Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Cuisine Culture

Duo of Beef

By Chef Daniel Boulud

  • 8 servings
  • 1 h 10 min


3 bottles dry red wine 2 tsp vegetable oil 8 pieces of short ribs, trimmed of excess fat Salt (to taste) 2 tsp black peppercorns, crushed All-purpose flour for dredging 10 garlic cloves, peeled 8 large shallots, peeled, trimmed and split 2 medium carrots, peeled, trimmed and cut into 1” lengths 2 stalks celery, peeled, trimmed and cut into 1” lengths 1 medium leek, white and light-green only, trimmed, coarsely chopped, washed and dried 6 sprigs parsley 2 sprigs thyme

For the sauce:

2 cups white wine 1 cup white wine vinegar 1/2 bunch tarragon 5 whole sliced shallot 1 bunch chopped chervil 1/2 tsp crushed black pepper 1/2 cup + 1/3 cup clarified butter, melted 2 Tbs tomato puree


  1. Pour wine into large saucepan over medium heat; bring to boil. Boil until reduced by half. Remove from heat.
  2. Center rack in oven and heat oven to 350°F.
  3. Warm oil in Dutch oven or large casserole over medium-high heat.
  4. Season ribs all over with salt and crushed pepper.
  5. Dust half of ribs with about 1 tablespoon flour.
  6. When oil is hot sear 4-5 minutes on all sides until well browned. Transfer browned ribs to plate.
  7. Dust remaining ribs with flour and sear in same manner.
  8. Remove all but 1 tablespoon fat from pot, lower heat to medium and toss in all vegetables and herbs. Brown lightly,
    5-7 minutes, then stir in tomato paste and cook 1 minute to blend.
  9. Add reduced wine, browned ribs and stock or broth to pot. Bring to boil, cover and place in oven to braise ribs until
    tender enough to be easily pierced with fork, about 2 1/2 hours. While braising, every 30 minutes or so, skim and
    discard fat that bubbles to the surface.
  10. Chef Boulud recommends making the recipe to this point, then cooling and chilling ribs and stock in the pan. On the
    next day scrape off the fat and warm ribs before continuing.
  11. Carefully (tender meat falls apart easily) transfer meat to tray. Boil pan liquids until thickened and reduced to approximately l quart. Season with salt and pepper and pass through fine sieve. Discard solids.
  12. Ribs and sauce can be made several days ahead and stored covered in refrigerator. Reheat gently, basting
    frequently, on top of stove or in 350F oven.

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