Red Wine Braised Beef Short Ribs with Celeriac Purée
An indulgent, Michelin-star quality French classic inspired by chef Daniel Boulud. Beef short ribs are slow-braised in a concentrated red wine and beef stock sauce until melt-in-the-mouth tender, then finished with a glossy, balanced sauce and served over silky celeriac purée.
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🍳 Cooking Flow
Reduce the red wine until sweet and syrupy; dredge ribs in seasoned flour and sear until deeply browned. → Caramelise shallots, sauté chopped mirepoix and tomato paste, then return ribs and add reduced wine, beef stock, and herbs. → Cover with a cartouche and braise in the oven at 140°C for 3.5 to 4 hours. → Rest ribs in the liquid for 30–45 minutes, gently remove meat, and strain the braising liquid. → Reduce the sauce, balance with wholegrain mustard and sherry vinegar, and serve over creamy celeriac purée.
Cooking Steps
Brief Cooking Order
Reduce the red wine until sweet and syrupy; dredge ribs in seasoned flour and sear until deeply browned. → Caramelise shallots, sauté chopped mirepoix and tomato paste, then return ribs and add reduced wine, beef stock, and herbs. → Cover with a cartouche and braise in the oven at 140°C for 3.5 to 4 hours. → Rest ribs in the liquid for 30–45 minutes, gently remove meat, and strain the braising liquid. → Reduce the sauce, balance with wholegrain mustard and sherry vinegar, and serve over creamy celeriac purée.
Introduction
An indulgent, Michelin-star quality French classic inspired by chef Daniel Boulud. Beef short ribs are slow-braised in a concentrated red wine and beef stock sauce until melt-in-the-mouth tender, then finished with a glossy, balanced sauce and served over silky celeriac purée.
Step 1
Pour the red wine into a pot and bring it to a gentle boil to reduce by half until sweet and slightly syrupy.
Step 2
Season plain flour with salt and freshly cracked black pepper on a tray, then dredge all sides of the beef short ribs in the seasoned flour.
Step 3
Heat vegetable oil in a Dutch oven over medium heat, sear the short ribs on all sides until a deep, golden crust forms, then remove and set aside.
Step 4
Add the sliced shallots to the Dutch oven, cover with the lid, and sweat down over medium-low heat until lightly caramelised.
Step 5
Add the chopped carrots, celery, leek, and crushed garlic to the pot, stirring well to scrape up any browned bits from the bottom.
Ingredients List
Important Notes
Use a red wine you would enjoy drinking; reducing it completely eliminates sharp acidity and concentrates sweet fruity notes.
Do not let the fond at the bottom of the Dutch oven scorch black, as any burnt flavor will concentrate and ruin the final sauce.
Using a parchment cartouche keeps the meat fully submerged and prevents the surface from drying out while allowing steady reduction.
Always allow braised meat to rest and cool slightly in its braising liquid before removing to prevent moisture from evaporating into dry meat.
Keep the rendered beef fat in the sauce rather than skimming it completely; whisking it in produces superior gloss and mouthfeel.
Mix the wholegrain mustard with a ladle of warm sauce first to create a slurry before adding to the pot, preventing unwanted clumps.
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