Red Wine Braised Short Ribs (in-depth guide to braising)
690,803
Published 2020-12-17
00:00 Intro
00:18 Choosing the pot
01:57 Choosing short ribs
02:45 Trimming short ribs
03:56 Drying, Salting, Browning
06:33 Making the Sauce
09:55 Baking
10:19 Testing for doneness and resting in braising liquid
12:20 Deboning the meat, straining the sauce, and chilling
13:05 Reducing and thickening the sauce and warming up short ribs
5-6 Lb (2.25 - 2.75kg) bone-in beef short ribs
Salt and black pepper
1-2 Tbsp neutral oil (like canola or safflower)
2 sliced carrots
2 sliced yellow onions
4 sliced garlic cloves
2 Tbsp tomato paste
1 bottle (750ml) red wine with moderate tannin and acidity
2 cups unsalted brown chicken of beef stock*
7g (1 packet) powdered gelatin (if using store bought or wimpy stock)
Thyme sprigs
1 bay leaf
2 tsp pomegranate molasses (optional)
1 Tbsp all-purpose flour (either bleached or unbleached)
1 Tbsp unsalted butter at room temperature
*Brown Chicken Stock in the Instant Pot: • Instant Pot Chicken Stock
Brown Chicken Stock on the Stove: • Brown Chicken Stock
Trim the silver skin on short ribs. Put the oil into a large, deep, oven safe skillet or dutch oven and set over high heat. Dry the short ribs thoroughly with paper towels and season lightly with salt and pepper. Brown on all sides, adding oil as necessary and regulating the heat so that the short ribs brown steadily, but not too aggressively (do this in batches if necessary). Remove the short ribs from the pan. Add the carrots and onions to the pan. Reduce the heat to medium and cook stirring occasionally until golden brown. While the vegetables are cooking, preheat the oven to 300F (150C) with a rack in the middle, and sprinkle gelatin over the stock (unless it’s pretty gelatinous already) and let it sit for 5 min.
Add the garlic and tomato paste to the vegetables in the pan and cook stirring constantly until evenly distributed. Add the short ribs back to the pan bone side down snuggling them in between the veggies. Pour in the wine, stock, and enough water to almost cover the short ribs. Add the thyme sprigs and the bay leaf. Cover with a lid or a round piece of parchment paper. If using the paper, tuck it in so that it makes full contact with the liquid. Cook in the middle of the oven until fork tender, 3-5 hours.
Remove from the oven, flip the short ribs bone side up and let cool in the sauce to lukewarm, about 2 hours. Remove and discard the bones and connective tissue (or save for stock • Beef Stock (with leftover short rib b... ). Put the meat into a container and cool completely. Strain the sauce through a fine mesh sieve into a container and cool completely. Refrigerate the meat and the sauce overnight or up to 5 days (only cover once they are completely cool).
The next day, remove the grease from the sauce. At this point the meat and the sauce can be frozen if desired. Put the sauce into a large skillet and boil it down until slightly syrupy. Stir in the pomegranate molasses. Add the short ribs, cover, and warm up on very low heat flipping occasionally, about 15 minutes. In a small bowl, mash the flour and butter together with a fork into a smooth paste. Remove the short ribs from the pan. Taste the sauce. If it’s too salty, don’t reduce it anymore. Add a splash of water, and use the flour butter paste to thicken. If it’s not salty and still feels too thin, boil it down. If you feel that it needs help thickening, stir in the flour butter paste a bit at a time, bringing the sauce to a simmer after each addition. Wait 30-60 seconds after the sauce comes to a simmer before judging the thickness. Stir constantly. Taste and correct for salt. If the sauce ends up too thick or salty, add a splash of water. Pour over the short ribs and serve.
Mashed Potatoes: • Make-Ahead Mashed Potatoes with Butte...
The pan I use to braise: amzn.to/3nxs2m7 (affiliate link)
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All Comments (21)
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Many people are asking me about making this dish on the stove top. The only reason I'd consider doing that is if you don't have an oven. With an oven, you don't have to check up on it for the first 3 hours. On the stove top, you should check periodically to make sure it simmers very gently and flip the meat about once an hour. I don't braise on the stove top, so all of these are guesses, but I expect that a deep pot, like a dutch oven would work a lot better to trap the steam and get the top of the meat to cook. A skillet, like I am using might not be the best choice for the stove top. That being said, if you find that the top of the meat is not cooking at the same rate as the bottom, you can always cover the pan with a lid and keep it slightly ajar to let some of the steam escape. As far as the timing goes, we have a saying in the food industry: "it's done when it's done." Start testing after 3 hours, but don't be surprised if it takes 5.
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Helen, you are a born teacher - so well researched, simply and clearly explained with no gimmicks. Thank you!
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As a lawyer I can always recognize talented speakers...you are one talented speaker. Worlds ahead of that Adam guy.
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Man, I can’t believe all of this is free 😅 thanks a ton Helen!
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honestly, dishing on le creuset got me to subscribe. the excellent teaching kept me here.
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I'm a very experienced cook (I think) and I can't honestly say I learned anything new from this video. BUT (and I work in Education so do believe me) I can't help but notice how wonderfully clear and concise this video is. It's really really really excellent. I wish the Food Network showed more of this than the lifestyle nonsense it does that often doesn't even involve any cooking (I'm talking about you, Pioneer Woman). This is the kind of advice that people actually need!!
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This woman is absolutely amazing. I love her presentation her sense of humor and her knowledge. Can’t wait to make this. 8:36
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I tripled the recipe to feed 21 people for Christmas dinner and it was a big success. Basically I did it three times. I did the “Day 1” part on Dec 20th, 21st, and 22nd. Refrigerating the meat and liquid each day. Then on Christmas Day I did the “Day 2” part with each of the three batches. But, I only warmed the meat a little in the pan then moved the the meat and sauce to a hotel pan each time. Then I covered pan with aluminum foil and put it in the oven set to “Warm” (170°F) until dinner time, a few hours later. Meat was fantastic. My in-laws insist that these short ribs must be a new Xmas tradition. Huge success all around
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Professional Chef here - That was an excellent tutorial. I watched it as the image of the meat was simply tantalising! I really enjoyed your approach to dispelling some of the myths around braising. I work in fine dining and I think any home-gamer would be surprised at how straightforward it is to achieve restaurant quality results. All it takes is knowing some fundamentals and practicing - which is pretty much what most of us professionals do. In that respect, your video is excellent for people wanting to get next level with braising. Great video! - Looking forward to going through your catalogue! Merry Christmas x
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Great videos. I have worked 20 years in fine dining and you passed the test. I have watched a dozen videos and you haven't pissed me off yet! 😉 I am a fan.
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A great lady that gives great tips and a wonderful class in teaching. Why she doesn't have a million subscribers is shocking. Thank you for your time and great instructions!
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Helen is simply one of the best food youtubers for the homecook. She gives by far the most practical advise.
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I have been braising for 40 years some times successfully and sometimes with dry shoe leather. Never have I clearly understood why I succeed or fail until your video. Your teaching style is fantastic. Thank you so much for this wonderful video. Im googling pomegranate molasses right now lol. 👏🏻👍🏻😃
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I braised my short ribs on my stove top, red wine, etc. One would never know it was not braised in the oven. It was flavorful, fall apart tender and absolutely delicious. If you do not have use of an oven, this recipe will be just as delicious braised on stove top. As long as you cover tightly, I used heavy duty foil w/lid from the pot...superb
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Helen, I don’t know how I haven’t discovered your channel earlier. You’re a treasure. I’ve made short ribs a million times and it’s always a favourite, but sauces are not my strength, I will use your method next time. So straight forward.
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I just found this video and I am so glad I did after a failed attempt at short ribs. I now know exactly what happened and how to fix it for next time. Thank you so much.
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That parchment paper thing is a Pro Tip for sure.
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Oh my gosh I learned more from this short video than I have in the last 40 years!! Thank you Helen 🙏🏼 you are Fabulous! P .S. I will astound my guests next week with your techniques ❤
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I used to stay at a hotel on business several times a year and they served a braised shortrib on a bed of mashed potatoes that was to die for. Of course business travel is out and there's no telling when I'll return. I've been wanting to replicate that dish. This not only met, but exceeded the flavor, aroma, color and texture. Thank you for explaining things in common language, and giving us the 'why' not just the 'what'. You are a natural teacher; precise, concise and a joy to listen to.
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I really like how the cooking channels I watch use each others' ideas while still doing their own thing. Variations are good.
