Braised Short Ribs in Cèpe-Prune Sauce from The Cooking of South West France by Paula Wolfert

Name: Braised Short Ribs in Cèpe-Prune Sauce from The Cooking of South West France by Paula Wolfert
Ingredients: Salt and freshly ground pepper; 6 cups spicy red wine, such as Zinfandel; 1 ounce dried French cèpes or Italian porcini, rinsed; Parsley sprigs, for garnish; ¼ cup rendered duck or pork fat; ¼ cup chopped Confit of Pork Rinds, or chopped blanched salt pork rind; 3 cups rich unsalated chicken stock (storebought or homemade); 3 heads of garlic: 2 cut crosswise in half and 1 left whole; 1 cup tiny peeled fresh white onions, or thawed frozen baby onions; ¼ pound fresh cèpe or porcini mushrooms, or substitute fresh white mushrooms; 3 celery ribs, cut into 1-inch lengths; Herb bouquet: 1 loosely packed cup thyme sprigs, 2 imported bay leaves, and 1 tablespoon black peppercorns tied together in cheesecloth; 3 medium carrots, cut into 1-inch lengths; ¼ pound prunes, pitted and halved; A few drops of verjus or lemon juice; 3 medium yellow onions, cut into 1-inch chunks; 3 pounds beef short ribs, well trimmed and cut into 2½-inch lengths

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Chef laurent manrique, from Gascony, now cooking in San Francisco works on two fronts: the “old” and the “new.” This dish is from his “old” repertory—a variation on his grandmother’s...

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Ingredients

Salt and freshly ground pepper
6 cups spicy red wine, such as Zinfandel
1 ounce dried French cèpes or Italian porcini, rinsed
Parsley sprigs, for garnish
¼ cup rendered duck or pork fat
¼ cup chopped Confit of Pork Rinds, or chopped blanched salt pork rind
3 cups rich unsalated chicken stock (storebought or homemade)
3 heads of garlic: 2 cut crosswise in half and 1 left whole
1 cup tiny peeled fresh white onions, or thawed frozen baby onions
¼ pound fresh cèpe or porcini mushrooms, or substitute fresh white mushrooms
3 celery ribs, cut into 1-inch lengths
Herb bouquet: 1 loosely packed cup thyme sprigs, 2 imported bay leaves, and 1 tablespoon black peppercorns tied together in cheesecloth
3 medium carrots, cut into 1-inch lengths
¼ pound prunes, pitted and halved
A few drops of verjus or lemon juice
3 medium yellow onions, cut into 1-inch chunks
3 pounds beef short ribs, well trimmed and cut into 2½-inch lengths