at least 1 inch, add water up to that level. Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top. They're done when the meat is fork tender and falling off the bone.
Transfer the ribs to a large platter and remove the strings. Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan. Discard the solids. Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.