Balthazar's Braised Beef Ribs

Step 1

Preheat the oven to 325°F

Step 2

Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.

Step 3

Season the short ribs with 2 teaspoons of the salt and the pepper.

Step 4

Heat the oil in a large Dutch oven over a high flame until it smokes.

Step 5

In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.

Step 6

Remove the ribs and set aside when done.

Step 7

Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.

Step 8

Stir in the tomato paste and cook for 2 minutes.

Step 9

Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.

Step 10

Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.

Step 11

Return the ribs to the pot (they will stack into two layers).

Step 12

Add the stock and the remaining 1 teaspoon of salt; if the stock doesn’t cover the ribs by at least 1 inch, add water up to that level.

Step 13

Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they’re done when the meat is fork tender and falling off the bone.

Step 14

Transfer the ribs to a large platter and remove the strings.

Step 15

Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.

Step 16

Discard the solids.

Step 17

Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.

Step 18

Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.