Daniel Boulud's Braised Short Ribs

So this is what we actually ate for Halloween. I did all the prepwork the day before, so it made the day of much less stressful, and much more fun. Everything made from scratch - from the bread to the apple pie. And all of it delish.

Our Halloween Menu:
NYTimes No-Knead Bread
Daniel Boulud's Braised Short Ribs
Roasted Delicata Squash & Brussel Sprouts
Sauteed Mushrooms
Homemade Apple Pie
Whole Wheat Apple Muffins
Ciao Bella Gelato (okay, that was storebought)

The best part was watching the short ribs transform into the melt-in-your-mouth-falling-off-the-bone deliciousness. I burned off alcohol from three bottles of good wine for the first time, which definitely satisfied the pyro- in me, I beautifully browned the short ribs in my Le Creuset the size a small baby (9quart size!), and I watched the whole thing simmer simmer simmer in the oven. I've decided that oven-braising is much more effective than stovetop braising. Much better heat distribution.

Watch the transformation:
First, you flour and brown the short ribs...

While simultaneously heating and burning off the alcohol. Do you see the blue flames?!

Put the meat aside.

Prepare veggie goodness.


Veggie goodness needs to brown a bit + some tomato paste. Tomato paste lasts forever by the way. The tube I used was from over 6 months ago. Amazing.

Add the wine (and 3 quarts of beef broth)! Bring to a boil.

Simmer in oven for 2-2.5 hours, skimming for fat every 30 minutes.

Refrigerate overnight to separate fat and get best flavor. Simmer down sauce the next day - and voila, there you have it!


Daniel Boulud's Short Ribs Braised in Red Wine

3 bottles dry red wine
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely chopped, washed and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth
Freshly ground white pepper

1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.

2. Center a rack in the oven and preheat to 350°F.

3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.

4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)

5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)