slow braised beef short ribs in red wine
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Uploaded by lawrencevideo on Jan 17, 2009
adapted from Jean-Georges Vongerichten & Mark Bittman Simple To Spectacular cookbook.
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i find boiling the ribs first is more makes it less greasy and less messy
jct200 4 months ago
@chefmarcgirard Sounds like you know your food. I would love it if you would make a video of it. Something that I could follow.
CarlyUTube 1 year ago
Honestly, this video is ridiculous. We are supposed to guess at what the
ingredients are......I guess the maker of the video has something in mind,
but I can't figure out what it is. Why don't you re-make the video so that
we can follow what you are doing?
aspiceno 1 year ago
he may have seasoned off-camera. seems like more of a test video. I agree with caramelizing the vegetables.
fsp394 2 years ago
Next time allow the veg to carmelize and create fond on the bottom of the pan, then pince with maybe 1/2 cup of tomato paste. Add the wine and scrape the fond off the bottom of the pan. Also, you forgot to season both the meat and the braising liquid. Salt and pepper are miracle workers dude. =D
chefmarcgirard 2 years ago
DUDE....U GOT TO ADD TOMATO PASTE!
elmuneco12 2 years ago
Where is the final product?
buck8uc 2 years ago 2