Culinary Arts

Braising: Red Wine Braised Short Ribs

Thomas Keller

Lesson time 40:30 min

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.

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Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making 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.

The class inspired me with creative ideas and techniques. Chef Keller is engaging and I really enjoy his style of teaching. He's obviously an incredibly talented chef but that doesn't necessarily translate to a good teacher...chef Keller is both.

Thomas Keller is a great teacher. He would be an excellent professor...he knows how to teach people...he may not even realize this. I love his pace, voice, rythm etc. I learned a lot. Thank you Master Class!

Great improvement in my stock and sauces. I had many questions answered. Thank You. I love Thomas Keller's style.

Just great - please have him do another course!


Comments

Adam R.

Made this for the second time for Christmas dinner. It turned out amazing and all of our guests loved it! We paired it with some excellent wine.

Rita W.

Love short ribs and was always confused about the bone! :) now I know. great lesson

Robyn A.

I can not wait to share this with my friends and family- they are going to be so happy! Thank you so much Thomas! game changer!

Kelli D.

Looking forward to giving this dish a go! I love watching Chef Keller his so easy to understand, comes across so down to earth and so far my family have loved everything I've cooked from his classes!

Marcus K.

Worth every single minute of cooking/waiting. Problably the best dish our family ever had. What can I say? Another flawless recipe from the master.

Ali W.

Every now and then, you encounter true learning moments. Points in time where you feel and know with every bone in your mind and every part of your existence that you just became a little bit better. That you have truly experienced something magical and developmental that made you something more. I've probably watched 1000s of cooking videos over the years. Some are obviously better than others. While Chef Keller is consistently one of the best, this was something different. This course was like watching an artist create a masterful painting all the while understanding the how and whys of every stroke and knowing that you have the combined years of knowledge, ability and application that you can now do and teach this to someone else. I felt such euphoria watching this video and understanding how and why he did certain things in a certain order and how it would impact the final product. This lesson was so very engaging and I could almost taste the food as it was being prepared. I felt like I just became a better cook. I felt like I became a chef for the first time, even if just a home chef. I felt like I became a little better after watching this lesson. It’s an incredible feeling when so many lessons and experiences come together with such clarity. I could go on and on. Thank you Chef Keller!!!

Mike G.

This is a dish I will make. This looks like a great short rib recipe. I presume I can use the same approach and make a pot roast.

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.