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.
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.