Laurent Tourondel's Braised Short Ribs with Garlic-Thyme Brown Butter
Succulent short ribs slow cooked to perfection.
Ingredients
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Bouquet Garni:
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1 large
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slice of bacon
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2 sprigs
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rosemary
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6 sprigs
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fresh thyme
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2
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bay leaves
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2
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celery stalks, trimmed
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Ribs:
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6
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beef short ribs
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salt
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freshly ground pepper
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1/4 cup
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vegetable oil
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3
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carrots, peeled and cut 1-inch pieces
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1 large
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yellow onion, cut into 1-inch pieces
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15 cloves
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garlic, peeled and halved
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6 large
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shallots, peeled and chopped
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15
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black peppercorns, cracked
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4 tablespoons
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all-purpose flour
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4 tablespoons
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tomato paste
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2 bottles (about 7 cups)
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dry red wine, such as cabernet sauvignon
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4 cups
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ruby port
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5 cups
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low sodium beef broth
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6 cups
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low sodium chicken broth
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5 large (about 1 pound)
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plum tomatoes, halved
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Garlic-Thyme Brown Butter:
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3 tablespoons
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unsalted butter
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1 tablespoon
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chopped garlic
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2 teaspoons
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chopped fresh thyme leaves
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Cooking Instructions
Though it takes a while to cook these short ribs, most of the cooking is unattended so you can do other things. It's a perfect Sunday project. Serve these with Yukon Gold Mashed Potatoes.
Make the Bouquet Garni
Lay the bacon strip on a flat surface. Arrange the rosemary, thyme, bay leaf and celery stalk on one end of the bacon strip. Roll up the bacon and tie the bouquet garni with kitchen string; reserve.
Season the short ribs with salt and pepper. Heat the oil in a very large Dutch oven over medium-high heat. Add as many ribs as will fit comfortably in the pot without crowding and brown them on all sides, about 10 minutes. Transfer the ribs to a plate. Repeat with the remaining ribs.
Remove all but 1/2 cup of fat from pan. Add the carrots, onion, garlic, shallots and black peppercorns to the pan. Cook, stirring often, until golden brown, about 10 minutes. Stir in the tomato paste and cook, stirring often, for two minutes.
Add the flour and stir until blended. Add the bouquet garni, wine and port. Bring to a boil and cook until the liquid is reduced by two-thirds, about 45 minutes.
Preheat the oven to 350 F. Return the ribs to the pot. Add the broth and the tomatoes and bring the mixture to a simmer. Cover the pot loosely with foil and place it in the oven. Bake for 3-1/2 hours or until the meat is tender when pierced with a fork.
Remove the ribs from the pot. Strain the cooking liquid through a sieve into a clean pot. Discard the solids. Bring the liquid to a simmer and cook until reduced to 4 cups and the sauce is thick, rich and glossy, about one hour. Season to taste with salt and pepper. Return the ribs to the pot and reheat.
Make the Garlic-Thyme Butter. In a small saucepan over medium heat, cook the butter and garlic, swirling the pan until golden brown. Stir in the thyme.
Transfer the ribs and sauce to a serving dish and drizzle with the butter. Serve immediately.
Serves 6.
Recipe courtesy of Laurent Tourondel, BLT New York.
Laurent Tourondel offers these tips for making his (and any) braised short ribs recipe: "My recipe is best when it's made with good-quality wine. As the wine reduces, the flavor concentrates, so the better the wine, the better the flavor. Make the braised short ribs one or two days before serving because the flavors intensify as the meat rests in the sauce." Tourondel cooks and serves short ribs in Staub enameled cast-iron cocottes.
Equipment List
