Braised Beef Short Ribs - Bruno Albouze
Bruno Albouze Short Ribs

Braised Beef Short Ribs

Yields8 ServingsPrep Time40 minsCook Time6 hrsTotal Time6 hrs 40 minsDifficultyIntermediateRating


Short Ribs Marinade
 2500 g Prime beef chuck boneless short ribs
 1000 g Pinot noir, or cabernet
 400 g Carrots, washed and chopped
 350 g Leeks, chopped and washed
 200 g Onion, quartered
 50 g Garlic head, halved
 2 g Ground black pepper
 10 g Bouquet garni*
Searing Meat & Braising
 2500 g Marinated meat
 10 g Grape seed oil
 1000 g Veggies from the marinade
 250 g Red ruby port
 750 g Beef stock, or veal stock, or beef flavor demi (2 pouches + water)


Short Ribs Marinade

*Bouquet garni: A couple of bay leaves, thyme sprigs and parsley stems. When using wine in marinade, if alcohol is cooked off first, the meat will absorb the full flavor of the fruit of the wine and condiments. Cook off wine. Throw in veggies and herbs and black pepper; let cool completely. Combine meat with marinade – Refrigerate for 12 to 24 hours. Drain and pat dry meat. Save wine and solids.

Searing Meat

In a hot Dutch oven or sautoir, drizzle some grape seed oil or other high smoke point oil. Salt bottom of the pan (it creates a non-stick effect). Sear meat until it turns brown; in both sides on medium high heat. Transfer meat in a shallow dish and repeat these steps with remaining meat without the addition of extra oil.

Slow Braising

Throw in veggies from the marinade and cook for 5 minutes; transfer veggies to a bowl. Put meat back into the pot along with its rendered juice, and veggies. Add wine from the marinade, port, beef stock and season with ground black pepper. Do not add extra salt (the braising liquid will reduce into a flavorful sauce. Bring to boil, cover and slow cook in a preheated 250ºF/121ºC oven for 6 hours. Lower oven temp to 225ºF/ 105ºC if using convection oven. Then turn oven off and leave the pot inside for a few more hours if desired or until next morning if oven is turned off around 10 pm. Remove meat from pot and discard veggies. Lay meat in order on a baking tray lined with parchment. Top meat with parchment, and weights; this evens out the surface of the cooked meat. Refrigerate until it has completely hardened; about 6 hours.


Sieve braising liquid and reduce by one-third, skimming off excess fat and impurities. The sauce can be lightly thickened with a couple of teaspoons of cornstarch diluted in 2 tablespoons of red wine or port. Add some extra red wine to bulk it up if necessary. Melt a couple of chunks of butter into the sauce to make it glossy and smoother to the palate.


Cut out chilled meat into individual portions (save scraps for later use). Reheat meat in a skillet basting with the sauce, or in a 350ºF/180ºC oven. Season with fleur de sel and freshly ground black pepper and serve. Bon appétit!

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