Lesson time 40:35 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.
Topics include: Braising: Red Wine Braised Short Ribs
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.
Thank you ever so much, what an enjoyable and enlightening series!
Hi - I was a line cook years ago during college. It was at an Italian restaurant in Narragansett RI (1990-1995). I made pasta, Sautee and appetizers. It was always a lot of fun. I am taking these classes to enjoy cooking at home. I recently got inspired to make a pot roast for my family and got good reviews.
Given me much more comprehensive knowledge of origin and derivation of stocks and sauces
Thoroughly enjoyed this amazing MasterClass! My husband and I learned SO much in such a short amount of time. Highly recommend! :)