Pawley Boboli takes on Chef Thomas Keller’s Red Wine Braised Short Ribs. In an on-going effort to expand his(your) French vocabulary, he chucks out all the fancy terms with wreckless abandon.
This dish is rich and beautiful, and can certainly be cooked faster, but Chef Keller’s technique is a 3-day process that results in flavors that are truly sublime.
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Get Chef Keller’s recipe for this dish in his course on Masterclass:
Video sections:
0:01 Intro
2:02 Day 1: Marinade
3:31 Day 2: Braising
6:32 Day 3: Sauce reduction & plating
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