Watch How to Braise Short Ribs Like a Michelin-Starred Chef


As fall descends upon us, we enter the time of year that’s idea for a comforting braised dish—and the ne plus ultra of the form is the short rib.

To find inspiration for the perfect short-rib technique, chef Will Murray looked to how Daniel Boulud makes his red-wine braised beef, and for one of his recent instructional videos, he did a deep dive into how to make this dish at home. And while short ribs aren’t the most premium cut on the cattle, with the proper technique they can be elevated to a Michelin-starred level.

Murray cofounded Fallow in London with fellow chef Jack Croft after the duo came up together at Michelin two-star Dinner by Heston Blumenthal. “Jack and I bonded over finding ways to use kitchen by-products, which we turned into staff meals and snacks,” Murray told Luxury London. “The biggest lesson I learned there was to always look for ways to innovate, even with the humblest of ingredients.” From there, the pair started doing pop-ups that featured their style of nose-to-tail cuisine, and after opening Fallow, they turned their kitchen into an open-source hub for culinary technique, filming handy guides to cooking like a pro chef at home.

The recipe begins with taking the red wine and reducing it down on its own. Some recipes will have you wait until later in the cooking process to add the wine and let it reduce with the rest of the braising liquid, but this method switches it up. Murray’s method will concentrate the flavor, add some extra sweetness to the dish, and give you more control over how much the wine itself reduces. When it comes to sourcing your beef, see if you can get your butcher to cut down the ribs into manageable pieces, but opt to leave the bone on, because it will add more flavor and body to the sauce when it cooks. And while there’s a healthy margin for error when it comes to braising beef, one vital tip Murray shares is that you have to make sure you don’t let the vegetables burn at all when sautéing them. If you do, that acrid flavor will contaminate the whole sauce—and there’s no going back if that happens. But if you brown the meat to add flavor, cook off the mirepoix properly, and use high-quality beef stock, you’re pretty much set with this recipe. All you need after that is the patience to let it cook slowly in the oven until the meat is tender, but not totally falling apart.

And if you enjoy this short-rib recipe and want to go for a braised beef that has a bit of a lighter flavor profile, try this short rib ragu Genovese from the husband-wife duo behind hit New York restaurants Don Angie and San Sabino. It’s an outstanding dish that’s just as unctuous as the short rib in the video below, but the massive amount caramelized onions and the swap out of red wine for white wine will give you a totally different take on braised beef.





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