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

app.ckbk.com

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...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Ingredients

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