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Pierre Schaedelin's Braised Short Ribs

This recipe for braised short ribs is courtesy of Martha's personal chef, Pierre Schaedelin.

Source: The Martha Stewart Show, Episode 3037
Servings

Ingredients

Directions

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33
  • Zan
    22 AUG, 2011
    I followed the recipe very closely, and even with a particularly gamey set of flanken-cut ribs (lots of fat and connective tissue in proportion to the meat) this turned out just beautifully. The wine sauce reduces down to a silky gravy, and the touch of chocolate adds the depth of the rich beefiness. It's simple enough to prepare, really, if you plan ahead to allow the 24 hours or so suggested for the ribs to marinate in the wine and vegetables, and the results really are wonderful and elegant.
    Reply
  • MS11539621
    20 DEC, 2009
    I plan to make this for Christmas Eve. I have 30 people coming... god help me.
    Reply
  • suzannehunt
    20 OCT, 2008
    What is celeriac?
    Reply
  • Kellieq
    2 DEC, 2007
    A very elagant recipe for a low cost of meat. Very good but I perfer a less fatty meat within the meat. the outer fat easy to trim but not the inside. But my family loved the seweetness from the Chocolate.
    Reply
  • Norm
    7 NOV, 2007
    i made this today with the following changes. No overnight marinade, used rutabagas instead of turnips. Store only had boneless short ribs, so used boneless but cut amount of meat in half. It was delicious. Definately will do it again.
    Reply
  • Norm
    6 NOV, 2007
    I love a good rich braised beef when it gets cold and this looks great. I plan to try it in the next couple of days.
    Reply

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