Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you’ll need! CABERNET-BRAISED SHORT RIBS …
source
Cabernet-Braised Short Ribs As Made By Wolfgang Puck
Tweet on Twitter
Share on Facebook
Pinterest
Tweet on Twitter
Share on Facebook
Pinterest
You May Also Like
Not today, mate. Bidennomics. I'll make the beef bone broth for that price.
I've made this recipe four times now. It never disappoints. Making it again this weekend for my birthday!
I tried this recipe several years ago. It is as good as advertised. Just dont over process the potatoes. Silky smooth is not preferable with the liquid from the initial cooking method. It is a great recipe, but don't get overcharged for the meat. $6 per pound is about right. There are grocery stores that will charge up to $15:per pound. Rarity isn't a premium. Its a loss leader for a store. Like Chuck Eye Steak… Dont pay more than you need to. My local grocery store strated changing too much and they found out too quickly that the locals aren't suckers. The price came down to normal in about 2 weeks when no one would pay $30 per pound for a Ribeye or $20 per pound for a Chuck Eye. Hell, even their Hamburg meat went from $9.99 per pound for 85% lean to about $5.49. Good deal? Or overpriced by $2 per pound…
Not cheap anymore
Delicious!
One of my favorite chefs who I have been watching on TV for many years! Shout out to all the Cancerians signs!
Strain the vegetables out of the braising liquid. They've given up most of their flavor and have turned to mush anyway. Then reduce the liquid to intensify the flavor. This will take the dish to the next level.
I promise you, people from Texas knew very well how to cook short ribs! We have never forgotten how, but most of us prefer BBQ Short Ribs.
What is he talking about? He said years ago thats not true usahad been using short ribs👎🏾🤨
No actual recipe, its just him talking for 3 minutes. Dislike.
A true artist from Austria ❤
I’d throw them back in uncovered for another 30 min… I also like to salt brine mine instead of marinade.
I’m glad y’all changed the sizing of the ribs in the recipe, because y’all were foul for those measurements
💞💞🥺
Delicious ❤️
Jesus is Lord. ❤️🙌💯
Fast forward to 2023. Short ribs have never been cheap and are always a treat. They are $8 for ONE !! I just got a pack of 4 that are 3" !!?? That is standard price now. $16 per serving? Yikes
Know this is a VERY random thing to talk about and I absolutely mean no disrespect or racism when I say this but I absolutely LOVE how Wolfgang puck pronounces:
‘Vegetables’
That’s one of the main reasons why I come back and watch these videos. Just find it so amusing and cool how he pronounces it, I don’t know why or what it is but I do.
“We all know that when you flour meat it browns better”. Who else knew this lol?
Very good! Thanks you.
"Well the meat should we nice and brown, let's look at it"
Meat black and burnt because the pan was way too hot
"That's what we want, beautiful caramelization"
what about cooking this in a Dutch Oven
I used to eat this at home in Germany. Now in Spain I'm going to have to find me some short ribs. Forgotten how tasty this was.
He looks thinner😊😊😊
This recipe is Shuri-approved!
I end up with far more sauce than I need in the end, so I pour the excess into ice cube trays to freeze after I'm done cooking the dish. Makes for a nice steak sauce on the quick, or I mix a bit of that into pasta bolognese and it's pretty nice that way.
Finding short ribs in my neck of the woods is both difficult and expensive, but I think I'll be able to get great results with blade roast (palette) for a fraction of the cost next time!
They cost just as much or more than steaks now. Same with oxtails
wyd stream good boy gone bad
Wolfgang is not only a star level chef, but one of the greatest practical chefs in the world. Love his vids.
I cook bone in short ribs (extra flavor and texture to the stock), don't marinate them before (I think I will start) and add more red wine and some tomato paste to the mix and a lot more herbs (though usually in cheese cloth or tied with twine so they aren't in the finished dish). The stock you use is critical to the braise. Buying a really great stock (there are some great frozen ones like "Stock Options") or better yet, making your own, is worth it.
Also, always make sure to trim off the silver skin before cooking. It's easy to do before you start – but a bear to remove after the short ribs are cooked and tears them up. I generally do get my onions and garlic golden before adding the browned meat back in, but I don't brown the carrots and celery. I might start. If you want, you can separately cook glazed carrots, pearl onions and baby potatoes (or other vegetables) right at the end, heat them up with a bit of your final stock and add them onto the dish as you serve. Its not necessary, but is a trick for making Boeuf Bourguignon that works very well for braised short ribs. That way your vegetables have great texture and flavor.
If you want to get fancy, after you pull the meat out of the braise, you can pour the remaining liquid through a fine strainer, heat and reduce it a bit (good time to adjust salt) and then bring together your meat, refined cooking liquid and freshly cooked vegetables. An extra step, but I've found it makes a difference in the taste and feel of the dish
Idk what short ribs he’s talking about, but out here it’s hella expensive
i dont have tomato paste. can i use pizza sauce
Watching puck instead of Ramsey for once. Lol
Hello! Followed the recipe exactly twice now but after 2.5-3.5 hours doesn’t seem like my sauce reduces as much as his. Also mine doesn’t come out as purple as his. The two quarts (8 cups) of beef stock browns it a lot. Also always finding need to add salt.
Any tips to prefect mine?
Guys I tried this and after adding the broth my sauce turned red instead of the dark color of the Cabernet. Don’t why though? Also my meat wasn’t as tender… anyone know what I did wrong?
WHERE IS THE RECIPE I WILL LIKE TO PRINT IT? THANKS
Been cooking Whole Plate Short Ribs for years ….. in my BBQ Pit. Regardless of technique Short Ribs have that true beef flavor
EDIT: BTW Short Ribs are no longer a “cheap or inexpensive” cut. A victim of their popularity
Skip the flour. It does not make the meat brown better. It just gives you browned flour, and actually inhibits the maillard reaction that you want in your meat.
"caramelization" straight up burnt 😂
What is the name of the purple liquid that was added to meat
Pucking amazing 👌🏻😁
I’m watching videos of ways people make short ribs. Wolfgang’s method is so much different. Some much more flavor
Thanks to you, they cost as much as a steak now.
This is the correct way….except add 6 times more garlic
They cost as much as steak now 😂
Short ribs are expensive now in 2021
Haven't watched the video yet but already the cockney in me is avin a turkish. 😂👍