Short Ribs, Daniel Boulud (ALice Weiss)

By lisalang

Ingredients

• 4 cups dry red wine
• 4 lbs short rib of beef (also called flanken)
• 10 shallots, trimmed,halved if large (10 oz.)
• 3 tablespoons coarse-grain Dijon mustard, to taste
• 6 plum tomatoes, halved lenghwise

Details

Servings 4

Preparation

Step 1

:Prep Time: 45 minsTotal Time: 3 3/4 hrs
1Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.2While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long).3Season well with salt and pepper.4Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch.5Transfer browned ribs with tongs to a bowl.6Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring.7Transfer with a slotted spoon to another bowl.8Stir wine and mustard into juices in pot.9Add ribs and simmer, covered, 1 3/4 hours.10Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.11Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid.12Season sauce with salt, pepper, and mustard to taste and pour over ribs.