I have a question about the recipe "Dan Barber's Braised Short Ribs" from amanda.
I've never purchased Madeira and see there are various types. Any suggestions for this recipe?
hardlikearmour is a trusted home cook.
I'd go dry madeira or substitute dry sherry.
While Peter no longer works for Food52 he still thinks up ways to make the website better.
I actually just made this recipe a few weeks ago. What kind of Madeira did I use? The $20 bottle they handed me in the liquor store when I asked for a bottle of Madeira to use while braising short ribs.
I know that's a lame answer, but when it comes to cooking with liquor, I long ago learned that the flavors seem to show up in broad strokes so the details don't matter so much.
Peter, Well, if it's lame then I'm lame too. I pretty much took the same route you traveled while selecting my Madeira and my wine for this recipe. I think I was a little nervous because cooking meat is a rarity for me. Braising is taking place as I type. Hopefully they will taste as good as they smell. Thanks, Denise
Amanda is a co-founder of Food52.
You can also use marsala if you can't find madeira.
I found the Madeira -- all set.
Please enter a valid email address.
Well played. You deserve a cookie.
We want your thoughts!
Our New Approach to Charitable Giving (& How to Get Involved)
Around the World in Scrambled Eggs
Shop for Less Than Fifty Smackers
A Purpose for Your Winter Walks
A Cutting Board with a Nifty Secret
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)