Braised Short Ribs in Cèpe-Prune Sauce

Daube de Bœuf aux Champignons et au Pruneaux

Preparation info
  • Serves


    • Difficulty


Appears in

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.