Braised Beef Short Rib Recipe – Restaurant Style
In depth article and show notes found here: https://www.stellaculinary.com/podcasts/video/restaurant-style-braised-beef-short-rib-recipe-with-full-reduction-glaze
I remember the first time I tasted perfectly braised beef short ribs with a full reduction glaze. I was an apprentice at a French restaurant, and the sous chef threw me a piece of scrap sauced with a simple reduction made from the braising liquid. I was absolutely blown away. Coming from a family that cooked large beef ribs over a hot grill until charred and chewy, I never understood the incredible flavor and texture possible when a short rib recipe was combined with proper technique.
In it’s most basic form, braising consists of a tough cut of meat with a lot of connective tissue, combined with liquid, aromatic vegetables, and fresh herbs, and cooked in a low oven until tender.
The connective tissue responsible for the chewy texture of tough meat is collagen, which is a triple helix of gelatin. When moisture along with slow, steady heat are applied, the triple helix unravels into three individual gelatin strands, leaving gaps in the muscle tissue it used to bind together, giving the impression of tenderness.
Yet for the collagen to break down, the meat must reach an internal temperature of at least 155˚F/68˚C. Just for a reference point, this is well above the internal temperature of a medium steak (140˚F/60˚C), and well into the range in which protein fibers fully contract and coagulate, expelling most of their liquid, causing a dry texture and lack of flavor.
Enter the cold start and the low temperature braise, in which the short ribs are placed in a cold oven, and braised at 200˚F/121˚C. As the short ribs slowly come up to temperature, they spend an extended period of time between 120-130˚F/48-54˚C, a temperature at which the same enzymes responsible for dry aged beef’s flavor and tenderness are hyper-activated.
Using the cold start approach means your short ribs will have more flavor, a superior tenderness, and most important, will require less time for the collagen to break down at protein-fiber-drying temperatures (155˚F). Less time at this temperature means more juices are retained, which further enhances the short rib’s flavor and texture.
This technique, coupled with a proper reduction sauce, will yield short ribs that are just as good as any restaurant’s. And because this approach is universal, it can be applied to any tough cut of meat including shoulder, shank, brisket, belly, cheek, etc.
Continue Reading: https://www.stellaculinary.com/podcasts/video/restaurant-style-braised-beef-short-rib-recipe-with-full-reduction-glaze
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Looks AMAZING!!! can't wait to try these
Beautiful ribs, great video!
Damn, this mash looks like a glue. Learn how to make a proper mash.
wow!!! I can't wait to make this. There's a lot of steps but I bet it is worth it in the end. I wonder how this would be with grits. :)
I love your videos ! My local community college has a great culinary program which I'm going through currently. I had to take food purchasing and learn all about yields and safety sanitation. I have my servsafe manager's food handle cert so next semester I start cooking ! YAHH!! I do a lot of internet learning and research so I have a good starting knowledge on a lot of terms, techniques, knife techniques but I cannot wait !! I used your debone chicken leg and thigh technique in the past to make a roulade with italian sausage in the middle with some roasted garlic rosemary potatoes and it was great !! Thanks for your videos !! Just an idea for your videos, maybe put some plating tips and techniques up? I've done a carrot puree using the spoon swipe technique and people were amazed how how pretty it looked on my plate but I really want to get into plating techniques and there's a lack of videos on youtube dedicated to that.
but total respect for your skills , i must add
looks delicious , your mania for removing fat from the glaze this completely is wrongheaded ….fat is the friend of all better meat and its total absence from this essential glaze is the antitheses of a good sauce
I want it !
Great video !! Simple, yet accurate. Love the half on- half off trick. I really like the addition of Dijon mustard (shhhh……I won't say anything). It really helps emulsifie the glaze.
Amazing video. Your channel is one of my favorite on YouTube. Regarding the use of store-bought unsalted broth: wouldn't the bones in the short ribs likely impart enough gelatin? Also: when you do the second strain, while much of that is grit, aren't you also taking out some gelatin? Thank you for this great video!
How much of the beefstock did you use and how big is your braising pan?
I agree that you have excellent skills and make it look so easy, which it is if you prep properly. I too learned from your presentation. I used to (and sometimes still do) use this "braising" method (stewing). Have you tried the same recipe without submerging the meat (traditional braise) the flavors are so much more intense.
7 people are complete and total jerks. Thank you for this video.
Thank you for the great tips. I wish to make a braised beef rib filling for empanadas, would you use the braising veges for the filling or would you brown a fresh batch of veges to add to the filling?
two words…
great job.
all that onion skin on the skillet….
Yes Yes Yes… fast, informative, Easy to follow, no bad jokes or corny stuff. Good classically trained cuisine Love this, Thank you.
From another professional in the industry, great video. Never skimmed with the half-on-flame trick. Awesome stuff!