Thomas Keller's Red Wine Braised Short Ribs

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Step 1

Bring the red wine to a simmer in a sauce pot over low heat. Add the mirepoix and bouquet garni.

Step 2

Continue to simmer the marinade until the alcohol is cooked off.

Step 3

Turn off the heat and transfer the marinade to a container lined with a sealable plastic bag and chill completely, then marinade meat for 12 to 16 hours.

Step 4

Preheat the oven to 275°F.

Step 5

Remove the meat and the bouquet garni from the marinade.

Step 6

Transfer the marinade (including the mirepoix) into a saucepan and bring to a simmer. Clarify the liquid by skimming off the impurities that rise to the top. When thoroughly clarified, the marinade will return to the vibrant color of the wine. Remove from heat.

Step 7

Heat ¼ inch of canola oil in a sauté pan over high heat. Season both sides of each piece of meat with salt and dredge in flour, patting off the excess. When the oil is shimmering, add the meat and cook for 2 to 3 minutes on all sides.

Step 8

When all sides have browned, transfer to a paper towel-lined rack.

Step 9

Pour off the excess oil from the pan, leaving the bits stuck to the bottom of the pan for deglazing.

Step 10

Return to medium-high heat and add the clarified marinade. Add the short ribs, veal stock, light chicken stock, and bouquet garni. The meat should be covered with liquid; if it’s not, add more veal and chicken stock as necessary.

Step 11

Bring the liquid to a simmer on the stove. Cover with a cartouche—a parchment paper lid with a hole in the middle—transfer to the oven, and braise for about 3 hours, or until the meat is so tender that a cake tester slides right through, as if it were butter. (Note that you should use the cake tester to determine doneness, the time is only a guideline.)

Step 12

Transfer the meat to a ceramic baking dish and carefully pour the cooking liquid over the meat. Cover with the cartouche and let cool; then cover with plastic wrap and let rest overnight in the refrigerator.

Step 13

Remove the meat from the baking dish and transfer the remaining braising liquid to a sauce pot. Bring to a simmer. Strain the liquid through a chinois, tapping the edge of the chinois with a spoon to help the liquid through. Discard the remnants of the mirepoix.

Step 14

Place the meat into a saute pan. Add a third of the strained braising liquid and add enough light chicken stock to slightly reduce the viscosity, starting with a couple of ounces. Note: The amount you need to use is based on the surface area of your pan. The wider your pan, the more you need to add. The goal is to have enough liquid in the pan to heat the short rib through and glaze it, but without having a ton of liquid left. You don’t want the meat to be sitting in a soup, but you also don’t want the liquid to turn to syrup and have a cold center.

Step 15

Bring the liquid to a simmer, basting the meat and allowing the sauce to glaze it. Reduce until it is a sauce consistency. Finish the sauce with butter for a velvety texture.

Step 16

If not serving immediately, remove the pan from the heat and cover the meat with a lid or another cartouche. Keep in a warm spot or in a 300°F oven until ready to serve, or for up to 45 minutes.

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