My Madeira Braised Short Ribs (stop using red wine, try this)

[@FrenchCookingAcademy]

Perfect to take your braising game to the next level⭐⭐⭐ you can also replace the madeira with ruby port wine

[@davidarbuckle7236]

We did Ossobucco too. Smoked Lamb Shanks also, Served on a Gorgonzola Risotto

[@xTrengo]

port will be sweeter, madeira typically is dry and very woody

[@davidarbuckle7236]

@@xTrengo I used dry red wine for mine. I used dry White Wine for braised Ossobucco and plenty of veal stock.

[@mrburns444]

Madeira comes in a variety of styles. Which would you recommend?

[@xTrengo]

@@mrburns444 for cooking? red, dry, not expensive. actually, for drinking it's the same :x

[@drk321]

When it came to the tasting; you cannot fake that level of enthusiasm.

[@FrenchCookingAcademy]

😋

[@chriswright4677]

@@FrenchCookingAcademyresisting drinking sauce straight….

[@ourlittleadventures519]

This honestly looks like so much work, especially for your average 50 year old widower who's raising a beautiful young lady for the last 6.5 years alone... except, this receipe looks and sounds so incredible that the short ribs I have in my freezer may be taken out very soon to try it. Like always, I really appreciate your channel. Of all the "cooking " channels on KZbin (and all the "professionals" lol) I really enjoy how much you bring to the receipes you cook, how your explain techniques, the processes of cooking, and something that no one else has....that's you to the videos. I like your gesters, excitement, and that you actually eat the dishes that give us, what I believe to be, your honest reactions. Thank and God bless you 🙏❤️✝️, Victor from Langley City, BC Canada 🇨🇦

[@mikeob9502]

Goodness sakes! That is one beautiful main course dish (Oh my aching hunger pangs.) Thank you, Chef Stephane.

[@j.scottmeidell1760]

I made this and it came out fantastic. I much prefer using Madeira over Port, it seems to have more of a softer sweet and nutty flavor. There was virtually no braising liquid remaining after 3 hr and a large amount of fat. Rather than cleaning the braiser, I poured off the fat and deglazed the fond with the good stock that I had been adding to the cook then strained the liquid into a saucier with the sautéed shallot and mushrooms and finished, as directed, with fresh hit of Madeira. I think a key to this recipe may be the juniper berries and a good long marination…6 hous+. This was awesome Stephane, thanks so much !!

[@MattRoadhouse]

Yeah, you really only need to skim the excess fat and make your sauce in Dutch Oven. No need for a saucepan. Love the wine substitute, will try it next time!

[@j.scottmeidell1760]

Right on. Honest to God, it was even better after two days of refrigeration.

[@RayR]

I can't wait to cook this dish. Thanks for all your great recipes.

[@FrenchCookingAcademy]

thank you

[@marcosaguilar5622]

In the spot I work we do a Madeira jus by taking Cippolini onions and doing a slight sear on a rondo. Removing them and then deglazing with Madeira. Reducing it down and adding a brown chicken stock to the syrup and then reduce down back to a syrup and finishing cooking the cippolinis on low heat to finish them off and finish the sauce. We reserve it after and use it for different dishes. Its fantastic

[@FrenchCookingAcademy]

that why i love that sauce it can be made on its own or like that after braising meat 😋

[@hw260]

Chef, tu es un mechant. Excellente recette. Thanks.

[@greggcal4583]

That looks like quite a dish. The beef that was used looked beautiful even before cooking.

[@FrenchCookingAcademy]

dexter beef a great pick for sure as far as i know form what tasted

[@AndrewJohnClive]

As ever, Merci Monsieur!

[@kostask8851]

I am salivating right now.I am going our for short ribs and madeira and the rest of the ingredients right now.

[@kathrynoswald5695]

Absolutely delicious.... I made this lovely dish for a family gathering and it was loved by all. Merci Chef!

[@montgomerycross8140]

Merci! I made it for my mother in Law's birthday and it was a complete winner! Even my wife complimented me - said it was the best dish I've ever made. Thanks again!

[@deenaallen7668]

Love your videos Stephane! Wonderful recipes presented artfully and with excellent step by step instructions. But what really sets your content apart is the obvious pleasure you derive from tasting them at the end. Bravo and merci!

[@davidarbuckle7236]

I used to braise mine with red wine and a mirepoix of carrots, celery, and onions. I used larger pieces. ( maybe 1 lb each) and I finished them with softened butter and pearl onions and served on Mashed Potatoes.

[@FrenchCookingAcademy]

this is the next level after red wine👍

[@axiomist4488]

Man, you keep getting better and better ! Those ribs are incredible !

[@FrenchCookingAcademy]

thanks 👍👨🏻‍🍳🙂

[@TheMrTomkennedy]

Thanks

[@cwells5576]

Oh my goodness, I found your channel at 3am as I couldn't sleep. I am now SO enthused, I just can't wait to make these short ribs. I've now got hunger pangs. 🤣 Thank you

[@FrenchCookingAcademy]

i know i mean short ribs is always great option when you hungry 😋😋 love them too

[@bourbakis]

A nice variation. Will try it someday.

[@christopherbeckerdite4273]

Merci beaucoup pour cette recette! J'ai hâte de le cuisiner. J'apprécie votre temps et vos efforts pour réaliser cette vidéo.

[@naomijoy2]

❤❤❤❤ I'm going to try this out during my cooking class

[@amykruse6887]

I haven't seen your videos in too long. Can't wait to try this. Glad to see you in my KZbin again

[@FrenchCookingAcademy]

yes still there 🙂maybe that bell icon needs to be checked to enable notifications 🙂

[@tanyamiller6275]

Thanks you French academy cooking

[@xZOOMARx]

6:39 instead of patting it dry, you could also put it on a wire rack in the fridge overnight. this will dehydrate the surface but minimize loss of the madeira wine.

[@MonicaRayner-rl4xb]

wow! definitely going to try this!

[@along5925]

Old school...LOVE IT!!!

[@filmaadin]

Did this today. Awesome. Thx, Stephane.

[@tanyamiller6275]

Yummm I'm going to try this

[@poppacapnurass2608]

delicious this will be on my to-cook-do list in the coming weeks as we move to winter in my region

[@lantz45]

Thanks for your detail

[@Mary-fv4bn]

This Olivier cannot wait to try the recipe!

[@michalkbass]

I will definitely do this. I've tried your dijon chicken recently and it was excellent.

[@donnadornbusch6738]

Thank You Stephan

[@FrenchCookingAcademy]

my pleasure

[@dougjones2065]

Deglaze the sides of the pan with a wet pastry brush as you go. That’s flavor in the side of the pan as much as the bottom. It’s just good French technique

[@cobrajoe2001]

Awesome video Thanks for sharing chef 🧑‍🍳

[@Another0neTime]

Yeah buddy, delicious lookings.

[@FrenchCookingAcademy]

🙂👍

[@karlbaratta9086]

This really looks good!!!

[@wojtekp5684]

I love sauce too!!! Another fine looking dish Stefan

[@FrenchCookingAcademy]

cheers that was so tasty🙂

[@wojtekp5684]

@@FrenchCookingAcademy I'm jealous I made short ribs the other day but nothing like this. Next time I'll try the marinade.

[@chongseitmooi2593]

I believe it's times cc consuming for this cooking ...haaa go to stuff my stomach a bit full before put hands on the pot❤good recommendations

[@CanadaModel3]

Your so amazing I know what I am making for dinner next weekend 😊

[@FrenchCookingAcademy]

👍🙂👨🏻‍🍳

[@graziaseregni1486]

Good work

[@urikachannel]

Fantastic!

[@alexandermethven]

Well done 👍

[@timford6019]

Wow, want to do this, and soon!!

[@FrenchCookingAcademy]

👍🙂👨🏻‍🍳👨🏻‍🍳

[@jamesa7506]

🤌 candied beef with little presents of sweet love stuffed inside! Oho monsieur, well done my friend! 👍

[@FrenchCookingAcademy]

it’s so tasty 🙂

[@ah4furnishings348]

Very nice 😊

[@Chiswick-Edward]

Probably my favourite meat cut of beef, however I never tried it with Madeira, I actually never tried Madeira itself, despite being on the island many times. Time to catch up with the wine, the receipt looks great which is very precise as always, thanks for sharing

[@forteandblues]

Looks amazing.

[@ajl1973]

Superbe!

[@tomkemline]

What was the French word(s) for the jus left after cooking that you use as the base for the sauce? (@ 12:05 mins) - this looks so good. I’m making it this weekend.

[@FrenchCookingAcademy]

it is called the ‘fond de braisage’

[@robertcatuara5118]

I only had white wine and it turned out great, and a few glugs of Cognac. 😉

[@zeppo3508]

can you use beef dripping when searing the beef?

[@donnadornbusch6738]

I’m preparing this today- I can taste it now …

[@FrenchCookingAcademy]

wow 👨🏻‍🍳

[@caracasboi]

Can the meat be seared with a torch or is the use of lard essential?

[@stephensmith6003]

French cooking is very southern Sorry Ive watched a bunch of videos..the Techniques are very southern. So the southern cooking was French. Thankyou you are building my knowledge on cooking. Please make an New Orleans Gumbo. From what you know... not how it is in New Orleans..I like the this Channel

[@stuartdavies584]

Looks amazing Stephane, can't wait to try this...any suggestions for a wine to go with this? Is it very sweet? Guessing dry red wine wouldn't pair well...

[@FrenchCookingAcademy]

it is not very sweet don’t worry there is a slight sweetness to it but i think more like a spicy, peppery or slightly fruity full bodied wine would work well

[@onemercilessming1342]

Yum!

[@anthonysteen56]

Why would you add stock to make it less intense and then reduce it?

[@464nescio6]

In the region of the Pyrenees Orientales There are a lot of fortified wines like Rivesaltes or Banyuls.. or Beames de Venise or Maury.. Just saying..

[@FrenchCookingAcademy]

that’s the way to go 🙂👨🏻‍🍳all worth to be used in recipes. banuyls is super sweet though

[@nataliafranco8455]

It is Madeira dessert wine okay for the recipe?

[@kylemcclain3894]

How did you separate the fat from the juice while it was still liquid?

[@chrismclaughlin9722]

Always better to add the salt during the marination process so it can penetrate fully into the meat adding flavor all the way through

[@Imadov]

J’AI FAIM !

[@FrenchCookingAcademy]

trop bon franchement 🙂👍👍👨🏻‍🍳

[@shayannesmith3953]

Is there any substitute for flour that is not gluten, please?

[@traviswilliams3034]

Stephane: So Im gonna marinate this overnight. Also Stephane: Im gonna crank the oven up cause I dont wanna wait 4 hour a 😂. Looks really good man. Im gonna have to use Port when I do it though. Madera's almost impossible to find out here in Alaska.

[@welshcrusade1562]

I wish it was easy to achieve harmony between nice, cheap and easy.

[@Sisterfifi]

Where did you get Madeira? I can’t find it anywhere in Australia. I’ve been building up a cooking alcohol collection and it’s a really important addition.

[@ChrisCurvey]

Lots of steps in this recipe that all seem alike after a while (madiera & shallots & something else) -- I would love to see a simplified version. Looking at the pot every hour during braising, I didn't think I needed to add any stock, based on the liquid level, but what I got out of the pot at the end was mostly fat -- there was very little cooking juice left to make the sauce. Oh, and on the printable recipe on the website, the oven temp (340F) is missing...I had to come back and pick through the video to find that out. The results were yummy, tho.

[@KingdomDumb]

10/10

[@daryltownsley4562]

thank you for using LARD..so much healthier..seed oils are poison not an overstatement...

[@cutbaitkenny]

Can I use Madeira and a splash of cognac, no Madeira in this small town. Using Wagyu beef my brother raises so skipping the pancetta step.

[@tanyamiller6275]

This is and was a beautiful recipe, I couldn't buy Madeira so I used sherry a mix of dry and sweet. The meat so tender, not like in this video the meat was like jelly, I just sliced it against the grain and it was beautiful everything about this recipe lovely worth the three hr wait

[@mark-angelofamularcano237]

I’m not a big fan of cooking with wine. What can I add to maybe capture some of the elements the Madeira wine?

[@gigivarnum]

Why not sauté the lardons and use the fat to sear the meat, instead of flavorless lard? Lardons tucked inside short ribs seems completely superfluous, given the fatty nature of short ribs. Plus, since the lardons can't brown when tucked inside the meat, it'll only either melt away or stay sad and flaccid up in there.

[@marcbile]

U made a point😊

[@j.bradleyheck1589]

Thomas Jefferson used a lot of Madeira in his cookery & of course..Hàute Cuisine requires it in many dishes especially sauces !!!

[@nivthefox]

No no no, Stephane, why would you do this to me? I was so happy with my braised beef. Why would you make me think about doing it with Madeira? Oh my god it sounds delicious. ;_; I'm doomed. So expensive. But probably so worth it.

[@sharonyray]

Not sure where you live but that bottle of Madeira is avalailable for $15 - not expensive

[@robmuld2685]

I've been having a hard time finding Madeira lately. My only supplier stopped carrying it.

[@arunisuwannakonkun6368]

Hi🍚

[@maximilianmusterhans4659]

I wish there were restaurants around here where I could order such high quality food.... It's mostly junk which gets served nowadays. For such a dish you would probably have to pay 80 EUR+

[@robertcatuara5118]

Madeira is fortified. No need to reduce if you don't want to. 😉

[@williamwoody7607]

French barbecue.

[@DSteinman]

Ok the French can never dunk on Americans again, you literally stuffed beef with pork fat, you've outdone us 😂

[@teresaoftheandes6279]

Candied meat😂

[@acaciomadeira5147]

Pancetta is not smoked its just salt cured bacon is smoked

[@kam7056]

❤🇫🇷👨‍🍳🔪

[@teridacktaljones4553]

🦝

[@deckiedeckie]

Beware of the praise of fools

[@jamesa7506]

What about the slander of the learned?

[@atengawolsrep]

This was " How to kill a piece of good pork ". Normally I like the French chef but this, no.

[@dougjones2065]

Cut the cartouche to shape next time! So lazy…why

[@revere6968]

Good grief!

[@sylvialin6453]

Looks good but is too much time consuming for me.

[@trex1448]

Add soy sauce, garlic... should be amazing.

[@8nansky528]

CANCER ALCOHOLIC CANCER BEVERAGES CANCER CANCER

[@johnstack3338]

This is certainly a comically complex recipe! If this two day, 20 ingredient, 12 stage preparation is the alternative to braising short ribs in red wine as the title suggests, I think I'll stick with the standard Julia Child recipe. However, I do believe this recipe would make a good SNL skit as an example of a ridiculously overly complicated and time consuming way to prepare short ribs.

[@GoldenPhoenix101]

It's showing the traditional French way of preparing short ribs. Any decent home cook is perfectly capable of using this as a guide and simplifying it as much as they want for their own version.

[@FrenchCookingAcademy]

cooking is fun 👨🏻‍🍳 time is not a problem if you cook for someone you like 🙂🙂👨🏻‍🍳