Shell Shock, Bordelsise Short Ribs Recipe

Season and Sear

Preheat oven to 325°F (165°C). Pat the short ribs dry with paper towels. Season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a heavy Dutch oven or ovenproof skillet over medium-high heat and add 2 tbsp neutral oil. When oil is shimmering, sear short ribs in batches 2–3 minutes per side until deeply browned. Transfer seared ribs to a plate.

Aromatics and Deglaze

Reduce heat to medium. Add the minced garlic and minced shallot to the pot and sauté 1–2 minutes until fragrant but not browned. Stir in 2 tbsp tomato paste and cook 1 minute. Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Let wine reduce by half (about 3–5 minutes).

Braise

Return the short ribs to the pot. Add 2 cups beef stock, 2 bay leaves and 2 sprigs thyme. Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until meat is fork-tender and nearly falling apart, about 2 to 2 1/2 hours depending on thickness. Occasionally check liquid level; add a bit more stock or water if it becomes dry.

Rest and Shred

Remove short ribs from the braising liquid and let rest 10 minutes. Reserve braising liquid (strain and skim fat if desired) for the sauce. Shred or cut each rib into serving portions, keeping a bit of structure if you prefer a plated short rib rather than fully falling-apart meat.

While the ribs braise (or during the last 40 minutes of braising), increase oven temperature to 400°F (200°C) or use a second oven. Toss halved fingerling potatoes and halved heirloom carrots with 2 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper on a rimmed baking sheet in a single layer. Roast for 25–35 minutes, turning once halfway, until potatoes are golden and tender and carrots are caramelized at edges. Remove from oven and toss with 1/4 cup fresh coriander (cilantro) leaves. Keep warm until plating.

Sauté Base

In a medium saucepan over medium heat, melt 2 tbsp butter. Add 1 finely chopped shallot and 1 minced garlic clove; sauté until softened, about 2–3 minutes.

Combine and Simmer

Add 1 cup roasted red peppers and cook 1–2 minutes to warm. Pour in 1/2 cup red wine and simmer 2–3 minutes to reduce slightly. Add 1 cup reserved beef stock (from braise) and bring to a gentle simmer for 8–10 minutes so flavors concentrate.

Blend and Finish

Transfer mixture to a blender (or use an immersion blender) along with 1/4 cup coriander stems and leaves. Puree until very smooth. Taste and stir in 1 tsp sherry or red wine vinegar, 1 tsp brown sugar or honey, 1/2 tsp salt and 1/4 tsp black pepper. If sauce is too thin, simmer to reduce to desired consistency. Strain through a fine-mesh sieve into a clean saucepan for a silky jus. Off heat, whisk in 1 tbsp unsalted butter to finish and give sheen.

Warm plates. Spoon a smear or small pool of the roasted red pepper coriander jus onto each plate. Place a short rib portion on top or beside the jus. Arrange roasted fingerling potatoes and heirloom carrots alongside. Spoon additional jus around and over the short rib as desired.

Garnish with remaining fresh coriander (cilantro) leaves and optional microgreens. Serve immediately so short ribs are hot and jus is glossy.