Michelin Star Beef Short Ribs at Home

🚨 Big News: Memberships Are Here! 🚨 Hit the Join button to join the community!
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.
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
4 short ribs, bone-in (about 1.5–2 kg total)
2 bottles red wine (something you’d drink, not cooking wine)
30 ml vegetable oil
Plain flour, for dredging (seasoned with salt and pepper)
4 shallots, peeled and halved
2 medium carrots, roughly chopped (2–3 cm pieces)
2 celery ribs, roughly chopped
1 small leek, roughly chopped
2 cloves garlic, crushed
2 tbsp tomato paste
1.5 L good-quality beef stock (homemade or store-bought)
2 bay leaves
1 sprig thyme
1 tbsp wholegrain mustard
1 tbsp red wine vinegar or sherry vinegar
Salt and pepper, to taste

For the Celeriac Purée
1 medium celeriac, peeled and chopped
2 medium potatoes, peeled and chopped
500 ml milk
Salt, to taste
Knob of butter, for finishing

Method
1. Reduce the wine
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.

2. Brown the short ribs
Preheat your oven to 140°C (275°F).
Pat the ribs dry, season well, dredge lightly in seasoned flour.
Heat oil in a heavy, ovenproof pot (like a Dutch oven).
Sear ribs on all sides until deeply browned. Remove and set aside.

3. Sauté the vegetables
Tip off excess fat, leaving about 1 tbsp in the pan.
Add shallots first — cook over medium heat until lightly caramelised.
Then add carrots, celery, leek, and garlic.
Cook until golden brown, scraping up any fond from the bottom.
Stir in tomato paste and cook for 2 minutes, stirring constantly.

4. Deglaze and braise
Add the reduced wine to deglaze the pan, scraping the base clean.
Return the short ribs (and any juices) to the pot.
Pour over the beef stock — enough to almost cover the ribs.
Add bay leaves and thyme.

Cover tightly with a cartouche.
Transfer to the oven and braise for 3½–4 hours, until tender and falling off the bone.

5. Rest and strain
Let the ribs cool in the liquid for 30–45 minutes before removing them gently.
Strain the braising liquid through a fine sieve — discard the veg.
Skim some fat if you like, but leave a little for richness.

6. Finish the sauce
Simmer the strained liquid until slightly thickened and glossy.
Whisk in mustard and a splash of vinegar to balance the sweetness.
Taste and season with salt and pepper.

7. Make the celeriac purée
Simmer the celeriac and potatoes in milk with a pinch of salt until soft.
Blend with a knob of butter until smooth and glossy.

To Serve
Spoon a bed of celeriac purée onto each plate.
Place short rib on top.
Spoon the glossy red wine sauce over and around.
Optional: garnish with braised celery or fresh herbs.

This is the best short rib recipe you’ll ever make. So good. Still served at a two Michelin star restaurant. And here’s how to make it at home. This is a classic French braise short rib by an American chef called Daniel Belaloo. The thing about short rib, I don’t think it gets the appropriate praise it deserves. Often brazed meat is sometimes seen as as a wintry or an easy sort of dish, but I think it’s got just as much impact some more more of the premium cuts if it’s treated properly. Daniel’s recipe starts with a ton of booze. So, this is red wine. It’s not the best quality red wine, but it is quite good quality. So, it’s it’s something you wouldn’t mind drinking. Bring that to a slight boil. You want it to be super sweet. It’s going to reinforce the sweetness sweetness of the vegetables and then it’s going to make that sauce really sweet, robust in flavor. There’s a few things that you need to know when brazing meat. Short rib is probably one of the best things to learn on because it is by far some of the toughest meat you can get. And lots of fat running all all the way in between the meat. The fat means it’s going to give you some delicious flavor. The bone means it’s going to give you some beautiful flavor into the stock that you’re cooking it in. Brazing recipes usually start by coating the meat in flour. And I’ve just seasoned that flour as well just to give it an extra hit. Really, really important. We’re going to do a process called browning. So, it’s exactly the same as getting a myard reaction on a steak. Dual purpose because it will make the meat taste insane, but it will also flavor your sock and your sauce. And the best thing about this recipe is you’re making your sauce at the same time as when you’re cooking your meat. A beautiful one pot wonder. So, I’ve just got four little nuggets of um short rib here. If you get this from your butcher, just ask for them to cut it in half if it’s really really long cuz sometimes the actual short rib wouldn’t fit inside the pan. Into the pan with our short rib, just cook this quite slowly so we can develop a really nice solid crust. And now I’m just going to turn the meat so all sides have been hit. You can notice my pan’s not too hot. I’m trying to sort of develop this like really beautiful golden crust. This is the best thing about shor though. Ultimately, they contain a massive amount of collagen that mixed with the natural gelatin that’s from the bone is going to produce an incredibly delicious sauce. That’s what we’re looking for. So, leak, celery, carrots, shellot, all best mates. This veg actually isn’t going to make its way into the final sauce. We’re going to pass it off. So, don’t worry about doing it too fine. Really interesting about the wine, it’s still super sour. And essentially what you want to do is you want to remove it until that disappears. So keep that reducing for a little bit longer. And then let’s take these bad boys out. They look absolutely next level already. In with our schlops. So all the rest of the veggies going to go in at the same time. But the schlots, we don’t want to miss this opportunity to add caramelized sweetness. Whack the lid on, turn it down, let them sweat down, release all that juice, and then it’ll delaze the bottom of that pan. And what we’re looking for here is again golden caramel. That’s exactly the color we want. Then what we’re going to do is add in the rest of our veg. Just crush with the back with the side of your spoon. Two cloves of garlic. See these little bits of fond on the bottom. That’s this as the sugar from the vegetables sticks and cooks onto the bottom. You really want to avoid any sort of black bits on the bottom of the pan. The really important thing to know when you’re doing stocks, sauces, or even these braised dishes is that intensity has a sort of profound impact in the final dish. If you don’t keep the bottom of this pan clean, you will always taste it in the final product cuz you have to think you’re reducing it to this to to such a level that you can taste every little impurity. And if you burn the bottom of the pan or even slightly scorch it, you will ultimately taste that in the final product. Our wine has finished reducing and it’s such an intense color. You can see how it’s going to add lots of sort of a beautiful intense glossiness to the sauce and it’s almost just taking a bit more of like a syrupy consistency. Probably like the same consistency as like a black currant cordial. So just slightly thicker than wine. Before we add anything else, we’re going to add in tomato puree. Probably about two two large tablespoons. Really important with tomato puree that you cook it out just slightly before you add anything else in. So, I’m just going to saute that off. This is the most important stage for when things start to stick. So, when you’ve sauteed off your vegetables, most of the water’s come out of there. And you’ve just added your tomato puree. So, you got to be really special attention at this stage. Meat goes back in. Heat importantly goes off. The only time you’re actually going to burn your sauce is now because you’re adding stuff into the pan. You forget that the actual caramelization is still happening. So, red wine goes in. And you can see how this is going to come together and look unreal. So, we got some beef stock. Just use uh some good quality stock from the supermarket. Last but not least, herbs go in. Sweetness is going to come from these vegetables. This is going to add a nice sort of aromatic depth. It wouldn’t be a fellow video without really really good for brazing meat cart because keeps everything locked underneath the liquid but allows liquid to reduce and intensify without exposing the meat to the outside element. So, it keeps everything ticking along nicely. For new viewers, Iing love cartes. If you want to cook a dish overnight, set your oven to around about 85°. If you’re going to cook this in 4 hours, like I’m going to cook it, brazing meat temperature is perfect at about 140. You want to achieve the breakdown of the collagen at a very low temperature because then it’ll make sure that it’s locked in loads more juice into the meat whilst being really tender. So, overnight 85° will always work. round about 10 hours, but any other time for brazing meat, 140° for around about 3 to four hours. And short ribs is a best one to do this with because it’s super super intense in collagen and really intense in these amino acids. So, but when it breaks down, it melts. It’s one of the most beautiful things. So, this has been cooking now for 4 hours at 140°. So, really nice and low and slow. Ideally, what you want to do whenever you braze meat, you want to let it try and chill out inside the stock. The brazed meat comes out of the sauce and then all of the moisture that’s in inside that meat sort of steams out of it. You get very very dry meat. So, ideally, what you want to do is let it rest for around about 30 40 minutes until it’s like just lightly cooled down. So, I’ve just taken the cartou off and I’ve just based it slightly. Those little nuggets. I mean, I don’t even need to check that it’s falling apart cuz I can tell just by moving around and touching it that it’s super tender and moist. Leave the lid on. 45 minutes until it’s stopped steaming. Okay, so our meat is chilled down now. We got to be really careful at this point. I don’t want to uh break it up. I really want to keep it nice and whole just because it looks a lot more appealing as one nice, beautiful nugget that you can sort of break apart. Really careful not to let those bones slip out. It is literally just meltingly soft. So, be super delicate with it. And then we’ve got this unbelievable sauce left in the pan. All of the collagen has been released from those bones. I’m not going to force any of this veg through because it’ll just make the stock a little bit cloudy and I’ve got more than enough to finish my dish. And then we’re just going to bring this up to the boil and finish the sauce. Nice tip here. People actually skim this fat on the top, but what I actually want is to incorporate that fat back into the sauce. That fat’s probably one of the best things about a short rib. So, I’m going to leave it in. I’m going to boil the sauce and just slowly stir it. It’s almost there. It’s super delicious already. So, we’re just going to reduce it slightly. Just going to put some whole grain mustard. Going take a ladle full of the stock. Add it in there. And then this is just called making a slurry. So, basically, if you put the mustard straight into the sauce, you’ll get weird little clumps all over the place. So, just making a slurry. Take a portion of the sauce out and then add your freshness, which is your cherry vinegar. And um finishing a sauce is sometimes it’s quite a complex process, but when it tastes so good like this, it’s pretty simple. All you need to do essentially is add seasoning and balance the sauce with acidity. At the moment, we’ve got so much sweetness, so much collagen in there. And we don’t want it to boil too too much. I’m just turning the heat down slightly. Just slightly reducing it and balancing the intensity of the sauce with the with the freshness of vinegar. I’ve just taken off just a little bit of the impur off the top, but that’s pretty much all it’s going to need. It’s quite low maintenance to be quite honest. Once we’ve reached this sort of consistency, it’s nice and thick, very deep, dark. You really don’t want to take it too far because it could easily become too intense. Touch of acid. It’ll help balance that out. Really nicely balanced. Not too intense. Just remember this is going to be super sweet. So, what you want from this sauce is acidity and just to to be honest, just to lift the richness of that short rim up. So, this is slayer out puree. What we’ve done is we’ve put taken cilerak some potatoes. Basically, we’ve just cooked it down with milk. So, really simple. Reduce right down with the milk. Then just whack the lid on your thermo or blender. So, we’re looking for this really nice glossy shiny sauce. So, to serve it up, just add on your nice warm puree. So, this really wants to coat the entire sort of base of the plate. It’s going to be like the bed for the short rib. I’m just putting my ladle the base of my ladle in until I’ve make a natural sort of divot. So, let’s add a bit of sauce on it. It’s incredibly tender. I can already feel it. That just goes in the center. And then just finish. Touch more sauce. There we have it. Daniel Balloon’s red wine glaze short rib. That is the most decadent braze bear meat I’ve ever tasted. You can see why it’s stood the test of time in Daniel’s twostar restaurant. Oh, they’re all coming in. Come on.