My Madeira Braised Short Ribs (stop using red wine, try this)
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- เผยแพร่เมื่อ 12 เม.ย. 2024
- Up your cooking game and learn how to braised short ribs with Madeira instead of red wine.
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Perfect to take your braising game to the next level⭐⭐⭐ you can also replace the madeira with ruby port wine
We did Ossobucco too. Smoked Lamb Shanks also, Served on a Gorgonzola Risotto
port will be sweeter, madeira typically is dry and very woody
@@xTrengo I used dry red wine for mine. I used dry White Wine for braised Ossobucco and plenty of veal stock.
Madeira comes in a variety of styles. Which would you recommend?
@@mrburns444 for cooking? red, dry, not expensive. actually, for drinking it's the same :x
When it came to the tasting; you cannot fake that level of enthusiasm.
😋
@@FrenchCookingAcademyresisting drinking sauce straight….
I made this and it came out fantastic. I much prefer using Madeira over Port, it seems to have more of a softer sweet and nutty flavor. There was virtually no braising liquid remaining after 3 hr and a large amount of fat. Rather than cleaning the braiser, I poured off the fat and deglazed the fond with the good stock that I had been adding to the cook then strained the liquid into a saucier with the sautéed shallot and mushrooms and finished, as directed, with fresh hit of Madeira. I think a key to this recipe may be the juniper berries and a good long marination…6 hous+. This was awesome Stephane, thanks so much !!
Yeah, you really only need to skim the excess fat and make your sauce in Dutch Oven. No need for a saucepan. Love the wine substitute, will try it next time!
Right on. Honest to God, it was even better after two days of refrigeration.
Absolutely delicious.... I made this lovely dish for a family gathering and it was loved by all. Merci Chef!
Merci! I made it for my mother in Law's birthday and it was a complete winner! Even my wife complimented me - said it was the best dish I've ever made. Thanks again!
Goodness sakes! That is one beautiful main course dish (Oh my aching hunger pangs.) Thank you, Chef Stephane.
Love your videos Stephane! Wonderful recipes presented artfully and with excellent step by step instructions. But what really sets your content apart is the obvious pleasure you derive from tasting them at the end. Bravo and merci!
I can't wait to cook this dish. Thanks for all your great recipes.
thank you
As ever, Merci Monsieur!
Deglaze the sides of the pan with a wet pastry brush as you go. That’s flavor in the side of the pan as much as the bottom. It’s just good French technique
Chef, tu es un mechant. Excellente recette. Thanks.
❤❤❤❤ I'm going to try this out during my cooking class
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
that why i love that sauce it can be made on its own or like that after braising meat 😋
Old school...LOVE IT!!!
Merci beaucoup pour cette recette! J'ai hâte de le cuisiner. J'apprécie votre temps et vos efforts pour réaliser cette vidéo.
I will definitely do this. I've tried your dijon chicken recently and it was excellent.
A nice variation. Will try it someday.
This really looks good!!!
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.
this is the next level after red wine👍
That looks like quite a dish. The beef that was used looked beautiful even before cooking.
dexter beef a great pick for sure as far as i know form what tasted
This Olivier cannot wait to try the recipe!
Thanks for your detail
Man, you keep getting better and better ! Those ribs are incredible !
thanks 👍👨🏻🍳🙂
Looks amazing.
Did this today. Awesome. Thx, Stephane.
Awesome video
Thanks for sharing chef 🧑🍳
I haven't seen your videos in too long. Can't wait to try this. Glad to see you in my TH-cam again
yes still there 🙂maybe that bell icon needs to be checked to enable notifications 🙂
I am salivating right now.I am going our for short ribs and madeira and the rest of the ingredients right now.
Fantastic!
delicious
this will be on my to-cook-do list in the coming weeks as we move to winter in my region
I love sauce too!!! Another fine looking dish Stefan
cheers that was so tasty🙂
@@FrenchCookingAcademy I'm jealous I made short ribs the other day but nothing like this. Next time I'll try the marinade.
Thank You Stephan
my pleasure
Thanks
Well done 👍
I believe it's times cc consuming for this cooking ...haaa go to stuff my stomach a bit full before put hands on the pot❤good recommendations
Good work
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.
Yum!
Your so amazing I know what I am making for dinner next weekend 😊
👍🙂👨🏻🍳
Probably my favourite meat cut of beef, however I never tried it with Madeira, I actually never tried Madeira itself, despite being on the island many times. Time to catch up with the wine, the receipt looks great which is very precise as always, thanks for sharing
Very nice 😊
Superbe!
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..
that’s the way to go 🙂👨🏻🍳all worth to be used in recipes. banuyls is super sweet though
Yeah buddy, delicious lookings.
🙂👍
10/10
Wow, want to do this, and soon!!
👍🙂👨🏻🍳👨🏻🍳
can you use beef dripping when searing the beef?
🤌 candied beef with little presents of sweet love stuffed inside! Oho monsieur, well done my friend! 👍
it’s so tasty 🙂
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...
it is not very sweet don’t worry there is a slight sweetness to it but i think more like a spicy, peppery or slightly fruity full bodied wine would work well
I wish it was easy to achieve harmony between nice, cheap and easy.
thank you for using LARD..so much healthier..seed oils are poison not an overstatement...
I only had white wine and it turned out great, and a few glugs of Cognac. 😉
What was the French word(s) for the jus left after cooking that you use as the base for the sauce? (@ 12:05 mins) - this looks so good. I’m making it this weekend.
it is called the ‘fond de braisage’
I’m preparing this today- I can taste it now …
wow 👨🏻🍳
J’AI FAIM !
trop bon franchement 🙂👍👍👨🏻🍳
Lots of steps in this recipe that all seem alike after a while (madiera & shallots & something else) -- I would love to see a simplified version. Looking at the pot every hour during braising, I didn't think I needed to add any stock, based on the liquid level, but what I got out of the pot at the end was mostly fat -- there was very little cooking juice left to make the sauce. Oh, and on the printable recipe on the website, the oven temp (340F) is missing...I had to come back and pick through the video to find that out. The results were yummy, tho.
Thomas Jefferson used a lot of Madeira in his cookery & of course..Hàute Cuisine requires it in many dishes especially sauces !!!
Can I use Madeira and a splash of cognac, no Madeira in this small town. Using Wagyu beef my brother raises so skipping the pancetta step.
I’m not a big fan of cooking with wine. What can I add to maybe capture some of the elements the Madeira wine?
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.
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.
❤
No no no, Stephane, why would you do this to me? I was so happy with my braised beef. Why would you make me think about doing it with Madeira? Oh my god it sounds delicious. ;_; I'm doomed. So expensive. But probably so worth it.
I wish there were restaurants around here where I could order such high quality food.... It's mostly junk which gets served nowadays. For such a dish you would probably have to pay 80 EUR+
Madeira is fortified. No need to reduce if you don't want to. 😉
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.
U made a point😊
French barbecue.
Looking at your recipes, you look like a delicious chef. Upload to khal,please!
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Candied meat😂
🦝
❤🇫🇷👨🍳🔪
Ok the French can never dunk on Americans again, you literally stuffed beef with pork fat, you've outdone us 😂
Beware of the praise of fools
What about the slander of the learned?
Pancetta is not smoked its just salt cured bacon is smoked
Add soy sauce, garlic... should be amazing.
Looks good but is too much time consuming for me.
Good grief!
CANCER ALCOHOLIC CANCER BEVERAGES CANCER CANCER
Cut the cartouche to shape next time! So lazy…why
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.
It's showing the traditional French way of preparing short ribs. Any decent home cook is perfectly capable of using this as a guide and simplifying it as much as they want for their own version.
cooking is fun 👨🏻🍳 time is not a problem if you cook for someone you like 🙂🙂👨🏻🍳