How to Cook Red Wine Braised Boneless Beef Short Ribs

I love to braise. Long, slow cooks of pot roast, pork shoulder, or beef short ribs can be the most luxurious meal ever.

Recently I found a great way to braise boneless beef short ribs from The French Laundry’s Thomas Keller. This is my adaption of that recipe: Red Wine Braised Boneless Beef Short Ribs.

I changed a few things, but not much. The recipe calls for Veal stock, I used low-sodium roasted beef stock (Better Than Bullion) instead. I also used prime boneless beef short ribs. Other than that, I pretty much tried to keep it similar to Chef Keller’s version.

One thing he describes in this recipe is the distinction between braising and matignon. Braising slow cooks the meat in a cooking liquid with a mirepoix of vegetables, loosely covered with a “cartouche” (a cover placed on the meat made out of parchment paper with a hole in the middle) to allow for some evaporation and a reduction or strengthening of the liquid. A matignon slow cooks the meat in liquid with the lid on. Also, the mirepoix in braising is not saved. In matignon, it is. Personally after years of what is generally considered braising, I learned (and now prefer) this method. Plus, Chef Keller’s method marinates the meat overnight in red wine and a mirepoix of leeks, onions, carrots, garlic, and a bouquet garni of fresh parsley, rosemary, peppercorns, and a bay leaf. Then, the next day, the short ribs are browned then in a sauteuse pan. Then braised in veal stock, chicken stock, and the red wine marinade (covered with the cartouche) for about 3 hours. THEN, cooled and place in the refrigerator overnight. Yes, its a 3-day affair! On the third day, the short ribs are reheated in a pan with the strained marinade until they are completely heated through and the marinade has reduced. It is then finished with butter. The short ribs are basted with the marinade for a few minutes then plated with (in this case, a Yukon Jack Potato Purée) or Creamy Polenta. I’ve used both sides…kind of prefer the potato puree.

Like I said, i have “braised” a lot over the years, and have really come to love and prefer this method. Besides bone beef short ribs, I have done a beef shank and it came out buttery tender! I look forward to try it with a pork shoulder or chuck roast soon.

I will post Chef Keller’s method for potato puree in a later post. They are an exquisite respite from the usual mashed potato faire…you won’t go back to the usual after you do it this way.

By the way, this dish is even more tasty on the 4th day with the leftovers!