Red Wine Braised Short Ribs (in-depth guide to braising)

Red Wine Braised Short Ribs (in-depth guide to braising)
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 lefto... ). 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 Pota...
The pan I use to braise: amzn.to/3nxs2m7 (affiliate link)
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[@helenrennie]

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.

[@balthazarbotbol8519]

Just FYI wines from the "pays d'herault" are not côtes du Rhône, they're from the "pays d'oc".

[@ericawhalley4294]

Fantastic video Helen - can't wait to try out your tips! Just wanted to ask if you'd recommend trying using a slow cooker for the first part, can you see anything that might go wrong with that?

[@Javaman92]

Wait what! You answered my question before I asked it. I didn't even think that it would be possible! SWEET! ❤️

[@twistednerve74]

In the oven is best for braises. It is a different atmosphere for cooking. On the stovetop just makes clutter and the shortribs will be more boiled than braised.

[@BrapMan]

I know how to do a good braise, but you have shown me how to do braise par excellence. I choose to use Shiraz for my braise, and I chuckled when you said to use Côtes du Rhône, because of course one of that that region's main grapes is Syrah (Shiraz).. I love intuitive cooking decisions

[@robertleivonen6116]

Helen, you are a born teacher - so well researched, simply and clearly explained with no gimmicks. Thank you!

[@ioiwut4874]

dude seriously. this recipe is pretty much identical to how i make short ribs (i use a lot more pepper tho). but i still felt like i was learning something new every step of the way. so thorough. detailed in description and footage for literally everything. This chick is indeed a natural born teacher.

[@johnkim1043]

Totally agree!!!!!

[@mikee8605]

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!!

[@seeqr9]

Hear hear!

[@Hummerbydesign]

Agreed!!

[@kmiller1k]

Adding that I haven't watched Food Network in years due to the "lifestyle" stuff. Get Helen a show! I learned soooo much from this KZbin it is awesome and she is a fantastic teacher with her concise style.

[@stevenelief6784]

I agree, I haven't learned much since my mother was a great cook, and father a chef.

[@bruce443]

If all instructional videos were as good as Helen’s in the seemingly lost art of getting to the point, half of KZbin’s content would disappear overnight.

[@vanripster9351]

💪🏻🔥 Excellent Chef!! As a retired 'head cook n bottle washer' I can say that this is one of the best braising (and sauce tips) videos I have ever seen! Not just for the home cook but for the professional as well

[@miketabacco5436]

As a lawyer I can always recognize talented speakers...you are one talented speaker. Worlds ahead of that Adam guy.

[@paradigmshift7758]

honestly, dishing on le creuset got me to subscribe. the excellent teaching kept me here.

[@Benevolence4]

Man, I can’t believe all of this is free 😅 thanks a ton Helen!

[@rgruenhaus]

It's not free, she gets money from either patreon or KZbin!

[@davidjoelsson4929]

@@rgruenhaus but its free for us

[@terriharris5268]

@@rgruenhaus who cares, she is very informative, love that we get the reason behind the process, it makes sure I'll remember why.

[@JCB686]

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

[@robin212212]

How many shortribs (lbs) did you buy for 21 people?

[@mikebolan3068]

@@robin212212 I just made short ribs for 18 people and I bought 11lb bone in short ribs and it was a good amount, only a little left over. Served over mashed potatoes.

[@whatsupdate]

Dutch oven enthusiast here. I think it’s the single most useful pan in a kitchen. It literally does everything and does it better.

[@alexandersebela370]

And lasts forever :D really

[@itsROMPERS...]

Just remember that you can get something every bit as good as Le Creuset for a quarter of the price or less.

[@user-nz9pv1zx2d]

This woman is absolutely amazing. I love her presentation her sense of humor and her knowledge. Can’t wait to make this. 8:36

[@BadYossa]

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

[@BuddyBellTree]

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.

[@seamus6994]

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!

[@birchtree6975]

I've never braised before, this video was so informative and has really inspired me to try it myself!

[@NiceyNiceGuyMike]

Do it!!!!

[@richarddebono7092]

You don't know what you've been missing. Making cheaper cuts of meat more enjoyable than the most expensive prime cuts, it's a must do! Especially if you have a big family or you like to have ready made meals pre cooked . Just heat & serve for at least 5 days no problem.

[@bruce443]

Try making carnitas (for tacos) if you haven’t already. I basically followed Chef John’s method, although he forgot the oregano. They are even better when refrigerated overnight and reheated the next day.

[@lunadargent5292]

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. 👏🏻👍🏻😃

[@Passionforfoodrecipes]

I was tempted to give you a bit of a ribbing with one of my terrible food puns, but it was just so *braisen!* seriously though great guide and the dish looks amazing, nothing to *wine* about at all!

[@berniekida6715]

Wow, talk about over done! Lol.

[@Victor-kh5rh]

Helen is simply one of the best food youtubers for the homecook. She gives by far the most practical advise.

[@jeaniminer5560]

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.

[@helenrennie]

so glad this recipe worked well for you

[@cparthe]

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.

[@rosemoreno6249]

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 ❤

[@johnkim1043]

Omg. In 10 seconds, your frank, no-nonsense manner is AWESOME!!!

[@donlopeaguirre112]

That parchment paper thing is a Pro Tip for sure.

[@IndoPersian1969]

Genius!

[@clodiamk9873]

This dish looks very good , but can I make it on the stove instead of the oven?

[@jimchallender4616]

Drear Ms. Rennie, Over they years I have seen hundreds of enjoyable cooking videos and thought some were easily the tops, I have a found a new standard by which past and future cooking videos will be judged. Never have I seen a more thorough, enjoyable and enlightening cooking video. You are a master not only of cooking , but of organization and presentation as well. Kudos to my new No 1 source of cooking knowledge and entertainment and perhaps even more important Motivation. Thanks

[@coldwynn]

I really like how the cooking channels I watch use each others' ideas while still doing their own thing. Variations are good.

[@edcarpenter6284]

Helen, excellent, practical presentation of what may be considered by many, a mysterious process... I want the door to your kitchen, to be the door to my kitchen!!... Thank You for being you!!

[@charliecabrera5631]

so informative! I love how you explain why the wrong ways to do something are wrong and not just leave us without answers. Subscribed!

[@LoveMyCoffee10]

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

[@kevinquevem]

Wow! I have done short ribs a few times now and made exactly all the mistakes you have outlined. It really is amazing how you have nailed the process in such simple and straight forward terms. I love what you recommend about making a day ahead and adding gelatin or having an emergency thickener ready. Also you are so right about salt and overbrowning. Thank you for making things so clear. Keep the videos coming. You are a treasure.

[@maggiejetson7904]

Thank you for explaining all the details. I was making a lot of bad braise and you pointed out all the details I didn't know about, from wine choice to how much to sear, to when to flip the meat and what stock to use. Thank you.

[@mikew151Manhattan]

ok, i'm sold! this woman is the foremost expert on braising. WOW i learnt so much in such a short video

[@pearlyone1]

Your video was just wonderful, it's not the wine that sparked up these ribs, it was your delightful personality. I have made braised ribs before, always delicious. It's been a while so I've watched 3 videos on cooking short ribs, yours is the 4th and the best one of all. As a matter of fact, I was going to make a baked ham for Christmas dinner but I think I'll make your recipe for short ribs instead. Thank you.

[@lightingnabottle6065]

She is FANTASTIC ! Her culinary knowledge, combined her fundamental techniques are what everyone should be taking notes on..... As a Culinary Profesional, she is spot on. Keep up the good work Helen. 👍👍👏👏

[@aquaman461]

Followed your technique and realized i never had it cooked properly until now...fantastic!! Thank you

[@ericdowney6374]

I liked Helen's little "pssst..." at 1:43. She has many ways of keeping me an attentive listener.

[@woofytwoshoes7711]

I’ve looked at many other KZbin recipes for this. Yours by far looks to be the best. Many thanks!

[@HBSuccess]

Hey Helen just found this 3 yrs later but it was great… but why I’m commenting is because of the “Friendly Village” cereal bowl. That pattern was my mother’s holiday table - it only came out at Christmas in the ‘60s . Great memories she was a wonderful cook. Take care.

[@PlayCodeCreate]

You literally answered every single question I had in my head while watching. Including if I could use the bones again to make a new stock. Brilliant. Also, please know I am super ADHD (Not really, but I get bored quickly unless I stay visually and mentally entertained. This was brilliant. The only reason I wanted to click on another video while watching this was because I saw other videos of yours that I wanted to watch too. However, I stayed for the whole thing and now am moving on to the others. Thank you so much! You are a fantastic teacher and I appreciate you so much! I needed to know all this!

[@jjque8900]

Thank you ! I was so caught up on what pot to use. You set me completely straight on that since I do have an excellent al clad sauce pan like the one you used but a very small enamel Dutch oven. I just adore how simply you explain seemingly complicated things. Making short ribs today for the first time. Thanks again for all the tips!

[@lastingfdreedom]

Why I love this channel? Well there are plenty of cooking channels, but here there are always pro-nuggets that make a world of difference. I just made a variation of this recipe… used trinity for veggies after browning the meat, added stick of cinnamon, a few chilies and a table spoon of brown sugar. Did not have home made stock, so I used store bought powder (boo on me). At the end while reducing, I used emersion blender to purée the veggies which helps thicken the sauce. The results were superb. Most importantly , the tip to separate the meat from the bones and membrane made the whole eating experience a delight. No need for a knife, no picking the meat and nothing left on the plate. A real delight. Thanks a bunch

[@richardallen3810]

Wow! Just found you Helen and I’m captivated by your style and presentation. I am definitely trying your method for short ribs this week. Thanks so much.

[@harlanhavig]

What I really like about this video is how they dispel the myth of the benefits of the over priced cookware and ingredients. Subscribed and rang the bell

[@marymc333333]

"Water can go in, and water can go out"...I love Helen’s personality 💜 Thank you for the recipe. -Mary

[@HockeyTruffles]

This is one of the best instructional cooking recipes I've seen. So glad I just discovered you channel. Getting started on this right now. Thank you!

[@asdfrozen]

The collagen around the bones is the best part!

[@frankm2450]

Once again this was a big hit. My short ribs were really big and took 5 1/2 hours in the oven. I think the pomegranate molasses adds a nice subtle taste to the sauce. Thanks Helen.

[@irinak5674]

It was sooo good! Rewatching so I can make it again, per husband’s request. Thank you, Helen!

[@stephenchapman3867]

I have been cooking this dish for years, but I learned many things today: More wine, parchment paper "lid," and a slightly hotter oven than I'm accustomed to. Nos remerciments, Mme. Rennie! C'etait extroadinaire! Stephane

[@davebacon6194]

Wow, this lady knows her stuff!

[@RhapsodyOfJoy]

Thank you, Helen, really. You saved me some much needed cash. I've been saving up to buy a le creuset, but now i'll be rethinking that decision.

[@jmichaeljones9496]

Helen, I happened to run across your beef short rib recipe this weekend. I found it so interesting to see that many of your techniques are opposite of what other cooks do. So interesting that I just had to try your recipe. Am I glad I did!Awesome doesn’t even begin to convey how wonderful they turned out. I followed your recipe exactly. My short ribs were so tender. The sauce was decadent. And, the mashed potatoes with onions on top were incredible. Waiting to serve the short ribs until the next day was a game changer. Thank you so much. These were the best short ribs I have ever cooked. By the way, I have never been able to afford a Le Creuset Dutch Oven but I was pleased to know that my 12-inch stainless steel would work perfect and it did. This recipe and techniques are a keeper.

[@tylergooding9743]

Just found your channel and I am truly impressed by the quality of your content. Thank you for breaking down all the technical steps to a difficult dish and for your honesty with the types of brands you use and the type of pots and pans used. These are valuable details to make a recipe special, and to make us all better cooks. For example when a recipe just says "add a cup of red wine." I find that so frustrating because I never know what KIND of wine they are talking about and when I go to the liquor store I never know what to select out of the millions of bottles of wine at the store. Explaining that you want a wine with moderate acidity and low tannins, and how that affects the outcome of your dish is invaluable advice. I can't wait to try out your braising techniques and I wish you tons of KZbin success. THANK YOU!!

[@MrElmarks]

Fantastic Helen, you have got me buying short ribs every time they are on sale. I gave up buying and trying other methods like sous vide and instant pot, this is the best!

[@allthumbs3792]

I was so glad to see the use of your deep Cuisinart pan! I love mine too, and have to sneak it out of the cupboard to avoid upsetting my Le Creuset Dutch oven. I bought the Cuisinart 18/10 stainless steel 14 piece set over 40 years ago and it's still my favorite, it will outlast me!

[@megancastilaw663]

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.

[@canadianprincess7843]

She is a very good and interesting teacher. I bought short ribs but cannot find my original recipie. I will try this.

[@nmolinaro62]

I loved this one. I have not had good results with my attempts at short ribs. I understand why now. Valuable.

[@danielesilvaggi]

I make braised beef all the time but I still love watching how other people do it and get some tips and tricks. You gave me many tips to help me make my beef more flavorful. Thank you Helen. I have subscribed to your channel.

[@DavidLee605]

Wow, the most original cooking personality of recent times!!!!

[@LinA-it9vd]

Love this video but still love my Le Creuset. I don’t use it for everything but braising absolutely. Buy once and you’ll have them for life. Price broken down is very reasonable and after I’m done my daughter will love them too!

[@peterpark1013]

I was watching this video last week and I just braised my first short rib yesterday. Thank you for the great content! Looking forward to eat it today!

[@starlakelsey2782]

After my great success with your lamb stew I'm making this next weekend for company. I watched this when it first came out so now I'm ready to tackle it. I can't tell you how much you have helped me improve my cooking. Heartfelt thanks!!

[@helenrennie]

So glad the videos are helpful! Good luck with your short ribs

[@Hullj]

Oh Helen, I can't believe you outed my gelatin trick. I hope no one I know sees this video. I started using the pomegranate when my Persian foster brother taught me how to make fesenjoon. It never occurred to me to cross continents and apply that to European flavors. Thank you for getting me out of my territorial presumptions. Obviously all cooking is fusion. Hungarians did not have peppers for paprikas and the Irish didn't have potatoes. Applying that cultural fusion to modern foods is something that I have been lax about and I really appreciate you holding my culinary feet to the fire about issues like that. Happy cooking and bon appetit!.

[@stairs021]

I just saw a technique I've never seen before as a kitchen cook. Thank you for this video and the technical explanation.

[@borderlineiq]

God bless you for your charity. You make us all better cooks.

[@tombrewton7823]

Brilliant video, Helen - thanks! I have been an advocate for brain for 40+ years, but so many new cooks are scared to death of it. I enjoy all of your videos, but this is so complete.

[@JohnBodoni]

The subtitle of this video could have been "How To Generate Marriage Proposals".

[@cnobillbradley9673]

No kidding omg

[@piedpiper7051]

I'm a straight woman and a decent cook but even I would propose after this meal.

[@aponia8604]

HELP

[@robvancamp2781]

🤣

[@FadingAway10]

😂👏

[@macsarcule]

Everyone’s doing braises and boef bourguignon on food KZbin. For my money, and it is some money to buy short ribs these days, yours is the best. Are others easier, faster, fewer dishes to clean? Maybe. But only maybe. And for beef prices these days, yours is the method I trust to work flawlessly, and it really does! I do as many as I can at one time, about $45 worth of short ribs, then I individually package and freeze the short ribs and individual measures of sauce base from the braise. When I want them, I can get them out the day before in the fridge and the next night I have braised short ribs and sauce from a 5 hour braise in 15 minutes. All I have to do is reheat them in the sauce base and then finish the sauce just like you show 🙂 Thanks for a flawless braise!

[@b-gill9224]

I make this exact recipe at least every 6 months. I love it. Thank you so much Helen.

[@danielwaterbury226]

Just finished making this today it was absolutely amazing the video was so helpful and the ribs came out soooo tender and delicious.

[@KopolJunam]

I made this for 10 people for my birthday yesterday and it was really delicious. I made it more or less like in the video (even with pomegranate molasses). It's really easy to make this a day ahead and enjoy an aperitif with your guests when they arrive instead of standing in the kitchen. Also I could use the stock I made myself a few weeks ago. The guests loved it and the sauce was liquid gold. It's also a good dish to make for 10 people but I had to buy a tray the size of my oven as I made 26 pieces of ribs.

[@KopolJunam]

Today I came home from a trip and didn't want to cook so I took the rest of my bday dinner out of the freezer to make it for myself and also for my 20 year old son who eats very late when he's coming back from soccer training. I tell you people, this dish was so good I had problems to leave enough for my son who is super hungry after training. When he came home and heard there's leftovers from my bday dinner in the oven he immediately said "oh, that was so good" even though my bday was a month ago. To make a long story short: this dish is f...ing good 🙂

[@wayneparks]

Yaaasssss! So much wisdom in this video. Gold, Helen, pure gold. Thank you!

[@treygrosvenor2079]

That was the best braising teaching I have ever seen. Very well done.

[@twostep1933]

You are a cooking angel... This was such an incredibly informative video. You have a way of making difficult or intimidating dishes become approachable by any home chef. Thank you!!

[@Jerrk64]

Wow, I just watched your sheet tray video that just blew up, and now I just watched this, and I gotta say this is some highly underrated stuff. The detail you go into from the cookware, to the technique is fantastic. I'm a culinary school graduate myself and I can say, you seem to be just as full of knowledge as any school out there.

[@anonsurf6640]

Braising short ribs for the first time and have bland meat and watery braising liquid 3 hours in. Gonna try to salvage them with your tips in reducing the sauce and cooking the meats in the sauce again. Thank you.

[@lyria8469]

I agree about Le Creuset, but you know it does look so pretty on the shelf. And now Helen, they're going to come for you based on what you said. Better save the bones to throw at them!

[@rjdagr8er938]

I've never seen your videos before, but I clicked, and literally five seconds in, and you've already convinced me to subscribe! Great content, taught in an approachable manner; I look forward to binge-watching your channel and using your vids as cooking reference guides!

[@luxchild]

I don’t know how I am going to not make this every night now... darn it Helen! First time braising short ribs following your scaffolding, and was absolutely delighted with the result. Thank you so much for the great instruction!

[@helenrennie]

so glad it worked well!

[@maggiewing1604]

OMG. Just now watching this in advance of a dinner I'm doing on Sunday with a group of friends. "Maybe we'll have a vaccine soon..." If only it had been that straightforward 💔 At any rate, so grateful to have these videos, and SUPER DUPER grateful that we finally get to have dinner parties again!!!

[@RowlandGosling]

I made these again tonight and they are so good! Deliciously tender, flavorful, and fantastic for anyone who loves beef! Each time, I've improved a little by re-watching this video. It typically takes me about 5 times before I feel like I've gotten a new recipe right - and this was #3 :) Thank you @helen for these wonderful lessons!

[@WineGuide]

Thank you so much. I adore short ribs but am always unhappy with mine. Now I have a guide.

[@emiliamartucci8291]

Thank you for the generosity of spirit with which you teach. The same quality that Julia had. Merci.

[@amandacatherine793]

I’ve learned so much from this video, Helen. This video was my first exposure to braises. I’ve been referring back to this since it first came out. For a 2022 New Year’s Eve party, I’m now preparing another batch of short ribs, roughly my tenth attempt since you taught me. This is one of my favorite dishes, and I’ve got it dialed in now. I use beef bone broth (low sodium), as well as a generous teaspoon of beef “ Better Than Bouillon” (low sodium). For me, I’ve found that I need to be very careful and conservative with the amount of tomato paste that I use, especially if my red wine has significant residual sugar. My preferred starch to serve them with is polenta. Thank you for being my culinary heroine!

[@noobmaster31]

Why didn't I watch this video before I watched all the others about braised short ribs? Your insights are really helpful.

[@bipolarvortex]

Cuisinart makes an excellent 7 quart Dutch oven for about $100, which is about 1/4 the cost of the Le Creuset.

[@passiveagressive4983]

I never knew! Thanks

[@michaela.5363]

Watching your culinary videos always brings joy to my heart

[@jjj888ism]

I believe serve right away is the best, the membrane and gristle are the jewel of braising.

[@lilacjay]

This is a wonderful tutorial. I tried beef short ribs for the first time last week and the experience was fraught with a lot of questions, you have answered them all and I am really grateful. I live in the UK and these ribs are not too common here. I ended up cooking them in a pan and then moving them (and the frond) to oven to cook in my glass crock pot with the lid on. They did turn out lovely, however I bought a very well known brand of bouillion and the end result was very salt, which I was able to dilute slightly. We did enjoy them and with this knowledge from you, I have saved your tutorial to my favourites and already have another batch which I will be cooking soon. Thank you again! :)

[@steverevill913]

I love the slow cooker way with the short ribs

[@patriciomora9663]

I am happy to report that after 6 hours of cooking, I will be ready to proceed with the final step tomorrow. So far so good!

[@zackjones9087]

It's so nice to revisit this video and enjoy your beautiful voice and presentation once again, Helen. I knew there was a reason I bookmarked it in my mind as the go-to guide for perfect short-ribs. Thank you for creating this lovely bit of instruction!

[@vizzini2510]

The steps are spot on, especially cleaning up the fat and silverskin before you start cooking. I tried several different wines, but I have settled on a $10 Ruffino Chianti. If you really want to kick it up a notch, take the time to make a proper veal stock. About once a year, I spend $100 and 30 hours to make a big pot of demi-glace; it yields about 60-80 1.5" cubes, which I can pull out of the freezer throughout the year to make a quick pan sauce, or reconstitute to make about 1.5 cups of stock.

[@peterfong5101]

Helen, you should brown the bone side as well. Get some heat into the bone and release the flavor. You said the bone-in short ribs have more flavor. That is correct, so release that flavor by browning the bone side too. Been cooking short ribs for 40 years.

[@judyh3707]

The bones get heat for hours as you braise, so that's not necessary. The flavor that bones contribute to a braise comes from the marrow, not the outside.

[@peterfong5101]

@@judyh3707 Thanks Judy, I know the flavor comes from the inside, but you have generate HEAT to get the flavor out of the marrow. Been cooking stews for 50 years.

[@bobl1769]

Excellent demonstration and great tricks with the gelatine and the parchment paper. We prepare our braises the day before and have them for late lunches after skiing. A Saint-Chinian works well in the pot and on the table.

[@helenrennie]

that's my favorite skiing meal too :)

[@ciel0bleu23]

Thank you! Loved your video! Especially appreciated the option other than a Dutch oven. I was trying to find an alternative but your video gave me a little more confidence.

[@QuantumKitty]

I just want to say this recipe is brilliant! I’m a vegetarian and I made this recipe exactly and my husband said it was killer and the perfect amount of salt. He saw me preparing the dish for his birthday and said he wanted to throw our first dinner party after everyone got vaccinated. Well I made them and was putting them away like you said to defat the sauce, I took one out for him to taste, made the sauce with the pomegranate molasses. He proceeds to cancel our party and says he isn’t sharing these ribs with anybody and I literally had to pry the cuisinart pan (I bought on your suggestion that was amazing) out of his hands. Well the day after I gave him more to try and he said it was even better. I did manage to sneakily save a few portions so we are having that party. The pan you recommended is amazing and my food cooks so much better. The recipe is out of this world and my husband and guests will be so happy! Thank you so much for your wisdom. This channel is a national treasure!

[@garyradke133]

Just finished this dish... EXCELLENT! Used a Hestancue induction cooktop with the 5.5 qt chefs pot simmered 214-216F with lid cracked. Took 5ish hours. TJs Sauvignon Blanc. Plan to use this same technique on a beautiful ox tail I just pulled out of the freezer. Thanks so much for your great channel Helen!

[@helenrennie]

so glad it worked well for you :)

[@ebf1003]

I love your information, but ego vs informing is a tough fight. It may sound like I'm being negative but I want you to grow always.

[@triciazeitler4911]

Thank you for this great video. The instructions for make ahead is really helpful. I made it for the first time for a dinner party. It came together easily and sat in oven on warm with your make ahead mashed potatoes & Brussels sprouts recipes for a few hours while my guests arrived and I was so relaxed. Everyone was blown away by the flavor. Just great. Thank you.

[@helenrennie]

so glad your party went well :)

[@robertgreen3506]

This was an Absolutely Wonderful Learning Experience!! I Love Short Ribs And I Will Be Buying Some Tomorrow To Follow Your Simple Instructions. I An A Chef And A Really Good One At That!! But I Also Love Learning From Others With Wonderful Ideas! And This Is You. Thank You Again!!🙏🏾😁✌🏾

[@jonathanfreiberger9360]

Wow. That is one of the best cooking videos I have ever seen - and I watch these all day. I am going to try your method the next time I make short ribs and I will watch your other videos. I hope to be the Valedictorian of Helen University one day . Thank you,