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Braised Short Ribs

ScottScott Jones

This is the most amazing recipe for short ribs, from my favorite restaurant Balthazar in NYC.

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Serves 4 -6

Braised Short Ribs by Balthazar
Serves 4 -6
Braised Short Ribs by Balthazar
Serves 4 -6


  • 6 short rib of beef (5 to 7 pounds)
  • 2 sprigs rosemary
  • 6 sprigs thyme
  • 1 bay leaf
  • 1 stalk celery, halved
  • 3 teaspoons kosher salt
  • 2 teaspoons fresh coarse ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 1 medium onion, roughly chopped
  • 4 shallots, peeled and sliced 1/4 inch thick
  • 5 garlic cloves, peeled and halved
  • 3 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1/2 cup ruby port
  • 4 cups full-bodied wine, such as Cabernet sauvignon
  • 6 cups veal stock (veal stock is really best but you can substitute good homemade beef stock)
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  • 1

    Preheat the oven to 325°F

  • 2

    Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.

  • 3

    Season the short ribs with 2 teaspoons of the salt and the pepper.

  • 4

    Heat the oil in a large Dutch oven over a high flame until it smokes.

  • 5

    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.

  • 6

    Remove the ribs and set aside when done.

  • 7

    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.

  • 8

    Stir in the tomato paste and cook for 2 minutes.

  • 9

    Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.

  • 10

    Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.

  • 11

    Return the ribs to the pot (they will stack into two layers).

  • 12

    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.

  • 13

    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.

  • 14

    Transfer the ribs to a large platter and remove the strings.

  • 15

    Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.

  • 16

    Discard the solids.

  • 17

    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.

  • 18

    Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.

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