Braised Short Ribs From 'Daniel'

Daniel: My French Cuisine cover

These red wine and port braised short ribs are a vital component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine.

Reprinted with permission from Daniel: My French Cuisine by Daniel Boulud. Copyright 2013. Published by Grand Central Publishing. All rights reserved. Available wherever books are sold.

Recipe Facts

Active: 45 mins
Total: 13 hrs
Serves: 4 servings

Rate & Comment


  • 4 cups red wine

  • 1 cup ruby port wine

  • 4 bone-in 2-inch-thick short ribs

  • Salt

  • Cracked black pepper

  • Flour for dusting

  • 2 tablespoons olive oil

  • 1 medium onion, cut into small dice

  • 2 carrots, cut into small dice

  • 1 rib celery, cut into small dice

  • 4 large shallots, peeled and split

  • 1 small leek, white and light green parts only, diced and rinsed

  • 1 head garlic, halved

  • 4 sprigs thyme

  • 1 1/2 tablespoons tomato paste

  • 1 1/2 quarts veal, beef, or chicken stock


  1. Preheat the oven to 300 degrees. Pour the red wine and port into a large saucepan and boil until it reduces by half.

  2. Pat the short ribs dry with paper towels, season them on all sides with salt and pepper, and dust them lightly with flour. Heat the olive oil over medium-high heat in a large heavy-bottomed Dutch oven. Sear the short ribs evenly on all sides, 3 to 4 minutes per side, until well browned (you may need to do this in batches). Remove the short ribs from the pan and set aside.

  3. Lower the heat to medium, remove all but 2 tablespoons fat from the pan, and add the onion, carrots, celery, shallots, leek, garlic, and thyme. Cook for 5 to 7 minutes, stirring occasionally, until lightly browned. Stir in the tomato paste and continue to cook for another 2 to 3 minutes.

  4. Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil, cover tightly, and transfer to the oven to braise for 3 to 3 1/2 hours, or until the ribs are fork-tender.

  5. Remove the pot from the oven and cool at room temperature for 20 minutes. Gently scoop the ribs from the pot and pull out their bones and tendons, being careful not to shred the meat. Return the ribs to the sauce and refrigerate overnight.

  6. The next day, scoop out and discard any fat that has risen to the surface of the sauce. Remove the ribs, trim any remaining cartilage, and transfer to a heatproof dish. Heat the sauce, then strain through a fine-meshed sieve into a clean saucepan. Reduce to a consistency thick enough to coat the back of a spoon and pour over the ribs. (At this point, the ribs and sauce can be reserved, refrigerated, for up to 4 days.)

  7. When ready to serve, place the covered dish in a preheated 325 degree oven and cook, occasionally basting the meat with the sauce, until heated through, about 30 minutes.

Nutrition Facts (per serving)
751 Calories
43g Fat
26g Carbs
54g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 751
% Daily Value*
Total Fat 43g 55%
Saturated Fat 18g 89%
Cholesterol 178mg 59%
Sodium 1857mg 81%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 7%
Total Sugars 9g
Protein 54g
Vitamin C 6mg 29%
Calcium 69mg 5%
Iron 7mg 37%
Potassium 1067mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)