Comments on: short ribs bourguignon

By: Linda Lindauer

Linda Lindauer — Thu, 17 Dec 2009 02:28:47 +0000

Thanks for the Braised Ribs recipe. I’ve made my mother’s Braised Ribs w/large Lima beans for 40+ years and have wondered what else to do with short ribs (until I discovered Korean Bar B Q). These ribs are such a tender cut, it’s nice to have another option. Thanks again.

By: Sydney

Sydney — Sun, 15 Nov 2009 21:33:25 +0000

WOW! Thank you for this recipe. I served it at a dinner party last night and it was so incredibly amazing. Very, very rich but oh SO delicious. Looking forward to trying the leftovers with egg noodles tonight.

I also doubled the recipe (there were 6 of us eating). There were a few things that I had trouble with, but it all worked out in the end.

- when preparing the vegetables that are served with the stew the amount of chicken broth seemed like a lot. My veggies were nice and tender after 25 minutes and I had to take them out of the stock so I could reduce the liquid sufficiently to “glaze the vegetables”. Had I left them in the pot during that process I’m afraid they would’ve been mush!

- I used the bacon, yummy! However, according to the recipe instructions, you’re supposed to cook the bacon for a bit and then toss in the mushrooms before adding all that to the other veggies. There’s no step to drain the bacon fat, which there was a lot of. Might have been a little like deep frying mushrooms in bacon fat. I drained nearly all the grease out of the pan before adding the mushrooms. The dish was still decadent without all the extra fat.

Thanks again!

By: Bonnie

Bonnie — Sat, 08 Dec 2007 21:36:50 +0000

Looking forward to making batch number 2 tonight. One MAJOR ingredient missing though:: and outdoor burner! After moving out west, the one thing we splurged on was an outdoor burner next to the grill. And if it werent for that, the family would be “latke-less”! Hanukkah wishes to you! Oh – one question: flour vs matzo meal vs both?

By: deb

deb — Wed, 05 Dec 2007 14:55:54 +0000

Hi Katie — Sure do. I’m always surprised by the sheer amount of shredded potato a one-pound tuber yields.

By: Katie

Katie — Wed, 05 Dec 2007 14:47:52 +0000

Deb,
When you say 1 potato for the latkes, do you really mean only 1?
Thanks!

By: radish

radish — Tue, 19 Dec 2006 22:57:40 +0000

braised short ribs are just simply one of my absolute favorite things ever. I still rave about the ones i had at Jerry’s on Prince St, and I dream of the day I buy my own Le Creuset or Staub (shamefully, I still lack my own, but in an apt 350 sq feet, sigh!) and it will be the first thing I make… yours looks mouth-wateringly amazing!

i think alex should teach a master class to boys in new york on proper gift giving around holiday time. :-)

By: Heath

Heath — Tue, 19 Dec 2006 15:31:48 +0000

I made the garlic soup last night (and don’t know how I missed it in August!) Yum. Subtle and delicious.

By: Julie

Julie — Tue, 19 Dec 2006 15:29:47 +0000

Your always delicious-looking photographs are exceptionally delicious-looking in this post. What a fabulous, fabulous meal.

By: jnet

jnet — Mon, 18 Dec 2006 22:54:04 +0000

everytime i see ur page i have a ridiculous craving for potato pancakes… ive been making it the way an old neighbor taught me since i was probably 10 years old… sooo good. i think ill make some this week. =P

By: Marce

Marce — Mon, 18 Dec 2006 22:48:59 +0000

Yeah, I tried the onion soup, it was great but I think I overdid the amount on beef bouillion (since I had to use a homemade one and it was probably more flavorful than the store-bought variety), so my soup ended up with a stronger beef flavor than onion flavor. Still delicious though.