Braised Short Ribs Braised | Cooking Master Class

Braised short ribs are the ultimate comfort food! This cooking video is a full, in depth breakdown of how to braise short ribs for the most tender dinner ever! (Recipe Below) Short ribs by nature are a very tough cut of meat. They require slow, low cooking to break down all of the connective tissue. That is why the most common cooking method for these are braising or smoking. This recipe, while it seems intimidating, is very easy and doable. Because of the low and slow cooking method, it is very difficult to overcook the short ribs, making it a fool proof dish. Red Wine Braised Short Ribs Ingredients: 4 pcs 14oz Boneless Beef Short Ribs 1 Onion, Large Diced 2 Carrots, Large Diced 4 stalks Celery, Large Diced 8 Garlic Cloves 3 sprigs Rosemary 1 bottle Red Wine 2 quarts Veal Stock Kosher Salt As Needed 1 cup Extra Virgin Olive Oil Method: 1. Preheat the oven to 300º 2. Season the short ribs and allow them to stand for two hours, covered in the refrigerator 3. Heat a heavy bottom braising pan to high heat and add the olive oil 4. Once the pan is very hot, sear the short ribs on both sides until golden brown. 5. Remove the short ribs, and immediately add the vegetables to the pan and caramelize 6. Add the red wine, reduce by half 7. Add the short ribs back to the pan with the herbs and cover with the veal stock 8. Bring the stock to a boil and cover with aluminum foil 9. Place the pan in the oven for 4 hours 10. They should be fork tender 11. Remove the pan from oven and allow to come to room temperature in the braising liquid 12. Reduce the sauce over low heat, skimming the grease off as it collects at the top 13. Once reduced by 1/4, test the sauce for seasoning and pour back over the ribs