Red Wine Braised Short Ribs (in-depth guide to braising)
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- Опубліковано 18 чер 2024
- Red Wine Braised Short Ribs (in-depth guide to braising)
00:00 Intro
00:18 Choosing the pot
01:57 Choosing short ribs
02:45 Trimming short ribs
03:56 Drying, Salting, Browning
06:33 Making the Sauce
09:55 Baking
10:19 Testing for doneness and resting in braising liquid
12:20 Deboning the meat, straining the sauce, and chilling
13:05 Reducing and thickening the sauce and warming up short ribs
5-6 Lb (2.25 - 2.75kg) bone-in beef short ribs
Salt and black pepper
1-2 Tbsp neutral oil (like canola or safflower)
2 sliced carrots
2 sliced yellow onions
4 sliced garlic cloves
2 Tbsp tomato paste
1 bottle (750ml) red wine with moderate tannin and acidity
2 cups unsalted brown chicken of beef stock*
7g (1 packet) powdered gelatin (if using store bought or wimpy stock)
Thyme sprigs
1 bay leaf
2 tsp pomegranate molasses (optional)
1 Tbsp all-purpose flour (either bleached or unbleached)
1 Tbsp unsalted butter at room temperature
*Brown Chicken Stock in the Instant Pot: • Instant Pot Chicken Stock
Brown Chicken Stock on the Stove: • Brown Chicken Stock
Trim the silver skin on short ribs. Put the oil into a large, deep, oven safe skillet or dutch oven and set over high heat. Dry the short ribs thoroughly with paper towels and season lightly with salt and pepper. Brown on all sides, adding oil as necessary and regulating the heat so that the short ribs brown steadily, but not too aggressively (do this in batches if necessary). Remove the short ribs from the pan. Add the carrots and onions to the pan. Reduce the heat to medium and cook stirring occasionally until golden brown. While the vegetables are cooking, preheat the oven to 300F (150C) with a rack in the middle, and sprinkle gelatin over the stock (unless it’s pretty gelatinous already) and let it sit for 5 min.
Add the garlic and tomato paste to the vegetables in the pan and cook stirring constantly until evenly distributed. Add the short ribs back to the pan bone side down snuggling them in between the veggies. Pour in the wine, stock, and enough water to almost cover the short ribs. Add the thyme sprigs and the bay leaf. Cover with a lid or a round piece of parchment paper. If using the paper, tuck it in so that it makes full contact with the liquid. Cook in the middle of the oven until fork tender, 3-5 hours.
Remove from the oven, flip the short ribs bone side up and let cool in the sauce to lukewarm, about 2 hours. Remove and discard the bones and connective tissue (or save for stock • Beef Stock (with lefto... ). Put the meat into a container and cool completely. Strain the sauce through a fine mesh sieve into a container and cool completely. Refrigerate the meat and the sauce overnight or up to 5 days (only cover once they are completely cool).
The next day, remove the grease from the sauce. At this point the meat and the sauce can be frozen if desired. Put the sauce into a large skillet and boil it down until slightly syrupy. Stir in the pomegranate molasses. Add the short ribs, cover, and warm up on very low heat flipping occasionally, about 15 minutes. In a small bowl, mash the flour and butter together with a fork into a smooth paste. Remove the short ribs from the pan. Taste the sauce. If it’s too salty, don’t reduce it anymore. Add a splash of water, and use the flour butter paste to thicken. If it’s not salty and still feels too thin, boil it down. If you feel that it needs help thickening, stir in the flour butter paste a bit at a time, bringing the sauce to a simmer after each addition. Wait 30-60 seconds after the sauce comes to a simmer before judging the thickness. Stir constantly. Taste and correct for salt. If the sauce ends up too thick or salty, add a splash of water. Pour over the short ribs and serve.
Mashed Potatoes: • Make-Ahead Mashed Pota...
The pan I use to braise: amzn.to/3nxs2m7 (affiliate link)
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Many people are asking me about making this dish on the stove top. The only reason I'd consider doing that is if you don't have an oven. With an oven, you don't have to check up on it for the first 3 hours. On the stove top, you should check periodically to make sure it simmers very gently and flip the meat about once an hour. I don't braise on the stove top, so all of these are guesses, but I expect that a deep pot, like a dutch oven would work a lot better to trap the steam and get the top of the meat to cook. A skillet, like I am using might not be the best choice for the stove top. That being said, if you find that the top of the meat is not cooking at the same rate as the bottom, you can always cover the pan with a lid and keep it slightly ajar to let some of the steam escape. As far as the timing goes, we have a saying in the food industry: "it's done when it's done." Start testing after 3 hours, but don't be surprised if it takes 5.
Just FYI wines from the "pays d'herault" are not côtes du Rhône, they're from the "pays d'oc".
Fantastic video Helen - can't wait to try out your tips! Just wanted to ask if you'd recommend trying using a slow cooker for the first part, can you see anything that might go wrong with that?
Wait what! You answered my question before I asked it. I didn't even think that it would be possible! SWEET! ❤️
In the oven is best for braises. It is a different atmosphere for cooking. On the stovetop just makes clutter and the shortribs will be more boiled than braised.
I know how to do a good braise, but you have shown me how to do braise par excellence.
I choose to use Shiraz for my braise, and I chuckled when you said to use Côtes du Rhône, because of course one of that that region's main grapes is Syrah (Shiraz).. I love intuitive cooking decisions
Helen, you are a born teacher - so well researched, simply and clearly explained with no gimmicks. Thank you!
dude seriously. this recipe is pretty much identical to how i make short ribs (i use a lot more pepper tho). but i still felt like i was learning something new every step of the way. so thorough. detailed in description and footage for literally everything. This chick is indeed a natural born teacher.
Totally agree!!!!!
I'm a very experienced cook (I think) and I can't honestly say I learned anything new from this video. BUT (and I work in Education so do believe me) I can't help but notice how wonderfully clear and concise this video is. It's really really really excellent. I wish the Food Network showed more of this than the lifestyle nonsense it does that often doesn't even involve any cooking (I'm talking about you, Pioneer Woman). This is the kind of advice that people actually need!!
Hear hear!
Agreed!!
Adding that I haven't watched Food Network in years due to the "lifestyle" stuff. Get Helen a show! I learned soooo much from this UA-cam it is awesome and she is a fantastic teacher with her concise style.
I agree, I haven't learned much since my mother was a great cook, and father a chef.
If all instructional videos were as good as Helen’s in the seemingly lost art of getting to the point, half of UA-cam’s content would disappear overnight.
Man, I can’t believe all of this is free 😅 thanks a ton Helen!
It's not free, she gets money from either patreon or UA-cam!
@@rgruenhaus but its free for us
@@rgruenhaus who cares, she is very informative, love that we get the reason behind the process, it makes sure I'll remember why.
As a lawyer I can always recognize talented speakers...you are one talented speaker. Worlds ahead of that Adam guy.
honestly, dishing on le creuset got me to subscribe. the excellent teaching kept me here.
I tripled the recipe to feed 21 people for Christmas dinner and it was a big success.
Basically I did it three times. I did the “Day 1” part on Dec 20th, 21st, and 22nd. Refrigerating the meat and liquid each day.
Then on Christmas Day I did the “Day 2” part with each of the three batches. But, I only warmed the meat a little in the pan then moved the the meat and sauce to a hotel pan each time. Then I covered pan with aluminum foil and put it in the oven set to “Warm” (170°F) until dinner time, a few hours later.
Meat was fantastic. My in-laws insist that these short ribs must be a new Xmas tradition. Huge success all around
How many shortribs (lbs) did you buy for 21 people?
@@robin212212 I just made short ribs for 18 people and I bought 11lb bone in short ribs and it was a good amount, only a little left over. Served over mashed potatoes.
This woman is absolutely amazing. I love her presentation her sense of humor and her knowledge. Can’t wait to make this. 8:36
Dutch oven enthusiast here. I think it’s the single most useful pan in a kitchen. It literally does everything and does it better.
And lasts forever :D really
Just remember that you can get something every bit as good as Le Creuset for a quarter of the price or less.
Great videos. I have worked 20 years in fine dining and you passed the test. I have watched a dozen videos and you haven't pissed me off yet! 😉
I am a fan.
I have been braising for 40 years some times successfully and sometimes with dry shoe leather. Never have I clearly understood why I succeed or fail until your video. Your teaching style is fantastic. Thank you so much for this wonderful video. Im googling pomegranate molasses right now lol. 👏🏻👍🏻😃
A great lady that gives great tips and a wonderful class in teaching. Why she doesn't have a million subscribers is shocking. Thank you for your time and great instructions!
I've never braised before, this video was so informative and has really inspired me to try it myself!
Do it!!!!
You don't know what you've been missing. Making cheaper cuts of meat more enjoyable than the most expensive prime cuts, it's a must do! Especially if you have a big family or you like to have ready made meals pre cooked . Just heat & serve for at least 5 days no problem.
Try making carnitas (for tacos) if you haven’t already. I basically followed Chef John’s method, although he forgot the oregano. They are even better when refrigerated overnight and reheated the next day.
Professional Chef here - That was an excellent tutorial. I watched it as the image of the meat was simply tantalising! I really enjoyed your approach to dispelling some of the myths around braising. I work in fine dining and I think any home-gamer would be surprised at how straightforward it is to achieve restaurant quality results. All it takes is knowing some fundamentals and practicing - which is pretty much what most of us professionals do. In that respect, your video is excellent for people wanting to get next level with braising.
Great video! - Looking forward to going through your catalogue!
Merry Christmas x
The subtitle of this video could have been "How To Generate Marriage Proposals".
No kidding omg
I'm a straight woman and a decent cook but even I would propose after this meal.
HELP
🤣
😂👏
I just found this video and I am so glad I did after a failed attempt at short ribs. I now know exactly what happened and how to fix it for next time. Thank you so much.
I used to stay at a hotel on business several times a year and they served a braised shortrib on a bed of mashed potatoes that was to die for. Of course business travel is out and there's no telling when I'll return. I've been wanting to replicate that dish.
This not only met, but exceeded the flavor, aroma, color and texture. Thank you for explaining things in common language, and giving us the 'why' not just the 'what'.
You are a natural teacher; precise, concise and a joy to listen to.
so glad this recipe worked well for you
Wow! I have done short ribs a few times now and made exactly all the mistakes you have outlined. It really is amazing how you have nailed the process in such simple and straight forward terms. I love what you recommend about making a day ahead and adding gelatin or having an emergency thickener ready. Also you are so right about salt and overbrowning. Thank you for making things so clear. Keep the videos coming. You are a treasure.
This is amazing! Absolutely loved your tips and the level of detail you went into on what works vs. what doesn’t work and why!
"Water can go in, and water can go out"...I love Helen’s personality 💜 Thank you for the recipe. -Mary
Wow, I just watched your sheet tray video that just blew up, and now I just watched this, and I gotta say this is some highly underrated stuff. The detail you go into from the cookware, to the technique is fantastic. I'm a culinary school graduate myself and I can say, you seem to be just as full of knowledge as any school out there.
I loved this one. I have not had good results with my attempts at short ribs. I understand why now. Valuable.
I make this exact recipe at least every 6 months. I love it. Thank you so much Helen.
Helen is simply one of the best food youtubers for the homecook. She gives by far the most practical advise.
Brilliant video, Helen - thanks! I have been an advocate for brain for 40+ years, but so many new cooks are scared to death of it. I enjoy all of your videos, but this is so complete.
That parchment paper thing is a Pro Tip for sure.
Genius!
This dish looks very good , but can I make it on the stove instead of the oven?
Helen, I don’t know how I haven’t discovered your channel earlier. You’re a treasure. I’ve made short ribs a million times and it’s always a favourite, but sauces are not my strength, I will use your method next time. So straight forward.
I braised my short ribs on my stove top, red wine, etc. One would never know it was not braised in the oven. It was flavorful, fall apart tender and absolutely delicious.
If you do not have use of an oven, this recipe will be just as delicious braised on stove top. As long as you cover tightly, I used heavy duty foil w/lid from the pot...superb
Followed your technique and realized i never had it cooked properly until now...fantastic!! Thank you
so informative! I love how you explain why the wrong ways to do something are wrong and not just leave us without answers. Subscribed!
Yaaasssss! So much wisdom in this video. Gold, Helen, pure gold. Thank you!
You literally answered every single question I had in my head while watching. Including if I could use the bones again to make a new stock. Brilliant. Also, please know I am super ADHD (Not really, but I get bored quickly unless I stay visually and mentally entertained. This was brilliant. The only reason I wanted to click on another video while watching this was because I saw other videos of yours that I wanted to watch too. However, I stayed for the whole thing and now am moving on to the others. Thank you so much! You are a fantastic teacher and I appreciate you so much! I needed to know all this!
Thank you ! I was so caught up on what pot to use. You set me completely straight on that since I do have an excellent al clad sauce pan like the one you used but a very small enamel Dutch oven. I just adore how simply you explain seemingly complicated things. Making short ribs today for the first time. Thanks again for all the tips!
Thoroughly enjoyed. Well presented. I have been a fan/student of braising for 15 years. Agree with short wide pan idea; I switched to a SS pan this past year after years of Le Creuset. Thank you for the pomegranate molasses idea!
Drear Ms. Rennie, Over they years I have seen hundreds of enjoyable cooking videos and thought some were easily the tops, I have a found a new standard by which past and future cooking videos will be judged. Never have I seen a more thorough, enjoyable and enlightening cooking video. You are a master not only of cooking , but of organization and presentation as well.
Kudos to my new No 1 source of cooking knowledge and entertainment and perhaps even more important Motivation.
Thanks
Fantastic Helen, you have got me buying short ribs every time they are on sale. I gave up buying and trying other methods like sous vide and instant pot, this is the best!
Oh my gosh I learned more from this short video than I have in the last 40 years!! Thank you Helen 🙏🏼 you are Fabulous!
P .S. I will astound my guests next week with your techniques ❤
I’ve looked at many other UA-cam recipes for this. Yours by far looks to be the best. Many thanks!
I've never seen your videos before, but I clicked, and literally five seconds in, and you've already convinced me to subscribe! Great content, taught in an approachable manner; I look forward to binge-watching your channel and using your vids as cooking reference guides!
I really like how the cooking channels I watch use each others' ideas while still doing their own thing. Variations are good.
Helen, excellent, practical presentation of what may be considered by many, a mysterious process... I want the door to your kitchen, to be the door to my kitchen!!... Thank You for being you!!
She is FANTASTIC ! Her culinary knowledge, combined her fundamental techniques are what everyone should be taking notes on.....
As a Culinary Profesional, she is spot on.
Keep up the good work Helen.
👍👍👏👏
I am happy to report that after 6 hours of cooking, I will be ready to proceed with the final step tomorrow. So far so good!
Just found your channel and I am truly impressed by the quality of your content. Thank you for breaking down all the technical steps to a difficult dish and for your honesty with the types of brands you use and the type of pots and pans used. These are valuable details to make a recipe special, and to make us all better cooks. For example when a recipe just says "add a cup of red wine." I find that so frustrating because I never know what KIND of wine they are talking about and when I go to the liquor store I never know what to select out of the millions of bottles of wine at the store. Explaining that you want a wine with moderate acidity and low tannins, and how that affects the outcome of your dish is invaluable advice. I can't wait to try out your braising techniques and I wish you tons of UA-cam success. THANK YOU!!
Just finished making this today it was absolutely amazing the video was so helpful and the ribs came out soooo tender and delicious.
Omg. In 10 seconds, your frank, no-nonsense manner is AWESOME!!!
Your video was just wonderful, it's not the wine that sparked up these ribs, it was your delightful personality. I have made braised ribs before, always delicious. It's been a while so I've watched 3 videos on cooking short ribs, yours is the 4th and the best one of all. As a matter of fact, I was going to make a baked ham for Christmas dinner but I think I'll make your recipe for short ribs instead. Thank you.
I just saw a technique I've never seen before as a kitchen cook. Thank you for this video and the technical explanation.
I’ve tried handful of braised short ribs recipes and this without doubt was the best! Not too many ingredients but still very deep and rich flavors. The pomegranate molasses was a genius idea, I highly recommend to use it. :)
Thank you for the generosity of spirit with which you teach. The same quality that Julia had. Merci.
I was watching this video last week and I just braised my first short rib yesterday. Thank you for the great content! Looking forward to eat it today!
ok, i'm sold! this woman is the foremost expert on braising. WOW i learnt so much in such a short video
Looks fabulous. I've never braised short ribs before. I'll have to try them and get my short ribs from the butcher. Very informative, thank you Helen.
I made these again tonight and they are so good! Deliciously tender, flavorful, and fantastic for anyone who loves beef! Each time, I've improved a little by re-watching this video. It typically takes me about 5 times before I feel like I've gotten a new recipe right - and this was #3 :) Thank you @helen for these wonderful lessons!
You are a cooking angel... This was such an incredibly informative video. You have a way of making difficult or intimidating dishes become approachable by any home chef. Thank you!!
Made your short ribs with braising the day before the dinner, thank you it was so easy to serve and delicious!
Helen, I happened to run across your beef short rib recipe this weekend. I found it so interesting to see that many of your techniques are opposite of what other cooks do. So interesting that I just had to try your recipe. Am I glad I did!Awesome doesn’t even begin to convey how wonderful they turned out. I followed your recipe exactly. My short ribs were so tender. The sauce was decadent. And, the mashed potatoes with onions on top were incredible. Waiting to serve the short ribs until the next day was a game changer. Thank you so much. These were the best short ribs I have ever cooked. By the way, I have never been able to afford a Le Creuset Dutch Oven but I was pleased to know that my 12-inch stainless steel would work perfect and it did. This recipe and techniques are a keeper.
I was so glad to see the use of your deep Cuisinart pan! I love mine too, and have to sneak it out of the cupboard to avoid upsetting my Le Creuset Dutch oven. I bought the Cuisinart 18/10 stainless steel 14 piece set over 40 years ago and it's still my favorite, it will outlast me!
Made this dish last night, following the video exactly (except for the added gelatin!) and it was absolutely delicious!
This is such a good instructional video. Definitely making it this weekend! Thanks for being so informative and direct.
Wow! Just found you Helen and I’m captivated by your style and presentation. I am definitely trying your method for short ribs this week. Thanks so much.
Hey Helen just found this 3 yrs later but it was great… but why I’m commenting is because of the “Friendly Village” cereal bowl. That pattern was my mother’s holiday table - it only came out at Christmas in the ‘60s . Great memories she was a wonderful cook. Take care.
I make braised beef all the time but I still love watching how other people do it and get some tips and tricks. You gave me many tips to help me make my beef more flavorful. Thank you Helen. I have subscribed to your channel.
Love braised short ribs! They are the ultimate comfort food! Thanks for sharing! 😀
I don’t know how I am going to not make this every night now... darn it Helen! First time braising short ribs following your scaffolding, and was absolutely delighted with the result. Thank you so much for the great instruction!
so glad it worked well!
That was the best braising teaching I have ever seen. Very well done.
Thanks for the white wine suggestion. I found it to be much more to my liking. Also, adding gelatin made for a deliciously silky sauce! This one's a keeper! 😋
After my great success with your lamb stew I'm making this next weekend for company. I watched this when it first came out so now I'm ready to tackle it. I can't tell you how much you have helped me improve my cooking. Heartfelt thanks!!
So glad the videos are helpful! Good luck with your short ribs
Thank you, Helen, really. You saved me some much needed cash. I've been saving up to buy a le creuset, but now i'll be rethinking that decision.
Watching your culinary videos always brings joy to my heart
It was sooo good! Rewatching so I can make it again, per husband’s request. Thank you, Helen!
I have been cooking this dish for years, but I learned many things today: More wine, parchment paper "lid," and a slightly hotter oven than I'm accustomed to. Nos remerciments, Mme. Rennie! C'etait extroadinaire! Stephane
I’ve learned so much from this video, Helen. This video was my first exposure to braises. I’ve been referring back to this since it first came out. For a 2022 New Year’s Eve party, I’m now preparing another batch of short ribs, roughly my tenth attempt since you taught me. This is one of my favorite dishes, and I’ve got it dialed in now. I use beef bone broth (low sodium), as well as a generous teaspoon of beef “ Better Than Bouillon” (low sodium). For me, I’ve found that I need to be very careful and conservative with the amount of tomato paste that I use, especially if my red wine has significant residual sugar. My preferred starch to serve them with is polenta. Thank you for being my culinary heroine!
What I really like about this video is how they dispel the myth of the benefits of the over priced cookware and ingredients. Subscribed and rang the bell
Your videos are so well done! Thanks for taking the time to create and post them!
I'm so excited to try this! I just saw beef short ribs at our local store for the first time that I can remember. Thanks for the advice on the stock. I usually resort to "Better than Bouillon" stock for beef since red meat is a rarity in our household. But the sodium content is high in it. I'll look for scraps from the butcher to make one.
This is a wonderful tutorial. I tried beef short ribs for the first time last week and the experience was fraught with a lot of questions, you have answered them all and I am really grateful. I live in the UK and these ribs are not too common here. I ended up cooking them in a pan and then moving them (and the frond) to oven to cook in my glass crock pot with the lid on. They did turn out lovely, however I bought a very well known brand of bouillion and the end result was very salt, which I was able to dilute slightly. We did enjoy them and with this knowledge from you, I have saved your tutorial to my favourites and already have another batch which I will be cooking soon. Thank you again! :)
Thanks for this great recipe. I've made it a few times now, and I will be trying it today wit pomegranate molasses. I can't wait!
One of our favorite recipes in our household now!
Love your videos!
So glad you enjoyed it!
God bless you for your charity. You make us all better cooks.
i have really enjoyed your very instructional videos over the past few weeks. glad i found your channel!
This is one of the best instructional cooking recipes I've seen. So glad I just discovered you channel. Getting started on this right now. Thank you!
I love your videos. This one I definitively will be doing soon. I do use a cast iron dutch oven but using the parchment paper will be new & I can see the benefits. Thanks again
I can not wait until I can try this recipe!!! I’ve only ever have braised short ribs 1-2 times that I can remember 🤦♀️ I absolutely love your channel, and listening and watching your videos makes me feel like I too can cook like a master chef 💞 I need to learn what I’m doing wrong when roasting vegetables. They never seem to get browned, then I end up over cooking them. I’m searching your library now for how to roast vegetables 🤞
The collagen around the bones is the best part!
It's so nice to revisit this video and enjoy your beautiful voice and presentation once again, Helen. I knew there was a reason I bookmarked it in my mind as the go-to guide for perfect short-ribs. Thank you for creating this lovely bit of instruction!
This was an Absolutely Wonderful Learning Experience!! I Love Short Ribs And I Will Be Buying Some Tomorrow To Follow Your Simple Instructions. I An A Chef And A Really Good One At That!! But I Also Love Learning From Others With Wonderful Ideas! And This Is You.
Thank You Again!!🙏🏾😁✌🏾
AWESOME video, Ms. Rennie. I have been looking for ONE short-rib recipe that has all the information I could possibly need in it...and until now I didn't have one. THANK YOU!
Why I love this channel? Well there are plenty of cooking channels, but here there are always pro-nuggets that make a world of difference. I just made a variation of this recipe… used trinity for veggies after browning the meat, added stick of cinnamon, a few chilies and a table spoon of brown sugar. Did not have home made stock, so I used store bought powder (boo on me). At the end while reducing, I used emersion blender to purée the veggies which helps thicken the sauce. The results were superb. Most importantly , the tip to separate the meat from the bones and membrane made the whole eating experience a delight. No need for a knife, no picking the meat and nothing left on the plate. A real delight. Thanks a bunch
I love this lady!!! she's incredible Thank you for all your info!
Everyone’s doing braises and boef bourguignon on food UA-cam. For my money, and it is some money to buy short ribs these days, yours is the best. Are others easier, faster, fewer dishes to clean? Maybe. But only maybe. And for beef prices these days, yours is the method I trust to work flawlessly, and it really does!
I do as many as I can at one time, about $45 worth of short ribs, then I individually package and freeze the short ribs and individual measures of sauce base from the braise. When I want them, I can get them out the day before in the fridge and the next night I have braised short ribs and sauce from a 5 hour braise in 15 minutes. All I have to do is reheat them in the sauce base and then finish the sauce just like you show 🙂
Thanks for a flawless braise!
Thank you for this great video. The instructions for make ahead is really helpful. I made it for the first time for a dinner party. It came together easily and sat in oven on warm with your make ahead mashed potatoes & Brussels sprouts recipes for a few hours while my guests arrived and I was so relaxed. Everyone was blown away by the flavor. Just great. Thank you.
so glad your party went well :)
Once again this was a big hit. My short ribs were really big and took 5 1/2 hours in the oven. I think the pomegranate molasses adds a nice subtle taste to the sauce. Thanks Helen.
Wow. That is one of the best cooking videos I have ever seen - and I watch these all day. I am going to try your method the next time I make short ribs and I will watch your other videos. I hope to be the Valedictorian of Helen University one day . Thank you,
Just ran across your video's I been watching 3 so far. you are one great teacher. and I love how you say don't worry everything can be fixed while your cooking if you make a mistake.
you have a new subscriber thats me. can't wait to watch more and do some great cooking. Thank You again.
You are a Queen! thank you for making this simply and uncomplicated.
I’m very, very glad I saw this as I was ordering a Dutch oven this weekend.
It is such a delight to watch you. You truly are a gifted teacher. I live in Vancouver BC and one day when these borders are open, I hope to attend your classes in person :)
I have this in the oven right now- It smells wonderful! I live in an apartment and my neighbor just told she thinks it smells delicious. :-) I am taking your advice and serving it tomorrow, rather than today... and I am sharing with my neighbor. Pandemic style dinner party: I'll be leaving a plate at her door.
what a lucky neighbor :)
Excellent demonstration and great tricks with the gelatine and the parchment paper. We prepare our braises the day before and have them for late lunches after skiing. A Saint-Chinian works well in the pot and on the table.
that's my favorite skiing meal too :)
This was absolutely so delicious. Thank you for making it so simple 💕
She is a very good and interesting teacher. I bought short ribs but cannot find my original recipie. I will try this.