Learn How to Braise Shortribs demonstrated by Master Chef Edward Leonard

hello chef leathern here and today we're going to teach you two technique of braising or called braised air and France today we're going to braise some incredible short ribs we have here some nice bonus short ribs look at marbleization of the meat ready to be braised some great flavor and here's how we're going to do this first thing is we're going to do just a little bit of oil about maybe a tablespoon of nice oil you want to do that into a hot pan swirl that around a bit and then we're going to take our short ribs you hear that beautiful sizzle that's a great sound it means your pan is ready that means the fat is ready sir everything is hot and ready to go and we're going to brown those on each side about probably two to three minutes the whites braising we're add just a little bit of butter again just to help that carmelization of the meat really get that font going because what really helps make the sauce when you do the braising process is really what they call the font that's the brown caramel is Asian left on the pan what's happening now is the meat is browning all the sugars are coming out the proteins of starting in gel and you get left with some beautiful flavors that when we deglaze and make the sauce really come true so we're going to do a little basting so we have the meat look at a beautiful golden brown on this side and again we're just going to base a little more with the fat and our short ribs are almost ready there that we're going to put them in the oven but first thing we have to do we're going to take them and put them in a plate and just reserve them and then we're going to do the mirepoix mirepoix basically is French for flavoring bass in this case we have some nice onion we're going to put the onion in here and we have some nice carrots the usual race ratio for a traditional mirepoix is 50% onions 25% carrot 25% celery now you notice we do have celery here for the mirepoix but we're not going to add the celery to almost the end and the reason is because as you see here with the carrots and onions we have some incredible carmelization going the sugars from the onion are coming out we're sweating on the sugars from those carrots all those great flavors are starting to develop celery is really composed mostly of water so if we add the celery on the early stages of cooking the mirepoix the water will start to seep out and our whole conversation process really is ruined so why those are cooking we're going to add just a little bit of tomato paste the tomato product does a couple of things it adds some acid to the braising process to the short ribs it also develops nice flavor and then it also gives the braising sauce a little consistency while it's cooking so we had that tomato paste and we cook about another minute or two and really incorporate that get it cooking look at those beautiful if you can see there on the pan those little brown spots there that's the font that's all the flavors the flavor from the meat flavor from the vegetables everything's just really starting to come together and we're going to take just a little red wine and this is called the glazing the pan so the technique part of a technique for a braise is deglazing the pan so what happens is when that wine hits the pan as we're cooking everything all that fonts starting to come up so all the particles from the meat all that beautiful caramelize a ssin now has released itself in the pan going into the vegetables into the sauce and that's where you really get these great flavors we're now going to add our celery and again does you don't caramelize the celery so you add that right at the very end and what we're going to do is put our short ribs right on top of that mirepoix now a key to braising is the process is a moiseev process but you don't want to cover the short ribs with your stock so we got some nice stock here a little bit of veal and beef stock what you want to do is fill the pan about 1/3 with your stock what happens is if you fill the pan and cover the meat or submerge the meat but then it starts to boil you'll end up boiling your me it won't be a traditional Bray's Bray's is really the process that breaks down the muscles of a tougher piece of meat it's going to make it very tender but why this is cooking the flavors develop the sauce starts to come together the vegetables flavor the sauce and that's what really makes braised special so you end up with a beautiful tender piece of meat and a lot of great flavors going on now one way you can do the braise is keep it on top of the stove and cover it but one way we're going to do is we're actually going to put it in the oven by putting it in the oven it remains at a consistent temperature never comes to a boil so you put this in about a 325 when it braise it nice and slow and then halfway to the braising process you take the lid off and then that sauce will start to develop start to reduce and you end up with an incredible product okay so let's go check on our short ribs so we have a nice oven here it's been consistent heat really braising the short ribs we took the cover off about the halfway point and let it reduce a little then just put the cover back on for the finish and if you look here look at those short ribs really rich color and look at that sauce it's developed it's got great flavor every once in a while while it's in the oven what you want to do is base them you want to take that nice liquid and just baste it over the short ribs but what you end up now is a beautiful tender short rib that's very flavorful rich just incredible and in fact this dish is even far from complete so what you need to do is watch our other technique video on how to make a braising sauce and that will really show you how to finish these off but again pot roast short ribs any muscle meat that has a little toughness to it brisket braising is an incredible process builds incredible flavor and it's a melt-in-your-mouth experience ok so today we're going to make a beautiful gravy for our short ribs and the technique really is to take the braising sauce and make that into a beautiful gravy that's going to go over the meat possibly your spaetzle your mashed potatoes whatever starch you may serve and people love gravy it really sauce is really the complement to a dish a good sauce really can flavor can really make it mouth-watering so there's all types of sauces some people like sauce is clean so perhaps you would take this braising liquid strain it thicken the sauce a little and just pour it over I like to have sauces that have a little texture to them a little vegetable so what I'm going to do is show you the technique of making a sauce of what I call a finishing mirepoix so for my finishing mirepoix we're gonna do a couple of things we're going to a little bit of butter into the pan here and then we're going to put just a little bit of touch of oil that's just going to help prevent the butter from not smoking remember but it has a very little smoking point whole butter so you can either use clarified butter or whole butter with just a little bit of oil so I have some beautiful little onions here that I've caught in quarter we have some nice carrots that have been clean peeled and cut in a nice Rondo cut and what this does is this is going to flavor our sauce but it's also going to be the vegetables to the braised dish as well and one of the things nice about using a finishing mirepoix is you know you have the good flavors of it it's attractive it makes the sauce a little bit special and I like to do something a little bit special versus just strain it and have this real smooth gravy because I think it can really make the dish stand on its own simplicity and a little bit of elegance so we want to do is get those vegetables caramelizing a little we just want to soften up the onions get the carrots to soften up a bit and why we're letting that happen now again we're going to add a little bit of celery but remember celery again very water-soluble has a lot of water so if I put it in too early that water is going to leak out to the vegetables and it won't help the caramelization or the Browning process so here we have the beautiful liquid that was from the braising you see here the onions have all melted the carrots are soft so all that came together and what you have is this beautiful rich stock so you started with a beef and veal stock that had some pretty good flavor but by the reduction in that oven cooking with the short rib meat all the flavor from that short rib came in all the font from the pan from searing of the mean the vegetables went into this sauce so this is something incredibly special that's just going to be rich in flavor and has a very good depth to it's got a very meaty flavor it's got a little slight of vegetable flavor from the mirepoix but it just got some great things going on and becomes a great foundation for making your finished sauce so you see here we have our vegetables roasting we're going to throw that celery in there and then we're going to take our liquid and we're going to strain it right into the sauce now you may be asking yourself why don't we use the vegetables from the braising liquid to begin with well the reason why we don't want to do this because they've been sitting in the meat and braising for a long time and they really have gone a little too soft their main property was the help season the stock to help with the braise so we wouldn't want to use those vegetables another way you can do it is during the braising process you can put the meat in the pan with its stock put it in the oven and start braising and then you can take your finishing mirepoix and actually put it in halfway through the process or 3/4 through and you look here this is a natural reduction you see this sauce it's simmering it's bubbling it's it's really starting to come together and this is the technique of making a sauce as the evaporation it's called a reduction so what happens is as this sauce is simmering it starts reducing it starts to evaporate it gets concentrated and you got to be a little careful because well so what happens when this process starts is the concentration of the flavors really come together so if you reduce too much you can have with a over powerful sauce maybe a sauce that starts to get real salty and that's why using a stock that has a good balance it's not maybe overly strong is a good thing so you see here nice simmering we got the beautiful carrots we got these onions that are just cooking in there and now we're going to season a little I'm going to add just a little bit of sage here just a little bit and when you add your herbs you always want to add the herbs right at the end because if you add the herbs too early for example fight this in the beginning as they're simmering what happens as the herbs can become very overcooked very bitter and we're going to take this sauce and we're going to finish it with just a little bit of butter so the cold butter basically is going to act as a emulsify the sauce gives it a nice finish a nice little Sheen really enriches it gives it that great flavor and you just let that start to simmer and we're going to take our beautiful short ribs that we cooked I mean look at those just incredible very tender very melts in your mouth nice carmelization nice color and that shows the Braves went properly because people think that when you braise or do something you just leave in the oven forget about it that's not the case you can over braised meat it can become still very chewy and almost a boil consistency and you don't want that you want that beautiful color you want the meat to have some firmness but yet very gentle and very soft and here we have that beautiful sauce you see here it's reduce a couple of other things you can do you can add a slurry little cornstarch a little wine or a little stock to help thicken the sauce if you need to you can use a roux which is flour and butter that's cooked or you can just do it natural if you really did the braise properly and reduce the sauce then you end up and here we're going to pour this right over I mean look at all the flavors here this this to me in itself is a dish so I've used a finished mirepoix a little creative license here but it really makes it this special you can serve or any starch on the side your potato puree you can serve spaetzle but man it doesn't get better than this beautiful Brasher tribe's mirepoix gravy just delicious incredible and something that will please everybody you

Channel: LeCordon Bleu

Views: 355,311

Rating: 4.8246398 out of 5

Keywords: how to, cooking, short ribs, culinary, foundation of cooking, braise, braising

Id: _-CObG00ck8

Length: 12min 17sec (737 seconds)

Published: Sun Feb 13 2011