Daniel Boulud’s Beef Short Ribs

BeefEntree

Dec 6

Written By Amelia

Daniel Boulud's Famous Beef Short Rib Recipe

About These Beef Short Ribs

These French-style braised beef short ribs are slow-cooked in red wine, aromatics, and fresh herbs until they’re fall-apart tender. Inspired by the version served at Daniel Boulud’s Las Vegas restaurant, this recipe uses a deeply reduced wine sauce, sautéed vegetables, and a low-and-slow oven braise for incredible richness. This version is slightly modified for home cooking while keeping the luxurious flavor of the original.

Why You'll Love These Short Ribs

Restaurant-quality flavor at home
Deep, silky red-wine sauce
Perfect for holidays or special occasions
Even better made a day ahead

Ingredients You’ll Need

For the short ribs:

Beef short ribs (bone-in)
Dry red wine
Shallots, carrots, celery
Tomato paste
Beef broth
Fresh herbs (thyme, parsley, bay leaf)
Salt, pepper, oil, flour

For the parmesan polenta:

Chicken broth
Polenta or coarse cornmeal
Butter
Parmesan cheese
Heavy cream

How to Make Daniel Boulud–Style Short Ribs

Brown the short ribs, sauté the aromatics, and reduce the red wine until syrupy and concentrated. Add broth and herbs, then braise slowly in the oven until the ribs are tender. Chill overnight for the cleanest flavor, skim the fat, and reheat while reducing the sauce. Serve with creamy parmesan polenta.

The full step-by-step instructions are in the recipe card below.

Tips for Success

Reduce the wine fully — it should be thickened and deeply fragrant before adding broth.
Chill overnight for easier fat removal and stronger flavor.
Use bone-in ribs for the richest result.
Don’t rush the braise — slow cooking is what makes them tender.

What to Serve With Short Ribs

These pair perfectly with parmesan polenta, mashed potatoes, buttered noodles, or crusty bread.

Frequently Asked Questions

Can I make these short ribs ahead?
Yes — they’re even better the next day. Refrigerate fully, skim the fat, and reheat gently.

What’s the best wine to use?
Use a dry, full-bodied red wine such as Cabernet Sauvignon, Syrah, or a red blend.

Can I use boneless short ribs?
Yes, but bone-in ribs have deeper flavor and better texture.

How long do leftovers last?
They keep 3–4 days refrigerated and freeze very well.

More Recipes You’ll Love

Daniel Boulud's Beef Short Rib Recipe with Parmesan Polenta

Yield: 6-8

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Ingredients

Short Ribs

3 bottles dry red wine
2 tablespoons sunflower oil/canola oil/ vegetable oil
10-12 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, minced
3 medium-sized carrots, peeled, sliced thinly
3 ribs of celery, sliced thinly
2 medium-sized leek (white and light-green parts), washed and dried, sliced thinly
10 cloves of garlic, peeled, chopped
6 sprigs flat-leaf parsley
3 bay leaves
3 thyme sprigs
3 tablespoons tomato paste
3 quarts beef broth
Freshly ground white pepper

Parmesan Polenta/Grits

4 ½ cups chicken broth
2 cups water
1 ½ cups polenta or coarse-ground cornmeal (for grits)
1 ½ teaspoons salt, plus more to taste
3/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1 cup grated Parmesan cheese
3/4 cup heavy cream

Instructions

Short Ribs

Pour the wine into a large saucepan and heat it over medium heat. Once the wine is hot, ignite it carefully. Allow the flames to extinguish, then turn up the heat to boil the wine until it reduces by half. After it's reduced, remove the saucepan from the heat.
Set your oven rack in the center and preheat the oven to 350°F.
In a large, heavy, oven-safe pot, heat some oil over medium-high heat. Season the ribs with salt and crushed pepper. Lightly dust the ribs with a little flour (about 2-3 tablespoons). When the oil is hot, add these ribs to the pot, searing them for about 4 to 5 minutes on each side until they're nicely browned. Move these ribs to a plate, then repeat with the remaining ribs. Reduce the heat to medium, and add in your vegetables and herbs. Sauté until the vegetables start to brown slightly, around 5 to 7 minutes, then stir in the tomato paste and cook for another minute.
Add the short ribs back into the pot, along with the reduced wine, and beef broth. Bring everything to a boil, cover securely, and transfer the pot to the oven to braise for about 2 ½ hours, or until the ribs are very tender. Skim off any fat from the surface every 30 minutes. OR, for best results, let the ribs and broth cool in the pot overnight in the refrigerator; this will allow you to remove the solidified fat easily the next day. I actually made this dish on a Monday to this point, and then refrigerated until Thursday for Thanksgiving!
To proceed, warm up short ribs in the pot and then remove them and keep them warm. Carefully strain the broth from the solids, pressing down on the solids to remove extra liquid. Add the broth back to the pot and boil down the liquid in the pot until it's reduced to about 1 quart. Season with salt and pepper.

Parmesan Polenta/Grits

In a medium bowl, combine the 1 ½ cups of grits with 2 cups of cold water. Stir until the grits are well mixed with the water and there are no lumps. This step helps prevent clumping when you add them to the hot liquid.
In a large saucepan, bring 4 cups of chicken broth to a boil over medium-high heat along with 1 ½ teaspoons of salt.
Slowly whisk the cold grits mixture into the boiling liquid and stir continuously for 5 minutes.
Reduce the heat to low so the mixture is just simmering. Cover the saucepan for 15-20 minutes. The grits should be creamy and tender. If they're too thick, you can add a little more broth or water.
Once the grits are cooked to your desired consistency, remove from heat. Stir in the 3 tablespoons of butter until it's completely melted, then gradually add the cup of Parmesan cheese, stirring until well incorporated. Add the heavy cream and stir in until completely combined.
Taste and adjust the seasoning with additional salt or pepper if necessary.
Serve the grits hot in a bowl, top with short ribs, ladle red wine beef reduction on top and enjoy this luxurious meal!