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* Riad used a combination of oil and clarified butter on the show...
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** 2 sprigs rosemary, 10 sprigs parsley, 8 sprigs thyme, and 2 bay leaves
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1.
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Heat oven to 375 degrees.
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Tie each short rib with kitchen string, and season with salt and pepper.
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Heat oil in a large Dutch oven over medium-high heat, and brown short ribs on each side.
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Remove short ribs, and cook carrots, celery, onions, and shallots till onions and shallots turn golden, 5 - 10 min.
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Add in tomato paste and flour, and cook 2 to 3 min.
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2.
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Return short ribs to the pot, and deglaze with port and red wine.
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Cook till wine is reduced by two-thirds.
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To make the bouquet garni, bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string.
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Add in garlic, bouquet garni, and stock.
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Bring to a boil, cover, and transfer to oven for 3 hrs, till meat is fork-tender.
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3.
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Transfer short ribs to large platter.
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Strain sauce through a fine sieve or possibly cheesecloth into a medium-size saucepan.
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Reduce sauce over medium heat till it thickens to a gravylike consistency.
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Adjust seasoning, spoon sauce over short ribs, and serve.
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NOTES: Balthazar, one of New York City's most popular new restaurants, basks in a studied dramatic light and seems finely scented with Parisian perfume.
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Chefs Riad Nasr and Lee Hanson channel the restaurant's distinct essence through its bistro menu, that includes classics like choucroute garnie, cassoulet, rillettes, steak au poivre, and c=F4te de boeuf for two.
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and on Saturday night, the featured plat du jour is short ribs served with mashed potatoes and glazed carrots.
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Once considered a mere peasant dish, beef short ribs are gaining popularity in restaurants because of their rich, succulent flavor.
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Short ribs-the meaty ends of the beef rib from the rib, chuck, and brisket portion-are sold in slabs of varying lengths and widths, depending on the butcher.
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Unlike back ribs, that have more bone than meat, short ribs offer a good amount of meat and a lot of fat- the fat actually intensifies the meat's flavor during cooking.
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First brown them to render the excess fat before braising.
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Browning also builds the strong foundation for the overall dish: Juices and pan scrapings are used to enrich cooking liquid.
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Then braise the short ribs by slow-cooking them to yield tender and flavorful meat.
