Balthazar’s Braised Beef Ribs

May 09, 2023May 9, 20230 27
Balthazar's Braised Beef Ribs with Ruby Port and Veal Stock
in Main

Prep

30 min

Cook

3 hours 15 min

Ready In

3 hours 45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

6 short rib of beef
2 sprigs rosemary
6 sprigs thyme
1 bay leaf
1 stalk celery , halved
3 teaspoons kosher salt
2 teaspoons fresh coarse ground black pepper
3 tablespoons vegetable oil
3 medium carrots , peeled and cut into 1-inch pieces
1 medium onion , roughly chopped
4 shallots , peeled and sliced 1/4 inch thick
5 garlic cloves , peeled and halved
3 tablespoons tomato paste
3 tablespoons all-purpose flour
1/2 cup ruby port
4 cups full-bodied wine , such as cabernet sauvignon
6 cups veal stock ( veal stock is really best but you can substitute good homemade beef stock )

Nutrision Information

Servings Per Recipe
6
Calories
772
Sugar
7g
Fat
51g
Balthazar's Braised Beef Ribs are a classic and iconic dish from the famous Balthazar restaurant in New York City. This recipe, adapted by Epicurious, captures the essence of the dish with its combination of beef ribs, hearty vegetables, and rich sauce made with ruby port and veal stock. It's a dish made for sharing and savoring with loved ones, and perfect for special occasions and cozy nights in. To make this dish, you'll need a few hours to braise the ribs until they are tender and succulent, but the end result is well worth the effort!

Instructions

1.Preheat oven to 325°F.
2.Season short ribs generously all over with 2 teaspoons kosher salt and 2 teaspoons fresh black pepper.
3.In a large Dutch oven or other oven-safe pot, heat 3 tablespoons vegetable oil.
4.Sear short ribs in batches, turning occasionally, until well browned on all sides.
5.Transfer ribs to a plate and set aside.
6.Add carrots, onion, shallots, garlic, 1 teaspoon kosher salt, and 1 teaspoon black pepper to the pot and sauté until vegetables are softened and lightly browned.
7.Add tomato paste and flour and cook, stirring, for about 2 minutes.
8.Add ruby port and wine and bring to a boil, scraping up any browned bits from the bottom of the pot.
9.Add veal stock, rosemary, thyme, bay leaf, and celery and bring to a simmer.
10.Return short ribs to the pot, nestling them into the liquid.
11.Cover pot with a tight-fitting lid and transfer to oven.
12.Braise until ribs are very tender, about 3 hours.
13.Using a slotted spoon, transfer ribs and vegetables to a platter.
14.Remove and discard the bay leaf, rosemary, thyme, and celery.
15.Skim any fat from the surface of the liquid.
16.Reduce liquid until thickened and sauce-like, about 10-15 minutes.
17.Season with salt and pepper to taste.
18.Drizzle the sauce over the ribs and serve.

PROS

Balthazar’s Braised Beef Ribs are a hearty, comforting, and flavorful dish that is perfect for chilly nights or special occasions.

The ruby port and veal stock add depth and richness to the sauce that perfectly complements the tender and succulent beef ribs.

This recipe is relatively straightforward and easy to follow, making it accessible for home cooks.

CONS

This recipe does require a bit of time and effort for preparation and cooking.

Short ribs can also be on the pricier side, making this dish a bit more expensive than others.

HEALTH & BENEFITS

While Balthazar’s Braised Beef Ribs are not a particularly healthy dish, they can be enjoyed as an occasional treat as part of a balanced diet.
The beef ribs are a good source of protein and iron, while the vegetables in the dish provide essential vitamins and minerals.

Print

Leave a Reply

Your email address will not be published.