Red Wine Pot-au-Feu with Short Ribs

Pot-au-Feu de Plat de Côtes au vin Rouge

Preparation info

    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

It occurred to me one afternoon, while setting out to make a pot-au-feu, to use red wine instead of water, as though I were making a stew. I also added a few tablespoons of store-bought demi-glace to give the broth a meaty richness. Of course, by doing all this I converted a modestly priced dish into a rather expensive one, but everyone at dinner that night agreed that the dish had the light brothiness of a pot-au-feu and the rich winy flavor of a beef stew. I also must admit that my favori