Daniel Boulud's Michelin Star Beef Short Ribs - Red Wine Braise

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"