What I love about this dish is that when it hits the table, everybody is going to think this was a very difficult dish. But in reality, it is super simple to make.
In this episode, you will learn:
– How to build a classic French mirepoix and why mise en place matters
– The power of dry brining meat for deeper seasoning and better sear
– Why searing before braising builds layers of flavor
– The low and slow braising technique that transforms tough cuts into fork-tender meat
– How to reduce your braising liquid into a silky, velvety sauce
The short ribs spend five days dry brining in the fridge, get seared until deeply crusty, then braise for four hours in a full bottle of red wine with stock and aromatics. After cooling overnight, we remove the fat, strain the liquid, and reduce it by 80% into something rich and syrupy. Finished with butter and spooned over creamy polenta, this is comfort food at its finest.
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Chapters:
0:00 Intro
0:17 Building the Mirepoix
1:07 Dicing Tomatoes
1:26 Prepping the Garlic
1:35 Searing the Short Ribs
2:36 Sweating the Vegetables
3:19 Adding Tomatoes, Wine & Aromatics
4:10 Braising in the Oven
4:48 Removing the Fat
5:32 Straining & Reducing the Sauce
6:45 Finishing with Butter
7:07 Plating
7:48 Final Bite
1 Comment
The holy Trinity is onions celery and green capsicum (bell pepper), Mirepoix is Onions Carrots Celery. First video I have seen of yours, great content.