Braised Short Ribs
Get ready for a culinary journey with my succulent braised short ribs recipe, served with a side of flavorful ratatouille and pomme puree. This dish is a true masterpiece, perfect for impressing your guests or treating yourself to a gourmet meal at home. The tender, melt-in-your-mouth short ribs are slow-cooked to perfection, allowing the rich flavors to develop and create a symphony of tastes that will tantalize your taste buds. Paired with the vibrant and colorful ratatouille, made with fresh seasonal vegetables, and the velvety smooth mashed potatoes (Robuchon's style), this dish is a celebration of textures and flavors that will leave you craving for more. Indulge in this luxurious meal and elevate your dining experience with a touch of French culinary excellence. Ready to learn the secrets behind this sensational dish? Watch the full video to discover the art of braising short ribs to perfection, and transform your dinner table into a gourmet restaurant experience.
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Marinade
- Alcohol used in marinades should be cooked off. In fact, when wine is used in a marinade, if the alcohol is burned off first, the meat will better absorb the full flavor of the wine's fruit and the accompanying seasonings.
- In a large pot, bring the wine and port to a boil. Carefully ignite it and let the flame burn for a couple of minutes. Add the vegetables and aromatics, and cook for 5 minutes. Strain through a sieve and let cool. Place the meat in the pot, cover with the marinade, and refrigerate for 24 hours.
- Remove the meat from the marinade. Drain the liquid and pat the meat dry. Reserve the wine and solids.
Searing Meat
- Heat a Dutch oven or sauté pan over medium-high heat and add a drizzle of grapeseed oil or any other high-smoke-point oil. Salt the bottom of the pan to create a non-stick effect. Sear the meat well for about 5 minutes on both sides.
- Transfer the seared meat to a shallow dish to rest.
Braising
- Add the vegetables from the marinade and cook on high heat for 5 minutes. Remove the vegetables and transfer them to a separate container. Return the meat to the pot, along with its rendered juices, the vegetables, and aromatics. Add the wine from the marinade and the demi-glace or reduced stock. Season with ground black pepper. Do not add extra salt, as the short rib braising liquid will be reduced into a sauce later.
- Bring the pot to a boil, cover it, and cook at 225°F (110°C) in the oven for 3 hours. Remove the pot from the oven, take off the lid, and let it rest for 30 minutes.
- Remove the meat from the pot and discard the vegetables and aromatics. Strain the cooking liquid through a sieve and refrigerate – the fat will rise to the surface and solidify, so all you have to do is break off the top layer with a knife, discard the fat, and finish the sauce. Carefully arrange the meat on a baking tray lined with parchment paper, top with another sheet of parchment and a second tray, and add some weights, such as large cans, to press down the meat during chilling. Refrigerate overnight.
- This technique ensures that the cooked meat turns into perfectly even slabs.
Storage
- Cut into 7 ounces (200g serving portions). Save scraps for Hachis Parmentier.
- If desired, the cooked short ribs can be vacuum-sealed. Vacuum-sealing extends their shelf life – they will keep in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. Alternatively, store them in freezer bags in the refrigerator for up to 5 days or in the freezer for up to a month.
Sauce
- Reduce the cooking liquid to approximately 3 cups (800g). Readjust the seasoning with salt and pepper to taste. In a small container, whisk together the extra port and cornstarch to make a smooth slurry. Whisk half of the slurry into the simmering sauce and bring it to a boil. Check the viscosity of the sauce, and swirl in more slurry if needed. Stir in butter to give the glaze a glossy finish, but do not bring it back to a boil. Set the sauce aside and keep it warm until ready to serve.
Plating
- Reheat the meat in the oven, then glaze it with the sauce. If vacuum-sealed, reheat the meat in boiling water for about 10 minutes. Short ribs are brilliantly accompanied by Ratatouille and Mashed Potatoes Joël Robuchon Style.
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