Daniel Boulud's Michelin Star Beef Short Ribs - Red Wine Braise
by @danielboulud(americanchef,two-michelin-starrestaurant)
Cooking★★★★☆ principlesABOUT THIS BRAIN
Classic French braise technique. "Still served at a two Michelin star restaurant." Professional approach to transforming tough, fatty cut into refined dish.
TECHNIQUES
KEY PRINCIPLES (58)
Seasoned flour coating - dual purpose
"Coating the meat in flour...seasoned that flour as well" - **Purpose:** "Give it an extra hit"
"Coating the meat in flour...seasoned that flour as well"
"Ton of booze" - substantial wine volume required
"It's not the best quality red wine, but it is quite good quality" - "Something you wouldn't mind drinking" - **Why:** Defects concentrate during reduction
Why: Defects concentrate during reduction
"It's not the best quality red wine, but it is quite good quality"
Pre-reduce wine before adding to braise
"Bring that to a slight boil" - "Still super sour...you want to remove it until that disappears" - **Goal:** "You want it to be super sweet"
"Bring that to a slight boil"
Sweetness reinforcement strategy
"Going to reinforce the sweetness of the vegetables" - "Make that sauce really sweet, robust in flavor" - **Chemistry:** Acid reduction → sugar concentration
"Going to reinforce the sweetness of the vegetables"
Target consistency: syrupy wine reduction
"Such an intense color...beautiful intense glossiness" - "Taking a bit more of like a syrupy consistency" - "Probably like the same consistency as like a black currant cordial" - **Specification:** "Just slightly thicker than wine"
"Such an intense color...beautiful intense glossiness"
Why short ribs are ideal for learning braising
"Probably one of the best things to learn on" - **Reason:** "By far some of the toughest meat you can get" - "Lots of fat running all the way in between the meat"
"Probably one of the best things to learn on"
Triple value from short rib structure
Fat: "Going to give you some delicious flavor" - Bone: "Going to give you some beautiful flavor into the stock" - Collagen: Creates sauce body (explained below)
"Going to give you some delicious flavor"
Butcher specifications
"Ask for them to cut it in half if it's really really long" - **Reason:** "Sometimes the actual short rib wouldn't fit inside the pan" - Yields: "Four little nuggets"
"Ask for them to cut it in half if it's really really long"
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