Why Braised Short Ribs are a perfect make ahead meal.

Summary by Krater

This video teaches the fundamentals of braising short ribs, detailing the 7-step process from searing and building an aromatic base to oven braising, reducing the sauce, and serving with creamy polenta and gremolada.

From the video

Answers: How do you braise short ribs?

• braising short ribs
• collagen to gelatin transformation
• making red wine reduction sauce
• cooking creamy parmesan polenta
• preparing gremolada garnish

Ingredients

• salt
• beef short ribs
• 2 parts onion
• 1 part carrot
• 1 part celery
• 30 g oil
• 30 g tomato paste
• 500 ml red wine
• beef stock
• 2 bay leaves
• 400 g water
• 5 g salt
• 100 g polenta
• 40 g milk
• 30 g parmepano reggiano
• 1 tbsp butter
• 2 parts parsley
• 1 part minced garlic
• 1 part lemon zest
• 15 cranks black pepper

What it concludes

• Braising short ribs involves 40 minutes of active streamlined work, 4 hours in the oven, and 30 minutes of weeknight dinner assembly which can be done days later.
• Braising short ribs days ahead allows the flavors to improve.
• The meat must spend enough time in the collagen melting zone (160 to 205 degrees Fahrenheit) to fully transform into gelatin and become fork tender.
• Braising liquid and cooked vegetables can be stored in containers in the refrigerator for up to 4 to 5 days.