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.

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.


Students give MasterClass an average rating of 4.7 out of 5 stars.

That with patience and persistence I can do anything.

While I changed the way I cook scrambled eggs from the first class I have more takeaways from this one.

outstanding as ever. Chef Keller's style and method of explanation is the best.

More cohesive and focused than the first series. Packed with great information and advice for those open enough to change old, unproductive habits and study in order to improve.


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. 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.


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.


My job requires me to travel from time to time and I'm now in the position where my cooked short ribs are going to end up maturing for approximately 2 or 3 days longer than chef did on his demo. Has anyone needed to do this as well? And if so, are/were there any dangers to this happening? In my head I'm equating it to them being "marinated" longer sort of speak, but I don't know if that's necessarily a good thing. If anyone could possibly lend a hand with this question I would appreciate it.

Adam R.

Made this for the second time for Christmas dinner. It turned out amazing and all of our guests loved it! We paired it with some excellent wine.

Rita W.

Love short ribs and was always confused about the bone! :) now I know. great lesson

Robyn A.

I can not wait to share this with my friends and family- they are going to be so happy! Thank you so much Thomas! game changer!