Braised short ribs from Daniel: My French Cuisine by Daniel Boulud and Sylvie Bigar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dan_65pxm6 on May 18, 2026

    Don’t deny yourself the pleasure of enjoying this right after making it. Yes, the refrigerated, next-day serving is invariably better, but I’ve never been able to resist enjoying it the night I make it. Just double the recipe and serve it to guests the next day.

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