Michelin-Starred Adam Byatt's Short Rib Duchess

Ingredients

• 2.5 lb Beef Short Ribs (bone‑in, trimmed)
• 2 large Carrots (peeled and cut into 2‑inch chunks)
• 2 Celery Stalks (cut into 2‑inch pieces)
• 1 large Onion (peeled and quartered)
• 3 Garlic Cloves (peeled and smashed)
• 1 sprig Fresh Rosemary (stems removed)
• 1 sprig Fresh Thyme (leaves stripped)
• 1 Star Anise (whole, adds depth to braise)
• 2 cup Red Wine (dry Bordeaux or similar, drinkable)
• 3 cup Double Brown Chicken Stock (homemade or high‑quality store‑bought)
• 2 tbsp Olive Oil (for browning)
• 1 tsp Freshly Ground Black Pepper (season ribs before browning)
• 4 tbsp Unsalted Butter (for pomme duchesse and final glaze)
• 2 lb Potatoes (Yukon Gold) (peeled and cubed)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 Egg Yolks (room temperature)
• to taste Salt (for seasoning)
• 0.5 cup Additional Chicken Stock (for final sauce adjustment)
• 2 tbsp Butter for Glazing (melted, brushed on potatoes)
• 2 large Glazed Carrots (optional) (carrots sliced, glazed with butter and a pinch of sugar)

Instructions

1. Trim and Cut Short Ribs

   Place the short ribs on a cutting board and cut each rib down the middle through the bone to expose a flat surface for browning.

   Time: PT5M

2. Season Ribs

   Generously season the cut ribs with freshly ground black pepper; no salt is added at this stage.

   Time: PT2M

3. Brown the Ribs

   Heat olive oil in the Dutch oven over medium‑high heat. Add the ribs, bone‑side down, and brown on all sides until a deep, dark caramel color develops.

   Time: PT10M

   Temperature: medium‑high

4. Set Ribs Aside

   Transfer the browned ribs to a plate and set aside while you build the flavor base.

   Time: PT2M

5. Brown the Vegetables

   Add the carrots, celery, onion, and garlic to the same pan. Toss in the rosemary sprig, thyme sprig, and star anise. Cook, stirring occasionally, until the vegetables are caramelized and fragrant.

   Time: PT10M

   Temperature: medium

6. Deglaze with Red Wine

   Return the ribs to the pot, pour in the red wine, and scrape up all browned bits. Reduce the wine until it is thick and sticky.

   Time: PT5M

   Temperature: medium

7. Add Stock and Cartouche

   Add the double brown chicken stock, ensuring the ribs are only partially submerged. Cut a piece of aluminum foil to fit the pot opening, place it on top, and press a spoon into the foil to hold it down.

   Time: PT2M

8. Oven Braise

   Cover the Dutch oven and place it in a pre‑heated oven. Braise at 160°C for 2 hours and 15 minutes.

   Time: PT2H15M

   Temperature: 160°C

9. Cool and Rest

   Remove the pot from the oven, let it sit for a few minutes, then transfer the ribs to a plate. Refrigerate overnight to allow flavors to meld and the meat to firm up.

   Time: PT5M

10. Reduce Braising Liquid

    The next day, lift the ribs, discard the bones, and set the meat aside. Strain the braising liquid, discard the vegetables, and return the liquid to a small saucepan. Reduce over medium‑high heat until it becomes a glossy glaze.

    Time: PT10M

    Temperature: medium‑high

11. Prepare Pomme Duchesse

    Boil the cubed potatoes in salted water until fork‑tender (about 15 minutes). Drain, mash, and fold in butter, grated Parmesan, egg yolks, salt, and pepper until smooth. Transfer to a pastry bag fitted with a large star tip.

    Time: PT30M

12. Assemble the Dish

    Pipe the pomme duchesse onto the center of each serving plate, creating a small mound. Arrange the deboned short rib meat on top, brush with the reduced glaze, and scatter a few grains of black pepper.

    Time: PT5M

13. Final Gratinée

    Place the assembled plates in the oven at 220°C for 9 minutes, or until the potato peaks turn golden and slightly crisp.

    Time: PT9M

    Temperature: 220°C

14. Plate and Serve

    Remove from the oven, add a few glazed carrots on the side, drizzle any remaining glaze, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

42 g

Fat

32 g

Fiber

5 g