October 11, 2010: Vol. 33, No. 42

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October 11, 2010 / GO Brooklyn / Brooklyn Restaurants

Try Le Bouchon’s cured short ribs — at home!

By Alex Rush

for The Brooklyn Paper

For your next dinner party, impress your guests with some fine French food, the likes of which you’d find cooked by a professional chef. In fact, this recipe comes courtesy of Sheepshead Bay’s newest French spot — Le Bouchon. Bon appetit!

Le Bouchon Cured Short Ribs

(serves 15-20)

10 pounds of short rib

Tomasos Restaurant

3 Spanish onions (chopped)

4 carrots (chopped)

2 celery roots (chopped)

5 sprigs of rosemary

5 sprigs of thyme

3 Bay leaves

1 bottle of medium or medium-body French wine

1 tbs. salt

1 tbs. pepper

5 tbs. extra virgin olive oil

Half a cup of Mediterranean seven spice (for marinating the meat)

Marinate the meat in the Mediterranean spice for two days.

Preheat oven to 300 degrees. Sautee carrots, onions, celery for 20 minutes. Pour in a bottle of good medium-body Cabernet or Merlot. Add fresh rosemary, basil and thyme and continue sauteing for another 15 minutes. Combine all ingredients into a deep baking tray. Put the ribs meat side down on top of all vegetables. Braise for four hours at 300 degrees — “low and slow.” Take out the ribs, reduce sauce in a separate pot, season for taste and serve.

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Reader Feedback

lobster says:

fairway lobster roll not such a good buy anymore...have been buying there good portion lobster rolls since they have been available.. last week went to purchase one and the roll was closed...so i question why was there hardly any lobster salad in the roll. i was told there was new people in the cafe and i spoke to the new manager, who told me they were putting two onces only in the sandwich now...went home with whitfish salad and two onces equal two teaspoons maybe. considering the celery and mayo, getting nothing but chips and salad for l0.00....

Oct. 15, 2010, 6:14 pm

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