Recipes Madeira-Braised Short Ribs with Parslied Potatoes 5.0 (3,521) Add your rating & review Emeril Lagasse uses boneless short ribs for this dish. The butcher at any market will remove the ribs for you.Plus: More Beef Recipes and Tips By Emeril Lagasse Emeril Lagasse Instagram Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, and cookbook author. Also, he won the National Best Recipe award in 2003 for his "Turkey and Hot Sausage Chili."Johnson and Wales University awarded him an honorary doctorate after he graduated from the institution. As he honed his skills and learned the art of classical French cuisine in Paris and Lyon, France, Lagasse broadened his culinary horizons. After returning to the US, Lagasse worked in fine restaurants in New York, Boston, and Philadelphia.His culinary skills have earned him awards and accolades. GQ magazine named him "Chef of the Year" in 1998. In 1999, People magazine named him one of the "25 Most Intriguing People of the Year." In 2004, Restaurants & Institutions magazine named him "Executive of the Year." Wine Spectator honored him in 2005 with its "Distinguished Service Award." Nation's Restaurant News inducted him into the MenuMasters Hall of Fame in 2006. New Orleans City Business named him "Restaurateur of the Year" in 2007. Food Network's South Beach Wine & Food Festival gave him a lifetime achievement award in 2009. The Smithsonian's 2012 exhibit "Food: Transforming the American Table 1950-2000" featured Lagasse's contributions to the culinary industry.Lagasse's restaurant company, Emeril's Homebase, is located in New Orleans and consists of a restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products. Food & Wine's Editorial Guidelines Updated on December 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Yield: 8 Ingredients 4 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces Salt and freshly ground pepper 1/2 cup all-purpose flour 1/2 cup extra-virgin olive oil 3 bay leaves 4 large carrots, coarsely chopped 4 celery ribs, coarsely chopped 1 large Spanish onion, coarsely chopped 8 garlic cloves, minced 1 large jalapeño, quartered through the stem 3 tablespoons tomato paste 1 1/2 cups Rainwater Madeira 6 cups beef stock or canned low-sodium broth 3 tablespoons finely chopped flat-leaf parsley Parslied Pototoes Directions Season the meat with salt and pepper and dredge it in the flour, tapping off any excess. Heat 3 tablespoons of the olive oil in a large enameled cast-iron casserole. Add half of the meat and brown it well on all sides, about 10 minutes; transfer to a large plate. Add 2 more tablespoons of the olive oil and brown the remaining meat. Transfer the meat to the plate and discard the oil. Add the remaining 3 tablespoons of olive oil to the casserole and heat it. Add the bay leaves and cook until lightly browned, about 20 seconds. Add the carrots, celery and onion and cook over moderate heat, stirring frequently, until barely softened, about 7 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring occasionally, until lightly browned, about 1 minute. Stir in the Madeira, scraping up the browned bits from the bottom of the casserole. Add the beef stock and bring to a boil. Stir in the meat and bring to a simmer. Cover partially and cook over moderately low heat until the meat is very tender, 2 1/2 to 3 hours. Stir occasionally. Make sure that there is always at least 1 inch of liquid in the casserole. Add water if necessary. Skim off the fat and discard the bay leaves. Sprinkle with the parsley and serve with the Parslied Pototoes. Make Ahead The short ribs can be refrigerated for up to 4 days. Add the parsley just before serving. Suggested Pairing Accompany these succulent short ribs with an equally rich, mouth-filling red from Portugal. Rate it Print