Red Wine Braised Short Ribs Recipe [click arrow to the right (on iPad) or scroll to see Ingredients]
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- čas přidán 7. 08. 2024
- What could be better than slow cooked beef ribs with a silky, savory, succulent sauce? We're making Red Wine Braised Beef Shortribs!
Ingredients
2 pounds bone-in Short ribs, about 4 inches each in length
Light Olive Oil or Vegetable Oil
2 Tbsp Unsalted Butter
2 Onions
2 Medium Carrots
2 Celery Ribs
Bouquet Garni (one sprig each: Rosemary, Thyme, Parsley, 1 Bay Leaf) tied or wrapped in Leek leaf or cheesecloth
2 Tbsp Tomato Paste
1 Bottle Dry Red Wine (Zinfandel, Cabernet Sauvignon)
1 14oz Can Chopped Tomatoes
Opt.: 1/2 cup Dried Shitake Mushrooms, re-hydrated, or
1/2 cup Fresh Wild Mushrooms
Beef or Chicken Stock, or Water to Cover
Salt and Pepper to taste
As a finishing touch, make a garnish of grated lemon zest, finely minced parsley and garlic (Gremolata). and drizzle over top of ribs.
00:00 Introduction
00:40 Ingredients
04:05 Trimming the beef
07:50 Searing the beef
11:40 Sweating vegetables
14:15 Deglazing the pan
16:30 Braising the beef
22:20 Blending the sauce
26:00 Simmering the beef in sauce
26:30 Plating
28:00 Gremolata
28:50 Outtro
POLENTA Recipe
200g Polenta
200ml Milk
800ml Water
125g Unsalted Butter
75g Grated Cheese (Parm/Mozz/Emmental
Nutmeg to grate
1 Spring Thyme (leaves only)
Salt/Pepper to taste
In large saucepan, bring Water and Milk to boil. Stir in 1 teaspoon Salt, then “rain” in Polenta grains, whisking continually for 2-3 minutes over high heat.
Reduce heat to very low, cover and cook for 30-35 minutes, stirring every 5 minutes with wooden spoon.
When Polenta pulls away from side of pan, remove from heat, stir in half the butter (in pieces), grate in Nutmeg, add the Thyme leaves.
Cover and let rest for 5 minutes, then stirr in rest of the butter and the cheese. Adjust seasoning, then serve.
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"Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef."
For more information on Artistic Gourmet Adventures, check their website,
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
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Hi Walter, you ask what could be better? Well, you jumping through the screen and cooking this for me!
Ahhh, that would be fun!
😂😂😂
Amazing tutorial and great personality. Keep up the good work chef!
Thank you so much for your kind comments, and thank you for watching!
Whenever I try a new dish, I watch six to eight YT videos to find the best recipe for that dish. I used this one as the basis for cooking short ribs for the first time. Winner!! They were absolutely fantastic! I think the only ingredient I left out was the tomatoes. Used beef stock. Immersion blender is a nice touch if you have one of those. Makes a smooth, velvety finish to the sauce.
Okay I made these yesterday me never cooked with 🍷 I was skeptical so out of 8 packs beef ribs I only cooked 4 pkgs of 4. They are too expensive to mess up. You said add the whole bottle of wine to reduce I was nervous. LET ME TELL YOU THESE WERE A 5 STAR RESTAURANT MEAL!! The kind of meal you’d pay $100 for just one rib plated on a dish. I had creamy garlic mash potatoes and asparagus. This is way better than oxtails and I love oxtails. Thank you chef this was excellent. I seared my meat with flour that was my only change. I followed your instructions and it was amazing. ❤️❤️🍷🔥🔥🔥I’m also a Texas. 🤠
That is just so awesome! Thanks for watching and thanks so much for letting me know how you enjoyed it!
So cool with the rolled leek. Never heard of before. Thank you. 😊
You are so welcome! Thank you for watching!
Great job Chef!
Everyone can't make good braised short ribs, but yours look superb. Can't wait to make some for my Mom.
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Thank you so much, I hope you love them! And thanks for watching!
Please show me of your great recipes for my favorite dinner of all Steak 🥩 Diane! I’m sure your audience would love that recipe
What a great suggestion! Thanks for the idea, and thank you for watching!
Dude, your mouth watering for it, makes my mouth water for it!! 🤤
Hahaha, that’s good to hear! Thank you for watching!
i like to use bonless short for shredded beef tacos😀👍! corn tortillas and salsa verde , queso fresco and lettuce or fine shredded cabbage ✌️
I’ve always seen the gremolata traditionally with lemon zest. I’ve made it with orange zest and it was pretty dope. Try it sometime
Excellent! I’ll def give it a go. Thanks for watching!
Wow,,, this is a great recipe. I had to waste time on two more before I found this page. The others had NO herbs?! The bouquet Garni is a must do. Thank you.
Aw, thank you so very much! And thanks for watching and commenting!!
Lovely. After cooking, i usually let cool then i remove the bones and all fat and grizzle and serve the NEXT day. Overnight the flavors develop to another level of amazing
For sure, the best flavor is the day after! Thanks for watching!
Yorkshire pudding and a standing rib roast at Christmas... :) Ask me how I know!
I appreciate that you explain and TEACH technique & the reasons why you do the things you do every step of the way. Thank you ~New subscriber 👍😊
Thanks so much, and thank you for watching!
Perfect timing, Walter! I just bought short ribs yesterday, for tonight’s dinner. Merci, mon ami
Oh great, can’t wait to hear how they come out! Thanks for watching!
That was the best meal EVER....THANK U!!🥰
Oh wow, so glad you enjoyed it, thanks for watching and for your kind words!
I have made this dish several times- delish! Thank you Chef Walter!
You are so welcome! Thanks for watching, and for letting me know how much you enjoy it!
How blessed am I to hv stumbled up on YOU sir?? ? 😮
Aw thanks so much; and thanks for watching!
looks good, great job
Thanks so much, and thanks for watching!
THAT LOOKS SO DELICIOUS YOU ARE A VERY PATIENT CHEF . YOU TAKE YOUR TIME IN EXCELLENT PRESENTATION.
Thank you so much! And thanks for watching!
Hi Chef I’m a new member from NJ I’m glad yo be a member.😊
Oh thank you so much, glad to have you tuning in!
So excited to make this at our first real cold snap!! Thanks for sharing your knowledge and experience with us home cooks!!!
You are so welcome, and thanks for watching!
0:36
Wow amazing chef
Awww, thank you so much, and thanks for watching!
Got some good tips. Thanks!
Oh you bet, thank you!
Really Brilliant Chef ! This is what I'm / how I'm going to do short ribs the next time! Perfect syncopation, explanation, and technique!
Thank you for this! Subscribed, Liked, Commented, and Bell Rung! Awesome! My new favourite for long cut short ribs!
Oh thanks so much, and thanks for watching and subscribing!!
Can I do in the oven … what temp and for how long ?
You're killing me ,I Love beef short ribs. Looks amazing, thank goodness my husband is a butcher so I can always get good ribs. I will have to make this.
Oh that’s awesome! How great to have your own personal butcher! Thanks so much for watching.
Looking forward to more awesome recipes
I love braised Short ribs
Omg need to have that recipe for the polenta
Thank you for pointing that out…I have added the Polenta recipe in the description! Thank you for watching!
Going to make this on Saturday! Do you have a recipe for mashed cauliflower? Got two heads in my Imperfect Food box this week & thought that would be good to serve with this dish. Love your videos!
Thanks so much for watching Bonnie! And yes, I have a new recipe for Roasted Cauliflower Mash that would be perfect! Haven’t done the video yet, so I will email the recipe to you!
You can also use gelatin to thicken it. Then it won't break down like corn starch.
I've always wondered how it would come out if you just stuck the meat in a pot of plain water.
Thanks Chef Walter, I made my first ever batch of short ribs last week. I made them by the seat of my britches-after watching several videos. I believe the meat was thick pieces of chuck roast, they were very tasty and tender. I have never cooked with wine, alcohol being taboo in my upbringing, but was curious about it and today I found your video. What does it bring to the dish you are preparing? I appreciate your no nonsense teaching style and a very informative video. Thanks again.
Hey Jim, thanks so much for watching! What the wine brings is really deep flavor, as it is quite reduced, the alcohol evaporates rather quickly, and the natural sugars intensify and adds wonderful flavor to the dish. Thanks again for watching!
Oh, and the sauce! I completely forgot to mention that the wine intensifies the flavor of the sauce!
Very good instructions. We just love our bell peppers, will adding them change the taste tremendously?
Thanks so much; and adding cooked peppers just brings a more subtle sweetness:)
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I'd use that fat for Sunday morning hash browns.
Oh, yes indeed!
17:51: Thanks for sharing. Near the end of the video, it dawned on me that you braised the meat stovetop. Is there any particular reason you prefer that method versus cooking in the oven?
Hi Silk, thanks so much for watching! Actually, no particular reason; sometimes I do it in the oven as well, works great either way. Many times, it depends on how many other things I’m using the stovetop for!
Mirepoix is ONLY carrots, onions and celery. Nothing else. Sorry, had to be obnoxious and throw in. Just discovered your channel and realized what Sunday dinner is gonna be. 😊 Thank you, sweet person for sharing.
No worries; thanks so much for watching!
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Thank you for watching!
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Thank you so much!
23:25 What is "veal glass"? And all of the vegetables that you started out with (carrots, onions, celery) - where did they go? Did they just cook down until they dissolved? Finally, that's the smallest cooktop I've ever seen! I was wondering how you don't burn your hand on the knobs when using large cookware. 🤔 Great video and thank you for sharing your knowledge! It's now Dec 2022!
Haha! Veal Glace (prom. Glass) is a highly concentrated and reduced stock made from roasted Veal bones, and fortified with Port or other alcohol (the alcohol is cooked out, leaving the concentrated flavor).
And yes, the stovetop in my French kitchen can be a space challenge! Thank you for watching!
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Thank you for watching!
Onions always first the water in celery will prevent the onions from caramelizing.
Thank you for watching! Indeed, if we wanted to “caramelize” the onions, we would need to put them in first; however, in this case, we are simply aiming to “sweat” all the vegetables (cook until soft and translucent) together. Thanks again!
One bottle red wine minus a glass or two...or three...note to self, buy two bottles!
Hahaha...guess I should amend the directions! Thanks for watching!
Classic braising is not cooked in liquid, that's stewing. Braising is mirepox/aromatics covered with liquid and the meat above the liquid, meat should not be in liquid. Classic pot roast is not in liquid. Braising is essentially steaming the meat.
Thank you for watching!
Where is the adress
Hi Sheila, thanks for watching! Did I omit an address? Sorry, not sure what address you’re referring to?
Anybody else click on this video because the man in the thumbnail is FINE!!!💖
Hahaha! Thanks for clicking, LOL; hope you watched!!
Are people really too ashamed to call it grits, to where they have to give it this fancied up man call polenta...
I'm just curious...
Haha, I get ya! They are both ground corn…The subtle difference is that grits are made from white corn and polenta is a finer grind from yellow corn. Thanks so much for watching!
Caramelize
I've always wondered how it would come out if you just stuck the meat in a pot of plain water.
Can I do in the oven … what temp and for how long ?
Yes, you can absolutely do in the oven. Set temp anywhere from 135C/275F to 160C/320F. Cover and cook until very tender (2.5-4 hours, but longer if necessary). Thanks so much for watching!