Chefs know this secret: Short ribs are long on flavor. Their rich, meaty taste makes them a perfect choice for cooks who want full-bodied food with very little fuss. This dish was inspired by a recipe in Daniel Boulud's Café Boulud Cookbook. The chef begins by reducing a great deal of red wine. We adopted his technique, which produces such a rich and delicious sauce, it tastes as if many days—and ingredients—were required to produce it.
Like many people, we love to serve short ribs with a comforting side dish of mashed or roasted potatoes.
Active time: 45 min Start to finish: 3 hr
