Daniel Restaurant New York – Short Ribs Braised in Red Wine
3 bottles dry red wine
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely
chopped, washed and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth
Freshly ground white pepper
1. Pour the wine into a large saucepan set over medium heat. When
the wine is hot, carefully set it aflame. Let the flames die out,
then increase the heat so that the wine boils; allow it to boil
until it cooks down by half. Remove from the heat.
2. Center a rack in the oven and preheat to 350°F.
3. Warm the oil in a large, heavy, ovenproof pot over medium-high
heat. Season the ribs all over with salt and the crushed pepper.
Dust half of the ribs with about 1 tablespoon flour. Then, when the
oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on
each side, until well-browned. Transfer the ribs to a plate. Repeat
with remaining ribs. Remove all but 1 tablespoon of the fat from
the pot, lower the heat under the pot to medium and toss in the
vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes,
then stir in the tomato paste and cook for 1 minute.
4. Add the wine, ribs and broth to the pot. Bring to a boil, cover
tightly and place in the oven to braise for 2 1/2 hours or until
the ribs are very tender. Every 30 minutes, skim and discard fat
from the surface. (It’s best to make the recipe to this point, cool
and chill the ribs and broth in the pan overnight; scrape off the
fat the next day. Rewarm before continuing.)
5. Carefully transfer the meat to a platter; keep warm. Boil the
pan liquid until it has reduced to 1 quart. Season with salt and
white pepper and pass through a fine strainer; discard the solids.
Spoon the sauce over the meat and serve.
Tip: the ribs and sauce can be combined and kept covered in the
refrigerator for 2 to 3 days. Reheat gently, basting frequently, on
top of the stove or in a 350°F oven.
Serves 8
Source: Daniel Boulud
While visiting Yeah Burger be sure to ask Shaun how he can open new restaurants without paying the debts on his old one. Such business practices are not a formula for long term success.
This is a fun store with lots of fun stuff. I usually go here with a purpose – if I just go to wander and browse, I end up leaving with too many things. The staff is very friendly and helpful, and I like that they offer me coffee. Truly, I will spend a lot more time browsing if I have some coffee. I have generally been pleased with my success at finding what I need although there have been the few occasional items which I have not found. The “side” room in this store has some fun cookware and appliances; if you are ever looking for a new stovetop espresso maker (like the Bialetti Moka) or replacement parts for one, chances are they have it here.
I go to Pho Hoang Long a lot. If I hadn’t been introduced to it by a Vietnamese co-worker I would never know it existed. Great stuff! I usually order the spring rolls and the Pho Ga (chicken soup). Not very adventurous, I know, but it never fails to hit the spot. I’m also a big fan of browsing the attached grocery store while waiting for my food. Definitely found some great treasures in there.
Sorry to hear about your vegetarian friend, but yeah, definitely not the best place for those people.