Bruno Albouze Short Ribs

Braised Beef Short Ribs

Yields8 ServingsPrep Time40 minsCook Time4 hrsTotal Time4 hrs 40 minsDifficultyIntermediateRating


Short Ribs Marinade
 2500 g choice beef short ribs, chuck bone-in or boneless
 1000 g pinot noir, or cabernet
 250 g red ruby port
 400 g carrots, washed and chopped
 350 g leeks, chopped and thoroughly washed
 200 g onion, quartered
 50 g garlic head, halved
 3 g black peppercorns
 10 g fresh thyme, parsley stems, bay leaves
 2500 g marinated meat
 10 g grape seed oil
 1000 g veggies from the marinade
 300 g veal demi-glace*or reduce 2000g low sodium beef stock to 300g



Make 2 days ahead. Alcohol used in marinades should be cooked off. Indeed, when using wine in marinade, if alcohol is burned off first, the meat will absorb the full flavor of the fruit of the wine and condiments. In a large pot bring wine and port to a boil, ignite and let the flame go for a couple of minutes. Throw in veggies and herbs and black pepper; let cool completely. Immerse meat in marinade, cover and refrigerate for 12 to 24 hours. Drain and pat dry meat. Save wine and solids.

Searing Meat

Heat a Dutch oven or sautoir, drizzle some grape seed oil or other high smoking point oil. Salt bottom of the pan (it creates a non-stick effect). Start searing the meat (salt the top as well) 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 oil.


Throw in veggies from the marinade and cook for 5 minutes stirring every so often. Transfer veggies to a separate container. Put meat back to the pot along with its rendered juice, and veggies. Add wine from the marinade and demi glace* (reduced veal stock). Season with ground black pepper. Do not add extra salt (the braising liquid will be reduced into a flavorful sauce later. Bring to boil, cover and cook at 250ºF/121ºC oven for 4 hours. Lower oven temp to 225ºF/ 105ºC if using convection oven. Remove pot from the oven and let sit for an hour or so before opening. Remove ribs from pot and discard veggies. Carefully arrange meat on a baking tray lined with parchment paper. Cover meat with parchment and place another tray on top. Add weights such as cans to press down the meat. Allow to cool it off and refrigerate overnight. Upon chilled, the meat ends up perfectly even and ready to be portioned.


Pass braising liquid through a sieve. At this juncture, the liquid can be refrigerated overnight – this way, the fat will solidify which makes it easier to remove and discard. Reduce braising liquid to ≈750g. Readjust seasoning with salt and pepper to taste. The sauce can be thickened with a tablespoon (20g cornstarch) diluted in 20g red wine or water. Swirl in hot sauce and bring to a boil. Throw a couple of chunks butter in the sauce – stir it up and serve. Do not boil – keep warm until ready to serve.


Cut out chilled meat into desired portions ≈6 ounces/180g. Make clean rectangle cuts (save scraps for later use). Meat can be vacuum sealed and stored in the refrigerator for up to 2 weeks. If vacuumed sealed, reheat meat in simmering water. Remove meat from bag, plate out and glaze meat with some of the reduced sauce. Place under the salamander or broiler a couple of minutes prior to serve. The meat can also be glazed with the sauce and reheated in the oven for about 5 min. Season with fleur de sel and freshly ground black pepper. Bon appétit!

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