That technique of adding the celery after the caramelization is something you never see on so many cooking videos. I also loved the creation of a new mirepoix for the finishing sauce was beautiful. I learned so much from this demonstration and Chef Leonards's easy-going style made it much more enjoyable to watch.
I've been braising for a long time with great results, YET I learned so much from this video. Learning about how celery can release too much liquid into a "browning" situation - too early, was very instructive. I also loved the change up at the end - rather than just straining the braising liquid and maybe thickening it - he introduced a fresh mirepoix to the situation and cultivated even more flavors. Sweet. (I mean...savory... :)
Just when I thought I knew everything. You taught me about celery, you taught me about mushy vegetables, which I hate. You taught me about adding spices at the end. Short ribs, my Sunday dinner this week. Thank you for this video
I like this guy! He looks like a plumber or an electrician but his hands... like a pianists, reveal the artist within. Chef Ed, I tip my hat to you sir!
Bravo Chef. Excellent demonstration of techniques. Few ingredients delicious flavour. So many different ways to do the sauce for the short rib and cook short rib itself. This one worked out very good for me. Nice tips for the celery being added later for people that dont know. Helped me too.
Great presentation, the nit picker comments shows just what you watched the video for, to nit pick, I watched it to get good tips on something I already know how to do, but thought I'd learn something. And I did.
You are the master of cooking chef Edward I like your way of explanation I am your student from now on Thanks for all the information you give during the cooking
Do you season with the short ribs with salt and pepper first. Just want to do it right. Since he was so detailed, I did not see him do that. Perhaps he was demonstrating for future chefs who already knew. Thank you for any information. Have some thawed out bone-in short ribs ready to go.
I take the vegetables and sauce at the end and push them through a mesh strainer, T then reduce the sauce. It always turns out fantastic, to each their own though.
Those are very good but I prefer my copper pans that I bought at E. Delerin restaurant supply store in Paris not too far from Le Cordon Bleu. Nothing cooks as well as copper pans.
basic technique in making a sauce. the reason he did not add salt at first is because the meat, the vegetables, and the wine give a strong taste after the reduction. WHICH IS WHY in french cooking, it's usually added at the very last minute (only if necessary).
Coming here after my failed attempt at brazing short ribs and after watching still not understanding what went wrong. The only differences from my preparation was salting the beef prior to searing and had the oven at 300 instead of 325. I gave them 3 1/2 hours, checking periodically, before pulling them out of frustration for not breaking down yet. I regularly braise chuck roasts in similar fashion and they turn out amazing. Do short ribs just take that much more time, or am I missing something?
350 is the standard and you can go a little higher or lower but that will vary on cooking time, and not all ovens are equal so you just have to experiment with it. 350 is your starting point though.
hkballer13 Water is fine and I know that at certain times in history that was all that was available (thanks great Gran) however I would add a touch more tomato paste. That being said braising is "slow cooking in a flavorful liquid": so try a mild vinegar, even a stock as long as it isn't over-seasoned. I've used a quick veg stock in a pinch. (SOMEBODY drank the wine hem hem). This video is an excellent primer on this classic btw, and I understand his French pronunciation.
You know folks..if its perfect French you want go to Paris. If you want to learn to cook..watch this vid. This presentation is on braising short ribs in a French style. He's not going over knife skills, pot selection or seasoning. You can learn that in other vids if you need to. This is an American chef ( trained and teaching in the worlds finest culinary institution ) teaching you how to cook an elegant piece of meat. It's not a French class or cooking 101. Nothing wrong with those but this aint it. And for all you Francophiles and Euro punks..there are a ton of vids on the Tube made by folks speaking English as a second language ( as I do ) and their pronunciation is often not great. But they can be understood and you can learn from them. The American phrase "chickenshit" comes to mind when I read the comments in this thread.
Does anyone know if salt is to be added to this recipe? And how long do you keep the meat in the oven? I am a little confused about the cover on the pan. Do you cook with the pan covered for half the time then take the cover off? Because in the video, the cover was still on
+Sinfuldavy Damn! Season at the end of cooking. Leave the top on for about an hour then off for about an hour. Ususlly in the USA the meat is done when it releases from the bone. In France they prefer it less cooked and its served when tender but still has a "response".
Not exactly. If all the sides of the meat are cooked you do technically get more flavour but it will be at the expense of overcooking the meat. When you braise the meat as this video shows, the final product would tend to be a soft and tender meat. If you sear all the sides, the meat would be at risk of being tough and chewy after the braise.
You can tell I lived and spent a lot of time on the gulf coast and New Orleans, because when he was saying add to mash or spätzle, I was thinking long grain brown rice and hit that sauce with one hard shake of hot sauce at the end, two if your black or cajun. ;)
Six minutes is hardly enough time for thick pieces of meat to go cold at room temperature. That also the usual amount of time you let meat rest. And the bigger the protein, the longer you let it rest. Take turkey for instance. Many chefs advise letting the entire bird rest for 30 minutes after it comes out of the oven.
What about mentioning time in a stovetop pressure cooker for those of us who do not like the Instant Pot type. Times for the Lagostina Ticina stainless pressure cooker. Your electric type cannot go on your open fire on a picnic either. We always prefer the old fashioned way of cooking.
A 325* oven will raise the temp in the pot in the video to over the boiling point of the liquid.. That braise is going to boil, and boil hard. A 250* oven would be more like it. Maybe 275*.
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That technique of adding the celery after the caramelization is something you never see on so many cooking videos. I also loved the creation of a new mirepoix for the finishing sauce was beautiful. I learned so much from this demonstration and Chef Leonards's easy-going style made it much more enjoyable to watch.
I've been braising for a long time with great results, YET I learned so much from this video. Learning about how celery can release too much liquid into a "browning" situation - too early, was very instructive. I also loved the change up at the end - rather than just straining the braising liquid and maybe thickening it - he introduced a fresh mirepoix to the situation and cultivated even more flavors. Sweet. (I mean...savory... :)
What is a mirepoix?
8+ years later...the BEST short rib-braising vid I've seen. Thank you chef!
th-cam.com/video/QnxLau7m600/w-d-xo.html
Gotta brown the ribs on all sides...The absolute must for braising short ribs
Just when I thought I knew everything. You taught me about celery, you taught me about mushy vegetables, which I hate. You taught me about adding spices at the end. Short ribs, my Sunday dinner this week. Thank you for this video
The mirepoix is not consumed. It is there to lend moisture to the braise and flavor to the sauce that results.
I add additional carrots during last hour they cook in the sauce Wow serve as a side 👍👍👍
InstaBlaster...
This guy is quite the talent -- amazing looking food; complicated dish from sophisticated guy; and he speaks so eloquently.
I like this guy! He looks like a plumber or an electrician but his hands... like a pianists, reveal the artist within. Chef Ed, I tip my hat to you sir!
I see a lot of junk instructors on TH-cam but this guy is really great. Nice vid.
One of the best cooking videos on TH-cam.
Bravo Chef. Excellent demonstration of techniques. Few ingredients delicious flavour. So many different ways to do the sauce for the short rib and cook short rib itself. This one worked out very good for me. Nice tips for the celery being added later for people that dont know. Helped me too.
Really like your style and the way you put the important parts across.
Great presentation, the nit picker comments shows just what you watched the video for, to nit pick, I watched it to get good tips on something I already know how to do, but thought I'd learn something. And I did.
Thanks for teaching this plate! Im going to cook this for my father in law !
Thanks Chef ,
Ive tried this 4 times so fat And getting better each time.
You make it look so easy.
😆
Great chef and outstanding teacher. Thanks for all the tips and knowledge.
You are the master of cooking chef Edward I like your way of explanation I am your student from now on
Thanks for all the information you give during the cooking
Outstanding: Wonderful teacher ... easy to follow with great detail.
Thanks !
I’ve made this recipe many times and it never disappoints !
Thank you so much for all the great tips! Would love to go to cooking school
My god that is amazing.Thanks you so much for your great tips and techniques.
i'm a cia grad , this guys a great teacher
chefbaz74 me too, I worked for a cordon bleu chef for a few years early in my career and he was very good.
Really excellent techniques. Thank you!
Very nice, professional presentation, I wouldn't change a thing.
Beautiful Dish Chef !!
Over-the-top and invaluable instruction!
Looks really yummy! Thanks! Cannot wait to try this!! Xoxo
Very nice video, great see a video without crap music which you seem to get in most videos
I've got some Wagyu short ribs from SRFarms that were just waiting for this video.
A good reason to open a nice bottle of Cab as well.
5:07 Even pro chefs forget that pots right out of the oven are really hot.
This chef still around?
Great work, great explanation. Thanks, very much
Fantastic teacher.
Do you season with the short ribs with salt and pepper first. Just want to do it right. Since he was so detailed, I did not see him do that. Perhaps he was demonstrating for future chefs who already knew. Thank you for any information. Have some thawed out bone-in short ribs ready to go.
Yes you should season them before the searing it.
I take the vegetables and sauce at the end and push them through a mesh strainer, T
then reduce the sauce. It always turns out fantastic, to each their own though.
I'm going to make these tonight. Thanks for the video!
Nicely done!!
On point. Well done chef.
Oh yea, great demonstration!
thanks, chef. great tutorial.
I love the pans he is using ~! beautiful.
Those are very good but I prefer my copper pans that I bought at E. Delerin restaurant supply store in Paris not too far from Le Cordon Bleu. Nothing cooks as well as copper pans.
@@jamesmorrison7847 copper pans look great the pans he uses are much better for cooking. They're all clad by the way
Hehe eating the short ribs I made while watching this. I omitted the celery all together.
That was a great lesson..thank you!
Excellent instructional video!
Great video, thank you chef Leonard.
I love slow foods, my sauce kept coming out wrong, but not this time. Great video
excellent instruction - thank you!
Maybe I missed it, but you did not state how long the short ribs are in the oven
4 yrs
basic technique in making a sauce. the reason he did not add salt at first is because the meat, the vegetables, and the wine give a strong taste after the reduction. WHICH IS WHY in french cooking, it's usually added at the very last minute (only if necessary).
Coming here after my failed attempt at brazing short ribs and after watching still not understanding what went wrong. The only differences from my preparation was salting the beef prior to searing and had the oven at 300 instead of 325. I gave them 3 1/2 hours, checking periodically, before pulling them out of frustration for not breaking down yet. I regularly braise chuck roasts in similar fashion and they turn out amazing. Do short ribs just take that much more time, or am I missing something?
All day, every day and twice on Sunday.😋
Very nice my friend.
Well done!!!
Meat doesnt get any beefier than beef short ribs. I love them.
Yes it does. Try the cheeks or a tongue.
PUNKem733 just made a great hash with beef tongue.
@@lesliejacobs1439 I bet that was incredible. I wanted to say Beef shorties are incredible, I smoke them a lot.
I would pay a King's ransom to have his skills!
how long do I need to bake the ribs for?
excellent video
thank you, chef.
325 for how long? did I miss that?
Till toothpick tender
2 to 3 hours
350 is the standard and you can go a little higher or lower but that will vary on cooking time, and not all ovens are equal so you just have to experiment with it. 350 is your starting point though.
Excellent!
Great video! What would be a good wine substitute?
It would be a better video if the camera could be closer
hkballer13
Water is fine and I know that at certain times in history that was all that was available (thanks great Gran) however I would add a touch more tomato paste. That being said braising is "slow cooking in a flavorful liquid": so try a mild vinegar, even a stock as long as it isn't over-seasoned. I've used a quick veg stock in a pinch. (SOMEBODY drank the wine hem hem). This video is an excellent primer on this classic btw, and I understand his French pronunciation.
Dog piss
Costco has prime boneless short ribs guys
Stop it
The best all the way!
Thank You some great tips!
Its very beautiful god bless you thanks
finished mirepoix...awesome
Great Chef thanks!
How long in the oven? Please...I want to try?
You know folks..if its perfect French you want go to Paris. If you want to learn to cook..watch this vid. This presentation is on braising short ribs in a French style. He's not going over knife skills, pot selection or seasoning. You can learn that in other vids if you need to. This is an American chef ( trained and teaching in the worlds finest culinary institution ) teaching you how to cook an elegant piece of meat. It's not a French class or cooking 101. Nothing wrong with those but this aint it. And for all you Francophiles and Euro punks..there are a ton of vids on the Tube made by folks speaking English as a second language ( as I do ) and their pronunciation is often not great. But they can be understood and you can learn from them. The American phrase "chickenshit" comes to mind when I read the comments in this thread.
You don't need a Frenchman to teach you to cook French Cuisine, as you don't need an Italian to teach Italian cooking. Techniques vary and evolve.
Well said Richard Richardson!
Richard - Anger issues?
Did I miss how long the ribs were in the oven?
I like how he says multiple times great flavor without even tasting what he just cooked.
Does anyone know if salt is to be added to this recipe? And how long do you keep the meat in the oven? I am a little confused about the cover on the pan. Do you cook with the pan covered for half the time then take the cover off? Because in the video, the cover was still on
+Sinfuldavy Damn! Season at the end of cooking. Leave the top on for about an hour then off for about an hour. Ususlly in the USA the meat is done when it releases from the bone. In France they prefer it less cooked and its served when tender but still has a "response".
Thanks, I think
No salt?
How long in the oven, you said half time of cooking process you take the lid off; what’s the total cooking process
no s&p? 😔
good
Thanks for the video. I do wish there wasn't distortion on your mike, though. Had to keep adjusting the sound.
A little quick but I want to try braising short ribs
I always put the vegetables in that i cooked the meat with
Thanks chef
Did he say how long in the oven?
He didn't. In a 300F oven, aim for 3-4hrs.
If searing the meat gives it more flavor prior to braising, wouldn't it be better to sear all sides of the short rib?
Not exactly. If all the sides of the meat are cooked you do technically get more flavour but it will be at the expense of overcooking the meat. When you braise the meat as this video shows, the final product would tend to be a soft and tender meat. If you sear all the sides, the meat would be at risk of being tough and chewy after the braise.
+Rst T not at all...
I sear all sides No issues with meat being over cooked
Why not use an immersion blender on the veggies?
How long did that meat sit there before he got it ready to go seems to me like it would be cold as ice .
anybody have ideas on what to do with the leftover braising liquid that doesnt make it into the sauce?
Nice. Cooking. Short. Ribs.
I want that sauce pan
You can tell I lived and spent a lot of time on the gulf coast and New Orleans, because when he was saying add to mash or spätzle, I was thinking long grain brown rice and hit that sauce with one hard shake of hot sauce at the end, two if your black or cajun. ;)
no salt, peper or any herbs?
Appreciate it! The only thing is the camera a bit far from the food. Close up shot should be done. Anyways, Thanks.
Agree
"Look at that marbleization." Hey! I tried to look. Where did the camera go?
Didn't the ribs got cold when you were making the sauce?
Six minutes is hardly enough time for thick pieces of meat to go cold at room temperature. That also the usual amount of time you let meat rest. And the bigger the protein, the longer you let it rest. Take turkey for instance. Many chefs advise letting the entire bird rest for 30 minutes after it comes out of the oven.
Resting is not really necessary when braising at a low temp as opposed to a high heat sear...
What about mentioning time in a stovetop pressure cooker for those of us who do not like the Instant Pot type. Times for the Lagostina Ticina stainless pressure cooker. Your electric type cannot go on your open fire on a picnic either. We always prefer the old fashioned way of cooking.
Great finish sauce with raw carrots
A 325* oven will raise the temp in the pot in the video to over the boiling point of the liquid.. That braise is going to boil, and boil hard. A 250* oven would be more like it. Maybe 275*.
Correct. I cook 275 for 3 hrs
You do it different than Wolfgang Puck does his, which ones is better? Are you a better chef than Wolfgang?
You didn't say how long the meat was in the oven for
I have done many braising dishes and 2 to 2 & a half hours at 160 degrees Celsius would be enough.
Depending on how much you’re doing 1.5-2 hours usually does it. I like to check half way through and see how they’re doing
As any chef will tell you, until it’s done!
@William Fotiou Not an answer.
@William Fotiou Your answer to his question was not informative. He asked how long. Obviously it has to finish cooking.
What herbs did he add?????
sage
BUT WHAT HERBS DID HE ADD?????
from what I can tell just sage.
A ‘master chef’ says ‘add oil’ without saying which type of oil.
THE BEST!
He skipped a bunch of steps and ingredients...