A rich, slow-cooked dish with deep umami, warm spice, and a velvety sauce that clings beautifully to the tender Ribs.
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24 Comments
First ! Now I can sleep easy
Love the in-depth explanation of the steps and instructions. Thank you! Looks delicious ❤ And I LOVE your cookbook!
Delicious!!!!
I remember when short ribs were cheap
I wouldn’t salt it before searing as the salt pulls moisture out and that will steam and will make searing challenging
Bonsoir Stefan, c'est Mike, the seafood chef in Kent, UK. Well. I am STILL making your excellent braised Lamb Shank with a Port Wine Sauce. I'll now go and buy some Short Ribs and get going. Grand Merci Encore. Salut, Mike.
Es casi igual a la carne al jugo que preparo siempre en el restaurante
この動画の日本語のタイトルを見てクリックしました。ですが、残念ながら動画の内容は英語で、私は英語があまり得意ではありません。期待していたものと違ったため、申し訳ありませんが低評価をつけさせていただきます。ごめんなさい。
Great presentation! I have done this many times but never used cinnamon/star anise. I use my own beef stock and red wine. I will try the Port next time…I do garlic/fresh parsley/butter mash potatoes under the ribs. I also do a seasoned fresh asparagus on the side. Your video presentation makes me want to try your recipe this weekend…can I keep you posted on the results?? Frank, the old German dude from NC.
Looks wonderful, Stéphane. I have no special decanter, but I do use a baster, the type with a tube and a silicone bulb at the top. Letting the sauce rest to allow the fat to rise, then using the baster does the trick. All the best to you.
Love your videos and recipes!❤❤❤❤❤
caca…
I cook daily and I do one red wine braise per week. This video is a god-sent. French cuisine is the pinnacle of European food, and you are the best at presenting the basis of French cooking. Merci beaucoup pour votre gentillesse.
My mom said when she was young this would be 1935 to 45. The butcher would give short ribs and spare ribs free with your meat order. Times change for sure.
Looks great. You explain very well what you are doing. I feel I can make this easily. Thank you.
You have added so many dishes to our regular repertoire including scallops in tarragon cream sauce and braised lamb shanks in port wine sauce. Awesome. This may join their ranks. I don't thank you often enough.
Cinnamon and star anis are staples when you cook Lebanese.
Your timing is exquisite, because I haven't cooked short ribs in more than 40 years, but I just saw them in Aldi's sale flyer this week, and now I know what I want to do with them! Astoundingly, I think I even have all the other ingredients already.
8:50 "The Dark Lord has arrived!" 🤘😈🤘
Really loving your flavour pairings recently! (Not to mention tips and techniques as usual!)
Wow, this looks delicious!! 🤤
I'm always out of thyme. I need to slow down and breathe.
What can I use instead of alcohol?
instead of the mirapwa you could use onion, ginger and garlic and that would go netter with the cin and star anuse flavor, maybe even use five spice