Chef Laurent Tourondel's tasty trio of BLT restaurants dot Manhattan like sea crystals on pommes frites. A French chef, Laurent reveals it is important to him to have braised beef short ribs, an American classic. "Short ribs are an amazing cut of meat," says Tourondel. "The amount of fat in the meat creates a very rich dish."
Tourondel offers these tips for making his (and any) braised short ribs recipe: "My recipe is best when it's made with good-quality wine. As the wine reduces, the flavor concentrates, so the better the wine, the better the flavor. Make the braised short ribs one or two days before serving because the flavors intensify as the meat rests in the sauce."
Tourondel cooks and serves short ribs in Staub enameled cast-iron cocottes.