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.
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.
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!