That technique of adding the celery after the caramelization is something you never see on so many cooking videos. I also loved the creation of a new mirepoix for the finishing sauce was beautiful. I learned so much from this demonstration and Chef Leonards's easy-going style made it much more enjoyable to watch.

Gotta brown the ribs on all sides...The absolute must for braising short ribs

I've been braising for a long time with great results, YET I learned so much from this video. Learning about how celery can release too much liquid into a "browning" situation - too early, was very instructive. I also loved the change up at the end - rather than just straining the braising liquid and maybe thickening it - he introduced a fresh mirepoix to the situation and cultivated even more flavors. Sweet. (I mean...savory... :)

Just when I thought I knew everything. You taught me about celery, you taught me about mushy vegetables, which I hate. You taught me about adding spices at the end. Short ribs, my Sunday dinner this week. Thank you for this video

8+ years later...the BEST short rib-braising vid I've seen. Thank you chef!

This guy is quite the talent -- amazing looking food; complicated dish from sophisticated guy; and he speaks so eloquently.

I like this guy! He looks like a plumber or an electrician but his hands... like a pianists, reveal the artist within. Chef Ed, I tip my hat to you sir!

One of the best cooking videos on KZfaq.

Thanks for teaching this plate! Im going to cook this for my father in law !

Bravo Chef. Excellent demonstration of techniques. Few ingredients delicious flavour. So many different ways to do the sauce for the short rib and cook short rib itself. This one worked out very good for me. Nice tips for the celery being added later for people that dont know. Helped me too.

Great chef and outstanding teacher. Thanks for all the tips and knowledge.

Great presentation, the nit picker comments shows just what you watched the video for, to nit pick, I watched it to get good tips on something I already know how to do, but thought I'd learn something. And I did.

Really like your style and the way you put the important parts across.

Thanks Chef , Ive tried this 4 times so fat And getting better each time. You make it look so easy. 😆

Outstanding: Wonderful teacher ... easy to follow with great detail. Thanks !

I see a lot of junk instructors on KZfaq but this guy is really great. Nice vid.

I’ve made this recipe many times and it never disappoints !

My god that is amazing.Thanks you so much for your great tips and techniques.

Very nice video, great see a video without crap music which you seem to get in most videos

Over-the-top and invaluable instruction!

Very nice, professional presentation, I wouldn't change a thing.

Thank you so much for all the great tips! Would love to go to cooking school

Looks really yummy! Thanks! Cannot wait to try this!! Xoxo

Really excellent techniques. Thank you!

i'm a cia grad , this guys a great teacher

You are the master of cooking chef Edward I like your way of explanation I am your student from now on Thanks for all the information you give during the cooking

Maybe I missed it, but you did not state how long the short ribs are in the oven

Beautiful Dish Chef !!

I take the vegetables and sauce at the end and push them through a mesh strainer, T then reduce the sauce. It always turns out fantastic, to each their own though.

Great work, great explanation. Thanks, very much

5:07 Even pro chefs forget that pots right out of the oven are really hot.

Fantastic teacher.

That was a great lesson..thank you!

I love the pans he is using ~! beautiful.

Oh yea, great demonstration!

Great video, thank you chef Leonard.

On point. Well done chef.

thanks, chef. great tutorial.

All day, every day and twice on Sunday.😋

excellent instruction - thank you!

I've got some Wagyu short ribs from SRFarms that were just waiting for this video. A good reason to open a nice bottle of Cab as well.

I'm going to make these tonight. Thanks for the video!

Looks awesome!

Excellent instructional video!

I would pay a King's ransom to have his skills!

Nicely done!!

basic technique in making a sauce. the reason he did not add salt at first is because the meat, the vegetables, and the wine give a strong taste after the reduction. WHICH IS WHY in french cooking, it's usually added at the very last minute (only if necessary).

thank you, chef.

finished mirepoix...awesome

Thank You some great tips!

I love slow foods, my sauce kept coming out wrong, but not this time. Great video

Excellent!

Its very beautiful god bless you thanks

Well done!!!

Do you season with the short ribs with salt and pepper first. Just want to do it right. Since he was so detailed, I did not see him do that. Perhaps he was demonstrating for future chefs who already knew. Thank you for any information. Have some thawed out bone-in short ribs ready to go.

excellent video

You can tell I lived and spent a lot of time on the gulf coast and New Orleans, because when he was saying add to mash or spätzle, I was thinking long grain brown rice and hit that sauce with one hard shake of hot sauce at the end, two if your black or cajun. ;)

Great Chef thanks!

The best all the way!

Hehe eating the short ribs I made while watching this. I omitted the celery all together.

Very nice my friend.

how long do I need to bake the ribs for?

Meat doesnt get any beefier than beef short ribs. I love them.

Costco has prime boneless short ribs guys

325 for how long? did I miss that?

Thanks chef

How long in the oven, you said half time of cooking process you take the lid off; what’s the total cooking process

Coming here after my failed attempt at brazing short ribs and after watching still not understanding what went wrong. The only differences from my preparation was salting the beef prior to searing and had the oven at 300 instead of 325. I gave them 3 1/2 hours, checking periodically, before pulling them out of frustration for not breaking down yet. I regularly braise chuck roasts in similar fashion and they turn out amazing. Do short ribs just take that much more time, or am I missing something?

good

What about mentioning time in a stovetop pressure cooker for those of us who do not like the Instant Pot type. Times for the Lagostina Ticina stainless pressure cooker. Your electric type cannot go on your open fire on a picnic either. We always prefer the old fashioned way of cooking.

I like how he says multiple times great flavor without even tasting what he just cooked.

I always put the vegetables in that i cooked the meat with

Did I miss how long the ribs were in the oven?

No salt?

You know folks..if its perfect French you want go to Paris. If you want to learn to cook..watch this vid. This presentation is on braising short ribs in a French style. He's not going over knife skills, pot selection or seasoning. You can learn that in other vids if you need to. This is an American chef ( trained and teaching in the worlds finest culinary institution ) teaching you how to cook an elegant piece of meat. It's not a French class or cooking 101. Nothing wrong with those but this aint it. And for all you Francophiles and Euro punks..there are a ton of vids on the Tube made by folks speaking English as a second language ( as I do ) and their pronunciation is often not great. But they can be understood and you can learn from them. The American phrase "chickenshit" comes to mind when I read the comments in this thread.

Nice. Cooking. Short. Ribs.

Thanks for the video. I do wish there wasn't distortion on your mike, though. Had to keep adjusting the sound.

This chef still around?

How long in the oven? Please...I want to try?

Appreciate it! The only thing is the camera a bit far from the food. Close up shot should be done. Anyways, Thanks.

How long did that meat sit there before he got it ready to go seems to me like it would be cold as ice .

anybody have ideas on what to do with the leftover braising liquid that doesnt make it into the sauce?

If searing the meat gives it more flavor prior to braising, wouldn't it be better to sear all sides of the short rib?

Does anyone know if salt is to be added to this recipe? And how long do you keep the meat in the oven? I am a little confused about the cover on the pan. Do you cook with the pan covered for half the time then take the cover off? Because in the video, the cover was still on

A 325* oven will raise the temp in the pot in the video to over the boiling point of the liquid.. That braise is going to boil, and boil hard. A 250* oven would be more like it. Maybe 275*.

no s&p? 😔

Why not use an immersion blender on the veggies?

A little quick but I want to try braising short ribs

A ‘master chef’ says ‘add oil’ without saying which type of oil.

Great video! What would be a good wine substitute?

"Look at that marbleization." Hey! I tried to look. Where did the camera go?

Did he say how long in the oven?

You didn't say how long the meat was in the oven for

NiCe, nIcE, NIce, niCE, nICe, nicE

Er, did I miss the part where he de-fatted the braising liquid? 😕 Shortribs throw SO much fat. At any rate, I loved the tip about celery when it comes to caramelizing the veg.

Didn't the ribs got cold when you were making the sauce?

NICE, nice, Nice

I want that sauce pan

Great finish sauce with raw carrots

no salt, peper or any herbs?