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.

This was very inspiring for me. I'm just a home cook, but I can't wait to try some of these lessons.

very good learning, from basics to things more complex, i recommend 100% all this course

Very good class, his cooking classes are great for beginners like me to get a basic understanding..

This class made me more comfortable when creating sauces and I can't tell you how awesome that is for me! I can't wait to try some of these techniques out.


Comments

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.

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?