Michelin Star Beef Short Ribs at Home

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork and chicken are generally less expensive and can be more readily available.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and is often less expensive.

Start with a good quality red wine and bring it to a slight boil to reduce its sourness.

Coat the beef short ribs in seasoned flour.

Heat a pan over low heat and slowly brown the short ribs on all sides to develop a golden crust.

Remove the short ribs from the pan and set aside.

Add chopped onion, garlic, carrots, and celery to the pan; sweat them down with the lid on to release their juices and develop caramelization.

Add two cloves of crushed garlic and ensure the bottom of the pan stays clean to avoid burnt bits.

Once the vegetables are caramelized, add tomato puree and sauté for a bit to cook it out before adding more ingredients.

Return the short ribs to the pan and pour in the reduced red wine and beef stock.

Add bay leaves, thyme, and rosemary for flavor.

Cover the pan with a cartouche to keep moisture in while allowing the sauce to reduce.

Cook the dish at 140°C (284°F) for 3 to 4 hours to break down the collagen in the meat.

After cooking, let the meat rest in the sauce for 30 to 40 minutes to retain moisture.

Carefully remove the meat from the sauce, ensuring it stays whole and does not fall apart.

Strain the sauce to remove the vegetables, keeping it clear for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary