A Bottle of Wine
A bottle, that’s what it takes for Chef Daniel Boulud’s short ribs.
I had some mistakes, however, when making what was otherwise a tasty, but sadly costly, dish.
I went to the market and got the requisite bottle of wine, carrots, celery, onion, garlic, and the beef short ribs. But see, what I did was send my apprentice for the ribs. When we got home, I had 4 little ribs. Not much meat. By the time I found out, I had done all this prep work with leeks, wine reduction, and all for just 4 little short ribs.
Economically, it didn’t make sense to make this rich sauce and braised-meat dish with so little meat. Buyer beware: with all of the vegetables and sauce, I could have made ribs for 4 or 5 people.
You brown the ribs, remove them, then do the vegetables. Then, add reduced wine and a little beef stock to cover. Herbs. 2-2.5 hours in a low oven.
For the potatoes, I took Yukon Golds and married them with a cream augmented with roasted garlic and fresh-shaved parmesan cheese. It came out too loose, mistake #2.
Yet, it all tasted well in the end.