Braised Short Ribs in Cèpe-Prune Sauce

Name: Braised Short Ribs in Cèpe-Prune Sauce (Daube de Bœuf aux Champignons et au Pruneaux)
Yield: Serves 6
Cuisine: France
Ingredients: Herb bouquet: 1 loosely packed cup thyme sprigs, 2 imported bay leaves, and 1 tablespoon black peppercorns tied together in cheesecloth; 1 ounce dried French cèpes or Italian porcini, rinsed; Parsley sprigs, for garnish; 3 celery ribs, cut into 1-inch lengths; 3 medium carrots, cut into 1-inch lengths; 3 medium yellow onions, cut into 1-inch chunks; 3 pounds beef short ribs, well trimmed and cut into 2½-inch lengths; 3 heads of garlic: 2 cut crosswise in half and 1 left whole; A few drops of verjus or lemon juice; ¼ pound fresh cèpe or porcini mushrooms, or substitute fresh white mushrooms; ¼ pound prunes, pitted and halved; ¼ cup chopped Confit of Pork Rinds, or chopped blanched salt pork rind; 1 cup tiny peeled fresh white onions, or thawed frozen baby onions; ¼ cup rendered duck or pork fat; Salt and freshly ground pepper; 3 cups rich unsalated chicken stock (storebought or homemade); 6 cups spicy red wine, such as Zinfandel

Daube de Bœuf aux Champignons et au Pruneaux

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Chef laurent manrique, from Gascony, now cooking in San Francisco works on two fronts: the “old” and the “new.”

This dish is from his “old” repertory—a variation on his grandmother’s favorite duck leg recipe, in which he substitutes beef short ribs. (For one of his innovative new recipes, see Yellowfin Tuna With Avocado and Piment d’Espelette.)

For best results, start this dish two days before serving.

Ingredients

Europe
France
Main course
Gluten-free

Ingredients

Method