Can I use a different cut of beef?

Short ribs are ideal because their high collagen and fat content create an exceptionally tender, flavourful result when braised slowly. Other suitable cuts include beef chuck, beef shin, or beef brisket—all benefit from long, slow cooking. Adjust quantities as needed based on weight

What if I don't have a slow cooker?

You can braise this in a covered, heavy-bottomed casserole dish or Dutch oven in a preheated 140°C oven for 2.5–3 hours instead of using the slow cooker. Follow the same browning and aromatics steps, then transfer everything to the casserole, cover, and braise until the meat is fork-tender

Can I prepare this ahead of time?

Yes, this dish is excellent for make-ahead cooking. Prepare it completely, then cool and refrigerate for up to 3 days. The flavours actually deepen overnight. Reheat gently on the stovetop or in the slow cooker on Low until warmed through, then prepare the purée and serve

My sauce is too thin—how do I fix it?

The natural gelatin in the bones should create a silky sauce, but if yours is too watery, simmer the strained sauce over a medium heat, uncovered, until it reduces and thickens slightly. Alternatively, mix a small knob of butter with an equal amount of flour to make a beurre manié, whisk it into the simmering sauce, and cook for 2–3 minutes until thickened

Michelin Star Beef Short Ribs at Home

by Fallow

Beef

Published 3 May 2026Original video

This is the ultimate braised short rib recipe inspired by Michelin-starred chef Daniel Boulud. Rich, tender and packed with deep flavour, it brings together slow-cooked beef short ribs, red wine, vegetables and aromatics to create a glossy, decadent sauce. Learn how to brown and braise beef short ribs to perfection, how to reduce red wine for maximum depth of flavour, and how to build an incredible sauce using the natural collagen and gelatin from the bones. Everything comes together in one slow cooker, making this a dish that is both hearty and elegant

Video thumbnail: Michelin Star Beef Short Ribs at Home

Watch: Michelin Star Beef Short Ribs at Home

Original recipe video — click to play

Original video by Fallow41k likes on YouTube

20 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 20 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 2.5–3 hours at 140°C

Ingredients

Servings:

Units:

Main

1 ¾ kg Beef short ribs, bone-in
4 ribs, approximately 1.5–2 kg total
750 ml Red wine
, reduced by half
Use wine you would drink, not cooking wine. Reduce in a saucepan until syrupy and sweet-tasting.
30 ml Vegetable oil
For browning the meat
30 g Plain flour
Seasoned with salt and pepper, for dredging

Aromatics & Vegetables

4 whole Shallots, peeled, halved
2 medium Carrots, roughly chopped into 2–3 cm pieces
2 whole Celery ribs, roughly chopped
1 whole Leek, small, roughly chopped
2 whole Garlic cloves
, crushed
30 g Tomato paste
1.2 L Beef stock, good-quality
Reduced from 1.5 L for slow cooker adaptation to prevent watery result
2 whole Bay leaves
1 sprig Fresh thyme
(optional)
Add in final 30 minutes of cooking

Finishing

15 ml Wholegrain mustard
15 ml Red wine vinegar or sherry vinegar
Stir in at the end to balance flavours
to taste Salt and pepper

Celeriac Purée

1 medium bulb Celeriac, peeled, peeled and chopped
2 medium Potatoes, peeled, peeled and chopped
500 ml Whole milk
15 g Butter
Finish the purée just before serving
A knob of butter

Method

1
Reduce the red wine: Pour the red wine into a large saucepan and bring to a gentle boil. Reduce by half until slightly syrupy—it should taste sweet, not sharp. Set aside to cool.
~20 mins
Tip: This concentrates the wine's flavour and removes harsh alcohol notes.
2
Brown the short ribs: Heat the vegetable oil in a large frying pan over a medium-high heat. Season the short ribs with salt and pepper, then lightly dredge in seasoned flour. Working in batches to avoid crowding, brown the ribs for 3–4 minutes on each side until golden. Transfer to a plate.
~15 mins
Tip: Browning creates a rich, flavourful crust. Do not skip this step.
3
Build the aromatics base: In the same frying pan, add the shallots, carrots, celery, leek and crushed garlic. Cook gently for 5 minutes, stirring occasionally, until beginning to soften.
~5 mins
4
Add tomato paste and stir well, cooking for 1 minute to deepen the flavour.
~1 min
5
Deglaze with reduced wine: Pour the reduced red wine into the pan, stirring to lift any browned bits from the bottom. Bring to a gentle simmer for 2 minutes.
~2 mins
6
Transfer to slow cooker: Add the browned short ribs to your slow cooker along with the wine and vegetable mixture. Pour in the beef stock and add the bay leaves. Stir gently to combine.
~5 mins
7
Cook on low for 8 hours or on high for 5 hours, until the meat is very tender and falls from the bone easily. For the final 30 minutes, add the fresh thyme sprig.
~8 hrs
Tip: The meat should be fork-tender and the sauce glossy and rich.
8
Finish the sauce: Remove the short ribs and keep warm. Strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing the vegetables gently to extract their flavour. Discard the solids.
~10 mins
9
Bring the strained sauce to a simmer over a medium heat. Stir in the wholegrain mustard and red wine vinegar. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, simmer for a few minutes longer; the natural gelatin from the bones should create a silky consistency.
~5 mins
10
Prepare the celeriac purée: While the short ribs cook, place the chopped celeriac and potatoes in a saucepan and cover with cold, salted water. Bring to a boil and simmer for 15–20 minutes until very soft and a knife slides through easily. Drain well.
~20 mins
Tip: Drain thoroughly to avoid a watery purée.
11
Return the cooked celeriac and potatoes to the pan with the milk. Mash until completely smooth (or pass through a fine sieve for a silky finish). Stir in the butter and season with salt to taste.
~5 mins
Tip: For an extra-smooth purée, use a hand blender or food mill.
12
To serve: Place a generous spoonful of celeriac and potato purée on each plate. Top with a short rib and spoon the rich red wine sauce around and over the meat.
~5 mins
Tip: This presentation is elegant and restaurant-quality.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Short ribs are ideal because their high collagen and fat content create an exceptionally tender, flavourful result when braised slowly. Other suitable cuts include beef chuck, beef shin, or beef brisket—all benefit from long, slow cooking. Adjust quantities as needed based on weight

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