Michelin star food is expensive & bougieโฆbut is it worth it?
Today Iโm putting Daniel Bouludโs (old French dude) short rib recipe to the test ๐ท๐
Full recipe below โฌ๏ธ
– 4 beef short ribs, bone-in (1.5โ2kg total) – 2 bottles red wine – 30ml vegetable oil – Plain flour, seasoned with salt and pepper – 4 shallots, halved – 2 carrots, roughly chopped – 2 celery ribs, roughly chopped – 1 small leek, roughly chopped – 2 garlic cloves, crushed – 2 tbsp tomato paste – 1.5L beef stock – 2 bay leaves – 1 sprig thyme – 1 tbsp wholegrain mustard – 1 tbsp red wine vinegar – Salt and pepper
Parsnip Purรฉe – 1 large parsnip, peeled and chopped – 2 potatoes, peeled and chopped – 500ml milk – 1 knob butter – Salt 1. Reduce the red wine by half until slightly syrupy. Set aside.
2. Season the ribs, lightly coat in flour, then sear in oil until deeply browned. Remove from the pot.
3. Add shallots, carrots, celery, leek and garlic. Cook until golden, then stir through tomato paste and cook for 2 minutes.
4. Pour in the reduced wine, scraping up any browned bits. Return the ribs to the pot and add beef stock, bay leaves and thyme.
5. Cover and braise at 140ยฐC for 3ยฝโ4 hours, or until the ribs are tender and falling off the bone.
6. Remove the ribs and strain the braising liquid. Reduce the liquid until glossy, then whisk in the mustard and vinegar. Season to taste.
7. Simmer the parsnips and potatoes in milk with a pinch of salt until soft. Drain most of the milk, add butter and blend until smooth.
8. Spoon the parsnip purรฉe onto a plate, top with a short rib and finish with plenty of the red wine sauce.
7 Comments
Michelin Star Red Wine Beef Rib โญ๏ธ๐
Michelin star food is expensive & bougieโฆbut is it worth it?
Today Iโm putting Daniel Bouludโs (old French dude) short rib recipe to the test ๐ท๐
Full recipe below โฌ๏ธ
– 4 beef short ribs, bone-in (1.5โ2kg total)
– 2 bottles red wine
– 30ml vegetable oil
– Plain flour, seasoned with salt and pepper
– 4 shallots, halved
– 2 carrots, roughly chopped
– 2 celery ribs, roughly chopped
– 1 small leek, roughly chopped
– 2 garlic cloves, crushed
– 2 tbsp tomato paste
– 1.5L beef stock
– 2 bay leaves
– 1 sprig thyme
– 1 tbsp wholegrain mustard
– 1 tbsp red wine vinegar
– Salt and pepper
Parsnip Purรฉe
– 1 large parsnip, peeled and chopped
– 2 potatoes, peeled and chopped
– 500ml milk
– 1 knob butter
– Salt
1. Reduce the red wine by half until slightly syrupy. Set aside.
2. Season the ribs, lightly coat in flour, then sear in oil until deeply browned. Remove from
the pot.
3. Add shallots, carrots, celery, leek and garlic. Cook until golden, then stir through tomato
paste and cook for 2 minutes.
4. Pour in the reduced wine, scraping up any browned bits. Return the ribs to the pot and
add beef stock, bay leaves and thyme.
5. Cover and braise at 140ยฐC for 3ยฝโ4 hours, or until the ribs are tender and falling off the
bone.
6. Remove the ribs and strain the braising liquid. Reduce the liquid until glossy, then whisk
in the mustard and vinegar. Season to taste.
7. Simmer the parsnips and potatoes in milk with a pinch of salt until soft. Drain most of the
milk, add butter and blend until smooth.
8. Spoon the parsnip purรฉe onto a plate, top with a short rib and finish with plenty of the red
wine sauce.
Looks fucking amazingโคโค
really enjoyed watching your channel! Nice!
Absolute top notch quality
amazing, but… why'd you put the potatoes like that ๐ญ
If i could give you a little advice pls make the video louder but then itโs gonna be perfect and youre gonna have 1 million followers in no time bud
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