To submit requests for assistance, or provide feedback regarding accessibility, please contact support@masterclass.com.

Food

Braising: Red Wine Braised Short Ribs

Thomas Keller

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.

Play
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.
Get Started

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.

Thomas has motivated me to be a really good cook. I cannot thank you enough for giving me such an opportunity to experience such a masterful presentation that has affected me deeply.

these lessons on sauces were exactly what i was looking for, with the right foundation i can build my skills from here

Very well presented topics. Not just recipes, but the why and how of great cooking. I will have to rewatch many of then to get all of the info contained

This course much as, Masterclass 1 has been an exceptional learning experience. While I have been cooking most of my life (and that's quite a while) the various techniques of refinement and full on explanations for the various methods and processes are brilliant! Chef Keller is an excellent teacher. Thank you Sir for this marvelous experience!


Comments

William R.

A quick note on the wine.... It may not necessarily be a wine you want to drink. I used to work at a liquor store and knew some people who liked really sweet reds like Lambrusco. It should be a wine good enough that you would be willing to drink, but it also should be a dry red or at least a dry semi-dry wine. Sweet wines will ruin the meat.

Emilio A.

I started using Anson Mills last year after reading Sean Brock's book. Their products are superb!

laurent

Loved it. You have to try it, it's fantastic, and yes, worth the time and attention.

Kayla G.

Can't wait to try this. I might pair it with the potato puree from one of the earlier lessons. I am wondering if, instead of working with the marinade that has absorbed the blood, its possible to just make a new "marinade" so there are no traces of blood in the reduced sauce.

eylon E.

This calss was amazing and I loved it. Is it possible to make the same recipe in reduced time using a pressure cooker? will it come out as good as the regular method seems?

David J.

I love the lesson and I'd love a better explanation/reason for putting the cooked short ribs in the fridge over night. Is the final product that much better?

Karen F.

Incredible....how he explains things from lesson to lesson, teaching skills and techniques is amazing. He is so respectful of the ingredients, the process is something worth watching. Can't wait to try this.

David A.

Wow just wow. I've made Gordon Ramsays beef short ribs many times. I can't wait to try thing one.

A fellow student

From where I live, short ribs are normally sold in a slice format attached to bones. With that long amount of time to braise, it's not difficult to get the slices to be soft n tender. I will try a larger piece from Butcher after the ConV is over. Thanks for teaching, my kid has been looking forward to trying new dishes from me every day.

Matthias

Chef Keller is a true master, not only as a chef (this was beyond doubt also before MasterClass) but also as a teacher. He find exactly the right words to teach how to make his perfectly balanced recipes. Find attached my version of this dish. I used beef cheeks instead of ribs, and pan-fried the polenta. Also, when reducing the sauce, I added a little amount of port wine to balance-out the overall flavour - I can really recommend this.