A fantastic short rib recipe is among the most sought-after in the culinary world. Today, I am presenting a Thomas Keller short ribs recipe prepared with several variations. Short ribs are a great meal to enjoy with your friends and family. If you are looking for a new, healthy recipe that is not boring, I suggest you try this one. Â
This recipe comprises three parts: sauce, meat, and vegetables. Firstly, cook the short ribs in a Dutch oven on medium heat. Then, time to prepare the braising liquid. The liquid or sauce (whatever you call it) is made with beef broth and rich elements. It gives the braising liquid deep flavor. Finally, cook the short ribs in the braising liquid and roast them in the oven. Yey! It’s ready.
To make your short ribs recipe taste like heaven, slow-cook them in a braising liquid. It will give the meat skin a nice flavor and texture. These ribs are cut with the bone and have amazing flavors if cooked well. So, cook your ribs well and let the spices and flavors infuse into the meat.
Expert Tips That I Recommend
- Keep beef short ribs at room temperature for 20-30 minutes before you cook. This helps in even cooking.
- Remove excess moisture from the ribs to enjoy a crisp, golden-brown crust.
- Always scrape out the browned bits from the bottom of the pan after adding the wine. These caramelized bits add rich flavor.
- Do not overcrowd the pot while searing to ensure the ribs cook properly.
- I prefer using tongs to turn the sides of ribs as it avoids breaking them.
Recipe Variation for Different Diets
- Keto Version: You can replace carrots with mushrooms and celery. Replace all-purpose flour with almond flour in the recipe.
- Whole 30 Version: Swap red wine with beef broth, and replace all-purpose flour with tapioca or cassava flour. Cook in avocado oil and avoid butter in the recipe.
Storing And Reheating This Recipe
Storing
- Once the recipe is prepared, let it cool down completely. Then transfer it to an airtight container and place it in the refrigerator. It will remain fresh for 3 to 4 days.
- You can freeze it by placing ribs and sauce in a freezer-safe container and removing as much air as possible. This will remain fresh up to 3 months.
Reheating
- Microwave: Add wraps and sauce in a microwave-safe bowl. Cover it lightly with a damp paper towel to keep it moist. Heat on 50 % power for 1-minute intervals until well heated.
- Stovetop: Add ribs and sauce in a pan. Add a splash of broth to adjust the consistency, then cover with a lid and cook over medium-low heat for 15-20 minutes.
Nutritional Information
| Calories | 441 |
| Total Fat | 41 g |
| Cholesterol | 86 mg |
| Sodium | 55 mg |
| Total Carbohydrates | 0.5 g |
| Protein | 16 g |
What To Serve With This Recipe
The Succulent Thomas Keller Short Ribs recipe can be enjoyed with any sides you choose. But if you ask me, garlic, mushrooms, and creamy cauliflower mash are my all-time favorite combinations. If you want to keep it light yet filling, pair it with dinner rolls or some crusty, crispy garlic bread.
Printable Version
Succulent Thomas Keller Short Ribs Recipe
Ingredients
Equipment
Method
- Bring the red wine to a simmer in a sauce pot over low heat.
- Add the mirepoix (roughly chopped veggies) and bouquet garni.
- Use a blowtorch to burn off the alcohol. If you don’t have access to a blowtorch, you can use a barbecue lighter instead.
- Continue simmering the marinade until the alcohol's flame goes out; keep simmering until you no longer smell a hot alcohol aroma.
- Turn off the heat, transfer the marinade to a container lined with a sealable plastic bag, and chill completely.
- Trim excess fat from the meat and cut each piece against the grain into about 6 7-ounce portions. If you have small boneless short ribs, there is no need to split them in half. Reserve any trimmings to make ground beef.
- Place the meat in the plastic bag-lined container with the chilled marinade and refrigerate for 12 to 16 hours.
- The next day, preheat the oven to 275°F. Remove the meat and the bouquet garni from the marinade.
- Transfer the marinade (including the mirepoix) into a saucepan and bring to a simmer. Clarify the liquid by skimming off the impurities that rise to the top. When thoroughly clarified, the marinade will return to the vibrant color of the wine. Remove from heat.
- Heat ¼ inch of canola oil in a sauté pan over high heat. Season both sides of each piece of meat with salt and dredge in flour, patting off the excess. When the oil is shimmering, add the meat and cook for 2 to 3 minutes on all sides.
Tried this recipe?
Let us know how it was!Frequently Asked Questions (FAQs)
How long should I braise beef short ribs?
The best way to braise beef short ribs is to cook them at 275°F for 3-4 hours. Cook it until the meat is fork-tender and easily pulls away from the bone.Â
Are short ribs a good cut of meat?
Short ribs are not as tender as a steak. However, if you have never enjoyed short ribs, you can give them a try.
What is special about short ribs?
Short ribs come from the chuck and rib area and have a rich taste.
How do you eat short ribs?
Short ribs can be served with noodles, mashed potatoes, or polenta.
What is another name for short ribs?
Short ribs are called ‘flanken cuts’.
More Recipes That You Can Try
Thomas Keller Butter Poached Lobster
How To Make Herb Roasted Turkey At Home
Conclusion
The Succulent Thomas Keller short ribs are a filling, satisfying, and exotic recipe that you can prepare for your dinner party. The recipe is all about slow cooking, braising them in a flavorful braising liquid. I am sure once you try this recipe, you will keep coming back to it again and again.
