From Thomas Keller's MasterClass

Braising: Red Wine Braised Short Ribs

Chef Keller teaches you how to braise short ribs through a slow-cooked recipe that is worth the patience it requires. Learn how to make a red wine marinade, clarify it to become the base of the sauce, and reduce it into a finishing glaze.

Topics include: Braising: Red Wine Braised Short Ribs

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Chef Keller teaches you how to braise short ribs through a slow-cooked recipe that is worth the patience it requires. Learn how to make a red wine marinade, clarify it to become the base of the sauce, and reduce it into a finishing glaze.

Topics include: Braising: Red Wine Braised Short Ribs

Thomas Keller

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Sorry, I am very bad in English. I just would like to thank chef Keller. I am very sad the classes are finished. I really hope to see him again.

I would love to have tasted that sauce chasseur. Layers upon layers. The other main elevation to me was the braised short rib. 3 days. This Masterclass has inspired me to try these myself.

He really has a very genuine aspect to his teaching.

Awesome format, Thomas Keller is an amazing instructor. Even though it was mostly about meat I, as a vegetarian, watched it all.

Comments

Bob N.

I made these for a Kentucky Derby party last weekend, substituting cheesy grits for seminola. In testing the recipe earlier last week for my family, I made the short ribs using both the braising method shown in this chapter and sous vide for 54 hours at 53 C, finishing on a very hot grill. We preferred the sous vide version.

Andrew U.

Probably the best cooking lesson I have ever had. The sheer range of techniques is astonishing. The attitude that Thomas Keller brings to the kitchen of both detail, seriousness, fun and joy are a great example to all. It's taken me a couple of days to completely get my head around the details let alone cook it.

A fellow student

Update-I was able to click on 'Thomas Keller' on the top L of my screen and go to 'resources' and download the complete manual pdf for this section as the pdf for this single lesson had an error message. I would prefer to download individual lessons though and hope that the error will be corrected soon. Thank you.

Mike W.

What an amazing lesson and a challenging dish to make. I did the full three days but fell asleep during the braise and it ended up being 9 hours. The meat was fine but I had to work a little magic to revive the glaze. Dry fried mushrooms and very small portion of bacon did the trick. Served with truffle mashed potatoes and sweet chili and lemon baby Bok Choi . Mahalo Chef Keller and can’t wait to try to make this dish many more time. You Master Class has elevated my cooking and taught me so much.

Junior B.

I’ve been fascinated with your masterclass since starting the first edition, but this video made me want to comment and thank you for all the lessons. The way you tech and explain about the details and reasons, history behind the dishes are amazing. The only reason to be sad is that each new episode is closer to the final one. I hope to see a Cooking Techniques 3! Cheers

Ravit

I did it start to finish 3 days. Not worth it. Delicious. But....you know...short ribs always are...

Cathy T.

When I let my ribs sit overnight my sauce stayed liquid and did not become jelly like. What did I do wrong?

Karen B.

Not sure I like chef putting his utensils in the same water over and over again. Also don’t like him wiping the spatula on the same cloth he wipes the counter with.

Bob M.

My wife does not eat beef, so for Valentines dinner I made the Butter Braised Lobster from The French Laundry cookbook. Chef Keller's method of quick poaching the lobster and then removing the all the meat from the shell is almost fool proof. You are able to poach the lobster the day before so there is not a heavy work load the day you prepare the dish. The cookbook calls for topping the lobster with a potato crisp but that is one thing I screwed up so I topped the dish with Royal Trumpet mushrooms. The beet glaze is awesome and easy to make. I'm sure it can be used for other dishes as well.

Justin W.

Made this pretty close to the demo, but did not let it sit over for the second night. Felt like flavors were spot-on, but texture of boneless short rib after a 3:40ish minute braise was just OK. Not a ton of fat marbling that meat (compared to a bone-in short rib) which meant a drier mouth feel and a little more toughness to the final texture. Longer braise may have helped. Felt tender to the skewer when I took it out. IDK if the additional rest and re-heat would have changed that much. Seems doubtful. Flavor was outstanding, and I will make some additional attempts to get it dialed in. Used Yukon Golds instead of the polenta. Paired well, of course.