Michelin Star Beef Short Ribs at Home
Video Overview & Insights
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This is the ultimate braised short rib recipe. Rich, tender and packed with deep flavour, it is inspired by Michelin-starred chef Daniel Boulud. This French classic brings together slow-cooked beef short ribs, red wine, vegetables and aromatics to create a glossy, decadent sauce that has stood the test of time in his two-star restaurant.
Learn how to brown and braise beef short ribs to perfection, how to reduce red wine for maximum depth of flavour, how to build an incredible sauce using the natural collagen and gelatin from the bones, and how to prepare a silky smooth celeriac and potato purée to serve alongside. Everything comes together in one pot, making this a dish that is both hearty and elegant.
The recipe calls for 1.5 litres of Stock but he certainly doesn't put in that much. I followed the recipe and did the two bottles of wine and 1,5 litres of Stock the sauce still came out nice but perhaps if less stock used it could be a richer sauce
Short ribs deserve just as much respect as premium cuts of beef. When treated properly, they are one of the most rewarding cuts to cook, offering unmatched richness and tenderness. This recipe proves that braising can be every bit as refined as fine dining.
Ingredients
I cooked this last night, and it was simply amazing. While everything in the braised short ribs felt familiar, there were techniques here I'd never considered. Reducing the wine first, caramelizing the shallots before adding the rest of the mirepoix, letting the short ribs rest in the liquid before pulling them. Steps like these made the meal luxurious.
But, the real hero here is the sauce with celeriac (celery root)! I've never cooked celery root, and simmering it with potatoes in milk resulted in a sauce unlike anything I could have expected. It impossibly gave the texture and flavor vibes of a mornay sauce--cheesy and rich. And the celery root added a complexity of flavor that I'd say left me speechless, except I couldn't stop talking about it. What an inspiring meal.
4 short ribs, bone-in (about 1.5–2 kg total)
2 bottles red wine (something you’d drink, not cooking wine)
How long did you reduce the wine? Or ultimately is just till its reduced by half?
30 ml vegetable oil
Plain flour, for dredging (seasoned with salt and pepper)
"Same consistency as a black currant cordial"
Go on, keep your secrets.
4 shallots, peeled and halved
2 medium carrots, roughly chopped (2–3 cm pieces)
@9:00 you said to reduce the celery root and potatoes in a blender…? Doesn’t that active the starch in the potatoes and make them into a glue. No matter what you pair it with it’s going to coat your mouth and everything is going to taste like glued paper. I’m not criticizing I’m just honestly wondering why that works for this?
2 celery ribs, roughly chopped
1 small leek, roughly chopped
Can someone help me out with what type of wine to use? Getting it to taste “super sweet” is throwing me off. Cabernet Sauvignon, Syrah/Shiraz, etc.?
2 cloves garlic, crushed
2 tbsp tomato paste
Do you need to add hot stock or is it cold before going in the oven
1.5 L good-quality beef stock (homemade or store-bought)
2 bay leaves
Just used my first cartouche for this! I’m basically a Michelin star chef.
1 sprig thyme
1 tbsp wholegrain mustard
I thought I knew how to make a delicious short rib... currently sitting in my oven is this masterpiece... I hope to blow my family away tonight with this technique!!! WORTH every pause LOL to follow step by step- THANK YOU
1 tbsp red wine vinegar or sherry vinegar
Salt and pepper, to taste
Just made this. Kitchen looks like a disaster area.
10/10 worth it 🤤
For the Celeriac Purée
1 medium celeriac, peeled and chopped
Thanks guys. You have forever ruined braised short ribs for me at restaurants. Simply amazing! I just want to eat all four I made in one go.
2 medium potatoes, peeled and chopped
500 ml milk
You can’t beat melt in the mouth meat…. Unless you’re a veggie of course
Salt, to taste
Knob of butter, for finishing
Cooked this today for purposes of seduction. Tremendous recipe, ridiculously good. My god, the sauce... I did add two pieces of star anise in my sachet, but that's the only thing I did differently.
This is going in the rotation any time short rib goes on sale.
Method
1. Reduce the wine
ShLOTS
Pour the red wine into a large saucepan and bring to a gentle boil.
Reduce by half until slightly syrupy — it should taste sweet, not sharp. Set aside.
Thank you for this recipe. I didn’t have any tomato purée so I reduced some tomato sauce I had in the cabinet. I also didn’t have any vinegar so I used lemon juice instead. Also I used regular mustard because I already had it in the fridge. I love cooking because you can always adapt to what you already have in the kitchen and still make an amazing dish. Btw if you can wait until the day before the short rib should be sold at your local supermarket, you might find it on sale for half the price as I did. Thank you sir for your video. You helped me put another notch on my belt.
2. Brown the short ribs
Preheat your oven to 140°C (275°F).
140 C?
Pat the ribs dry, season well, dredge lightly in seasoned flour.
Heat oil in a heavy, ovenproof pot (like a Dutch oven).
Holly cow!
Was this ever good!!! The reduced sauce was so good, I couldn't bring myself to dump what I didn't need, simply sipping it later on.
Sear ribs on all sides until deeply browned. Remove and set aside.
3. Sauté the vegetables
Well fellas, you did it.
After watching this a couple weeks ago, I had to try it. The problem is the price of quality short ribs doesn't exactly fit into this senior citizens fixed income.
I finally found 'choice' cuts on sale today.
$7.49 is still a bit steep, but better than the $12 price I'm usually looking at.
Can't wait to try these.
THANK YOU!
Tip off excess fat, leaving about 1 tbsp in the pan.
Add shallots first — cook over medium heat until lightly caramelised.
Omg that color deep red and milky white ❤
Then add carrots, celery, leek, and garlic.
Cook until golden brown, scraping up any fond from the bottom.
I pan sear short ribs on all sides then use them for my soup bones...
Stir in tomato paste and cook for 2 minutes, stirring constantly.
4. Deglaze and braise
Short Ribs are what beef is supposed to taste like
Add the reduced wine to deglaze the pan, scraping the base clean.
Return the short ribs (and any juices) to the pot.
Did he really just use two entire bottles of wine for four short ribs?
Pour over the beef stock — enough to almost cover the ribs.
Add bay leaves and thyme.
Wow that looks delicious, my mouth is watering 😊
Cover tightly with a cartouche.
Transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.
Thank you so much chef for your videos. I just tried out this recipe and honestly is one of the best things I’ve ever tasted! I didn’t reduce my wine enough but honestly still tasted great! Thank you for sharing your knowledge for those who love food and cooking. Because of videos like these, I am able to have my parents experience this type of meal without having to break the bank or travel since we are in a small town. You do more than just share recipes, you create memories and allow regular people like us have access to recipes that normally we would never be able to experience.
5. Rest and strain
Let the ribs cool in the liquid for 30–45 minutes before removing them gently.
How would you do this using sous vide method?
Strain the braising liquid through a fine sieve — discard the veg.
Skim some fat if you like, but leave a little for richness.
Michelin restaurants and chefs are overrated trash.
6. Finish the sauce
Simmer the strained liquid until slightly thickened and glossy.
Mine didnt thicken up even close to as much as the video. Should i have left the lid a little ajar in the oven while it was braising?
Whisk in mustard and a splash of vinegar to balance the sweetness.
Taste and season with salt and pepper.
A cocotte is a cast iron pot. Not a pan.
7. Make the celeriac purée
Simmer the celeriac and potatoes in milk with a pinch of salt until soft.
Just made this I would recommend a homemade beef stock. Followed the recipe to a T besides using Swanson beef stock and the flavor was underwhelming. I was eyeballing this recipe for months and finally got a Lodge dutch oven and decided to make this my first meal. I followed the recipe accordingly, but used swanson beef stock and thought the recipe was underwhelming. As much as I wanted to love it I'd give it a 6/10. Beef was extremely tender, but I have had more success with pot roasts that have had more depth of flavor. No hate on Fallow, but unless you have a nice and hearty homemade beef stock I do not think this is worth the trouble/ingredients if you are using store bought
Blend with a knob of butter until smooth and glossy.
To Serve
"Ticked and subscribed long ago". This is a brilliant channel :)
Spoon a bed of celeriac purée onto each plate.
Place short rib on top.
4hours for 1portion a lot power gas or electricity cost a lot of money. to day you mean high maintenance think normal people ££££££ cost 😉👋👋
Spoon the glossy red wine sauce over and around.
Optional: garnish with braised celery or fresh herbs.
Was that 3bottles wine cost here % profit looks like a loss to me that Chef’s time to 3 bottles of wine gas length of time take to cook a price to use that to make a profit?????
More User Perspectives
Ok I’m making this and I need to know why sherry vinegar and not Balsamic vinegar!! ?
@TACOPOTENTEFollowed your recipe and did the overnight 10 hour braise at 85c like you recommended, meat is still tough. So had to braise at 140c for 2 extra hours.
@ronaldreid4944impressed that this recipe doesnt have half a kilo of butter tbh
@pergolatiosI tried. -3⭐ goodyear chef. 🤷
@videobyallenChef Daniel Boulod is NOT an "American " by the way. He is from Lyon, France.
@petermccrindle1448Can't wait to make this, hope it turns out okay 🙂
@kenken-ss7jnI’ve made my short ribs by this recipe and I’ll tell you what…
Ooo, boys and girls it was A BOMBSHELL dish.
Thanks Chief.
cartouche AND a lid? Or did you add the lid later after sauce had reduced?
@craigscorgieCan I make this without reducing the wine?
@irmakozuguzel9461Yes thanks for the videos
@ididntdoit7298Looks incredible. Going to attempt this for a dinner party for 8 at the weekend. Fingers crossed! 🤞
@PinkyproudfootNot that it’s better but I like doing it with a cheap high alcohol beer it really breaks it down spoon tender, then take everything out add alot of water beef stock For other dishes
@purplechatoableCan we use corn starch instead of flour for the coating?
@NaturalLillyReally grateful for your tutorials.
@SteveL-r3wThese portions are much too small for you to include the word Home. At Home We Make Food For The Real World, Get Out Of Fantasy Land, Damn !!
@gregwinsett1056Great channel, however a small point of criticism: the disconnect between the video and the actual recipe in the information part below the video. Also, it would be great be more specific in amounts used, what wines to use or not to use, etc. Still, thx for the videos.
@stefanvandestaak6983140C 284F 😮
@dicknastee1652