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My Madeira Braised Short Ribs (stop using red wine, try this)
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My Madeira Braised Short Ribs (stop using red wine, try this)

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Up your cooking game and learn how to braised short ribs with Madeira instead of red wine.
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41 Comments

  4. @davidarbuckle7236

    I used to braise mine with red wine and a mirepoix of carrots, celery, and onions. I used larger pieces. ( maybe 1 lb each) and I finished them with softened butter and pearl onions and served on Mashed Potatoes.

  16. @jamesa7506

    🤌 candied beef with little presents of sweet love stuffed inside! Oho monsieur, well done my friend! 👍

  17. @johnstack3338

    This is certainly a comically complex recipe! If this two day, 20 ingredient, 12 stage preparation is the alternative to braising short ribs in red wine as the title suggests, I think I'll stick with the standard Julia Child recipe. However, I do believe this recipe would make a good SNL skit as an example of a ridiculously overly complicated and time consuming way to prepare short ribs.

  21. @xZOOMARx

    6:39 instead of patting it dry, you could also put it on a wire rack in the fridge overnight. this will dehydrate the surface but minimize loss of the madeira wine.

  25. @stuartdavies584

    Looks amazing Stephane, can't wait to try this…any suggestions for a wine to go with this? Is it very sweet? Guessing dry red wine wouldn't pair well…

  26. @Sisterfifi

    Where did you get Madeira? I can’t find it anywhere in Australia. I’ve been building up a cooking alcohol collection and it’s a really important addition.

  28. @marcosaguilar5622

    In the spot I work we do a Madeira jus by taking Cippolini onions and doing a slight sear on a rondo. Removing them and then deglazing with Madeira. Reducing it down and adding a brown chicken stock to the syrup and then reduce down back to a syrup and finishing cooking the cippolinis on low heat to finish them off and finish the sauce. We reserve it after and use it for different dishes. Its fantastic

  29. @traviswilliams3034

    Stephane: So Im gonna marinate this overnight.

    Also Stephane: Im gonna crank the oven up cause I dont wanna wait 4 hour a 😂.

    Looks really good man. Im gonna have to use Port when I do it though. Madera's almost impossible to find out here in Alaska.

  33. @gigivarnum

    Why not sauté the lardons and use the fat to sear the meat, instead of flavorless lard? Lardons tucked inside short ribs seems completely superfluous, given the fatty nature of short ribs.

    Plus, since the lardons can't brown when tucked inside the meat, it'll only either melt away or stay sad and flaccid up in there.

  34. @464nescio6

    In the region of the Pyrenees Orientales There are a lot of fortified wines like Rivesaltes or Banyuls.. or Beames de Venise or Maury.. Just saying..

  40. @mikeob9502

    Goodness sakes! That is one beautiful main course dish (Oh my aching hunger pangs.) Thank you, Chef Stephane.

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