Michelin-Starred Adam Byatt's Short Rib Duchess

Ingredients

• 2 lb Beef Short Ribs (cut into 2‑inch pieces, bone in)
• 2 Tbsp Olive Oil (for browning)
• 1 tsp Salt (season meat before browning)
• 1 tsp Black Pepper (freshly ground)
• 2 large Carrots (cut into 2‑inch chunks)
• 2 stalks Celery Stalks (cut into 2‑inch pieces)
• 1 large Yellow Onion (quartered)
• 3 cloves Garlic (peeled, left whole)
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Thyme
• 1 pod Star Anise (whole)
• 2 cup Red Wine (Bordeaux or other full‑bodied wine, drinking quality)
• 2 cup Double‑Brown Chicken Stock (homemade or high‑quality store‑bought)
• 4 Tbsp Unsalted Butter (divided: 2 Tbsp for potatoes, 2 Tbsp for finishing glaze)
• 2 lb Potatoes (Yukon Gold, peeled and quartered)
• ¼ cup Parmesan Cheese (freshly grated)
• 2 Egg Yolks (room temperature)
• 4 medium Glazed Carrots (pre‑cooked and glazed with butter and sugar)
• 1 Cartouche (Parchment Paper) (cut to fit the pot, rounded edge)

Instructions

1. Trim and Cut Short Ribs

   Place the short ribs on a cutting board and cut each rib lengthwise down the middle to create two manageable pieces with a flat surface for browning.

   Time: PT10M

2. Season and Brown the Meat

   Pat the rib pieces dry, season with salt and pepper, then add 2 Tbsp olive oil to the hot Dutch oven. Brown the ribs on all sides until a deep, dark caramel color develops, about 5‑6 minutes per side. Transfer to a plate.

   Time: PT15M

   Temperature: 190°C

3. Prepare the Mirepoix

   While the meat rests, chop carrots, celery, and onion into 2‑inch chunks. Peel garlic cloves but leave them whole. Add the vegetables and garlic to the same pot, sprinkle with a pinch of salt, and sauté until lightly browned, about 8 minutes.

   Time: PT8M

   Temperature: 190°C

4. Add Herbs and Star Anise

   Add rosemary sprigs, thyme sprigs, and the whole star anise pod to the pot. Toss briefly to release aromatics.

   Time: PT2M

5. Deglaze with Red Wine

   Pour 2 cups of red wine into the pot, scraping up all browned bits from the bottom. Reduce the wine until it is thick and syrupy, about 10 minutes.

   Time: PT10M

6. Add Stock and Cartouche

   Add 2 cups of double‑brown chicken stock. Place the prepared cartouche (or foil) on top of the liquid, then arrange the browned short ribs upside‑down (bone side up) in the pot, partially submerged.

   Time: PT5M

7. Braise in the Oven

   Cover the pot with its lid or foil, place a heavy spoon on top of the cartouche to keep it in place, and bake in a preheated 160°C oven for 2 hours 15 minutes.

   Time: PT2H15M

   Temperature: 160°C

8. Cool and Refrigerate Overnight

   Remove the pot from the oven, let it cool to room temperature, then refrigerate overnight. This step deepens flavor and makes the meat easier to handle.

   Time: PT30M

9. Prepare Duchesse Potatoes

   Boil the peeled potatoes until fork‑tender (about 15 minutes). Drain, mash, then fold in 2 Tbsp butter, grated Parmesan, and 2 egg yolks. Season with salt and pepper. Transfer to a piping bag fitted with a large star tip.

   Time: PT20M

10. Remove Bones and Reduce Sauce

    Take the short ribs out of the pot, discard the bones, and set the meat aside. Strain the braising liquid through a fine mesh sieve, discarding vegetables and herbs. Return the liquid to the pot, add 2 Tbsp butter, and simmer until reduced to a glossy glaze (about 10‑12 minutes).

    Time: PT15M

11. Assemble the Dish

    Preheat the oven to 220°C. Pipe a mound of duchesse potatoes onto each serving plate, creating a small well. Place a piece of short rib on top, brush with the reduced glaze, and dot with a little extra butter. Add a few glazed carrots beside the potatoes.

    Time: PT10M

    Temperature: 220°C

12. Final Bake and Serve

    Place the assembled plates (or a large serving platter) in the oven for 9 minutes, until the potatoes develop a light golden crust and the glaze is glossy. Remove, finish with a pinch of black pepper, and serve immediately.

    Time: PT9M

    Temperature: 220°C

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef Short Ribs: Beef Chuck Roast, cut into chunks
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Carrots: Parsnips
• Instead of Celery Stalks: Fennel stalks
• Instead of Yellow Onion: White onion
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Fresh Rosemary: Dried rosemary (1 tsp)
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Star Anise: Chinese five‑spice powder (¼ tsp)
• Instead of Red Wine: Beef broth + 1 Tbsp red wine vinegar
• Instead of Double‑Brown Chicken Stock: Low‑sodium chicken broth
• Instead of Unsalted Butter: Margarine
• Instead of Potatoes: Russet potatoes
• Instead of Parmesan Cheese: Grana Padano
• Instead of Egg Yolks: 1 Tbsp cornstarch mixed with 2 Tbsp water
• Instead of Glazed Carrots: Roasted baby carrots
• Instead of Cartouche (Parchment Paper): Aluminum foil

Equipment Needed

• Heavy‑bottomed Dutch Oven or Braising Pan
• Oven
• Chef's Knife
• Cutting Board
• Tongs
• Wooden Spoon
• Fine Mesh Sieve (optional)
• Piping Bag with Large Star Tip (optional)
• Measuring Cups and Spoons
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Achieve deep caramel color on the short ribs during browning.
• Do not fully submerge the ribs in stock; keep them partially exposed.
• Use a cartouche to control evaporation and keep the braise moist.
• Reduce the red wine completely before adding stock for depth of flavor.
• Allow the braised meat to rest overnight for easier deboning and flavor development.

Chef Tips from the Video

• Use a wine you love drinking; the flavor intensifies during reduction.
• Add a splash of sherry vinegar (½ tsp) to the final glaze for a subtle brightness.
• For extra elegance, garnish with micro‑herbs or a drizzle of truffle oil.

Troubleshooting

Storage

Refrigerator: Store the braised short ribs and reduced sauce in airtight containers for up to 3 days.

Freezer: Freeze the cooked ribs (without potatoes) in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The braise can be completed a day ahead; refrigerate the meat and sauce separately.
• Duchesse potatoes can be piped and refrigerated uncovered; re‑bake to crisp before serving.
• Glazed carrots keep well refrigerated for up to 2 days; re‑heat briefly before plating.

Frequently Asked Questions