Can you cook Michelin-star food at home? Today on Cookbook Chronicles, we’re breaking down Thomas Keller’s Pot-au-Feu—a dish that takes a rustic French classic and transforms it into fine dining perfection. With a crystal-clear broth, melt-in-your-mouth short ribs, and perfectly cooked vegetables, this is The French Laundry’s take on comfort food. Follow along as we recreate this Michelin-worthy dish step by step!
🌟 Recipe:
MARROW BONES
8 pieces marrow bone (cut 1½ inches long)
About 1 cup all-purpose flour
Kosher salt
Canola oil
BRAISED SHORT RIBS
2 pieces prime boneless short ribs (about l inch thick and 13 pounds each) or 3½ pounds boneless short ribs or 8 pieces bone-in short ribs (about 7 to 8 ounces each)
1 recipe Red Wine Marinade
Canola oil
Kosher salt and freshly ground black pepper
Flour for dusting
2 to 3 cups Veal or Beef Stock
2 to 3 cups Chicken Stock
ROOT VEGETABLES
2 medium sweet bunch carrots
2 small parsnips
2 small turnips, cut into ¼-inch dice
2 tablespoons sugar
8 baby leeks or small scallions, tough outer layer removed and trimmed
16 white pearl onions, peeled
16 red pearl onions, peeled
½ teaspoon red wine vinegar
1/2 cup tomato diamonds
3 tablespoons chopped Italian parsley
Canola oil
Gray salt
1 tablespoon finely chopped chives
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6 Comments
Holy mother that looks decedent!
Have you tried Pot-au-Feu?
Amazing!
Great job. The crunch from the bone marrow was 🤤
I've been loving your channel! It's really interesting to see a trained chef's takes on different cookbooks and recipes. Just wanted to give you a heads up though that in the past few videos (including this one) your sound mixing seems kind of off. The voice track is super quiet and I have to turn my volume all the way up to hear it. The rest of the sounds seem much louder by comparison. Keep up the great work though and I look forward to more of these!
Looks amazing!