How to Make Red Wine-Braised Short Ribs | Bon Appétit
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- čas přidán 16. 02. 2015
- Bon Appétit host Alison Roman teaches you how to make flavorful red wine-braised short ribs with a golden brown crust that will excite your taste buds. This mouth-watering recipe will impress even the most hard to please foodies and keep them coming back for more.
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How to Make Red Wine-Braised Short Ribs | Bon Appétit - Jak na to + styl
This popped up because I just watched Alisons recent recipe in which she makes clear she does NOT use red wine anymore 😅
Woahhh,,, the ancient archives
As a chef, these videos satisfy me. People who know what they’re doing, high-quality ingredients and workspace, masterful editing, and great video quality.
yep…will definitely make this!!!!
When old school videos show up in suggestions.....❤
I just made these yesterday and short ribs in general for the first time. It was amazing! So so good. Made them With Ina Garten's Herbed New Potatoes and I can't wait to make it all again. Funny how they threw raw or barely cooked 🥕 in at the end to make it look fresh, cause the carrots don't actually look like that after three hours in red wine.
Those are definitely new carrots added at the end.
I've made this recipe several times. It's absolutely wonderful. Can't wait until it gets a bit cooler outside, so I can make it again!
You deserve it anytime, i'm making Molly Baz's Beef and Bacon Stew right now and while my kitchen is uber hot with the oven on, it still smells so good, that i can't wait for dinner later :D
Pretty cool she has come along way.
Whenever I make Braised Short Ribs or anything braised I make sure to put a bunch of garlic in there for flavor goodness and to good health.
backslash comfort
How long did you braise these ribs?
So what were we going to strain out at the end?
Tips, if you want it as rich as in the restaurants, because what this video shows will not get you there. Cook down wine and chicken broth by half beforehand, then add brown gravy or au jus powder mix to it. I use 2 bottles wine and 32 oz chicken stock, and a whole pack of powder. Cut two whole garlics in half and saute in the pan till brown, leave in the pan. Add a whole small can of tomato paste, a couple tablespoons of dijon, garlic balsamic glaze, and anchovy paste. You won't taste any of these things in the final sauce. It will only make it more rich. Forget spooning off fat. Put it in a tupperware in thee freezer for 40 minutes and then scoop the fat off the top when it rises.
Hi! Would you cook down the wine and broth before searing the ribs or after? Or in which step would you do so? Also, the the garlic that’s browned when would you do so as well? Thanks!
Just like cooking mama
What Temperature did you cook them at?
Alison is very good to you....I believe!
Look tasty - you should plate them at the end to show.
I like Carla the best.....and Brad of course.
It is so hard to find meaty beef ribs of any sort around here - any suggestions?
Costco.
You defiantly replaced the carrots! No way in hell they looked like that after 3 hours of braising
Lmao those carrots are RAW!!
Exactly lol
So you removed the beef fat (which was already there( from a beef dish to introduce pork fat? Makes no sense.
Why do cooking shows always describe their pots and pans as 'very hot'.... can you give a temperature? I know that every stove will be a bit different in its heat output, but even a ballpark would be more helpful than 'very hot'. Other than that, this looks positively delicious!
jdh15 smoke is almost coming off the pan is a clear visual of very hot. in addition, if you try to hold you hand about 3-5 inches of the pan you wont be able to keep it there for long amount of time bc its very hot
How can you know the temperature of your pan when it’s on a stove?
Dont you have to cook down the wine a little bit?
Big mistake for first time wine cookers
@@abelramirez7762 Sorry, what??
@@omarqb I meant that people tend to not reduce red wine when cooking with it (usually people using it for the first time)
@@abelramirez7762 oh, yes. Absolutely.. Using wine adds such wonderful favor, but it has to cook down/reduce..👍
I prefer Wolfgang Puck's reciepie
his are boneless.... that's lame... much better with the bone.
Everybody's favorite thing to make? That's hard to believe
Much better recipes for wine braised short ribs out there. Surprised this made the Bon Appetit list. Nothing against the chef, just not a good recipe.
OMG, the amount of oil on such fat rich protein
Whenever I braise short ribs at home I end up with that very tough membrane (connecting the meat to the bone) left on each portion. It never tenderizes, even when the meat itself is otherwise falling off the bone. I never see anyone remove it in how-to videos, and it's never tough when I get short ribs in a restaurant. What am I doing wrong?
dmmontal Think you're talking about silverskin, easily removed with a knife
Alison roman is such a Marie Antoinette
Lol well I guess she doesn’t want to deglaze the alcohol
Cook off the wine, some. Thank me later....
Caught you at 3:40, you used spring onion greens instead of actual chives
Akram Mohamed I think she used chives.. Spring onion greens are much bigger! Chives are small and thin!
she didnt even taste it
Big Tip, Pancetta is not smoky. It has zero smoke. I know because I raise Berkshire hogs and make my own pancetta and guanciale and there is no smoke. Bacon is smoky.
thats what she said lol
wut
good thing that's what she said then
She said pancetta was porky without being smoky which could overwhelm other flavors. She knows her stuff, so I think you misheard her somewhere.
Big tip, don't talk smack about fellow female stars and who are of color 😒
You can tell this chick can't cook. someone showed her how r do that like a hr before Showtime. you reduce the red wine to cook some of the alcohol out of it. add tomato paste and flour to the cooked onions before adding the end to thicken. add fresh garlic cloves, rosemary, fresh thyme and then pour over meat in a Dutch oven.
Don't be so anal. Recipes are methods, guidelines, not strict instructions.
Ivan Stjepanović Well yes, but sometimes you have to follow the recipe to get the right thing.
no, rules were broken, lolitah is right
Are you suggesting that there is still alcohol in this dish after braising for 4 hours and then reducing the strained braising sauce?
Are you too stupid to even Google and find out that Roman was a senior food editor at Bon Appetit, a regular cooking contributor to the NY Times and the author of one of the best selling cookbooks of the past few years?! Or do you think Bon Appetit and the NY Times are easily hoodwinked by a chick who can't cook?!
*forward slash comfort.