Julie & Julia: another great foodie movie. I can still remember waiting in line (for what seemed like hours!) just to have Julia Child autograph my personal copies of Baking with Julia and Julia & Jacques Cooking at Home.
I was certainly inspired by this movie to create these red wine-braised short ribs, as I always am by the formidable Julia Child and other amazing chefs out there. Chef Suzanne Goin at Lucques in Los Angeles, shared a similar recipe at the end of the movie (on pay-per-view), but she used port and balsamic vinegar in addition to the wine. I had to try this, and I loved the results. It was so rich and flavorful, Julie and Julia both would have approved – bien sur! I still love the original recipe however, which is so simple, the flavors more rustic; and using just wine makes it a bit less expensive.
- Pat the ribs completely dry before seasoning.
- Be sure to brown the ribs in batches, as you don’t want to crowd them in the saucepan or steam will collect that will inhibit browning.
- If you have time, let the braise cool completely and reheat before serving. For the best marriage of flavors, cover and refrigerate overnight. Scrape off the hardened fat with a spoon. Reheat gently on top of the stove.
- Don’t cook with a wine you wouldn’t drink. It’s simple, but I see people making these mistakes all the time. If you use a cheap bottle of merlot, it will end up being too bland. This recipe needs a bold, nice quality red.
- Get more braising tips.
- Read about cooking with wine.
Bon appétit! Get the full recipe here.