We are launching a five-part weekly series on classic French cooking, this week we’re sharing an awesome classic red wine braised short ribs recipe.
A few weeks ago we reached out to All-Clad Canada on Twitter because we love the cookware, when we told them we wanted to create a series of videos with classic French techniques and they offered to give us some pots to make it happen.
I’ve never seen Dave so happy.
I really like this recipe because while Dave is a chef, it’s actually a pretty easy recipe for anyone to make and you can really impress your friends with classic french recipes.
What Kind of Ribs?
You can buy short ribs two ways, either cut along the bone so you get nice long pieces, often called “English style” or cut across the bone, which are sometimes called Miami-style or braising style. If you go to a butcher shop you’ll have both options but in a supermarket they’ll likely only have braising style – which is what you need.
The key to a great braised short ribs dish is browning the ribs well as it builds the foundation for flavour so don’t be afraid to sear on the beef ribs on high.
What Kind of Wine?
We used pinot noir for this but you can choose any red wine you love. Remember that the braising intensifies the flavour so pick something you love to drink. This is not the time to buy “cooking wine” at the supermarket.
How to Make a Cartouche
In the video you’ll see Dave making a parchment paper lid to cover the braised short ribs, which is called a cartouche. It may seem odd to add a parchment lid since he already has a lid for the pan but it’s a very classic French technique. Essentially the cartouche controls the rate of evaporation, which is essential in a braised short ribs recipe because the parchment lid traps the moisture so that it never leaves the braised short ribs while concentrating the flavour as it braises.
Here’s a great step-by-step instruction on how to make a cartouche.