Cabernet-Braised Short Ribs As Made By Wolfgang Puck
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- Опубликовано: 20 фев 2017
- Customize & buy the Tasty Cookbook here: bzfd.it/2fpfeu5
Here is what you'll need!
CABERNET-BRAISED SHORT RIBS
Servings: 6
INGREDIENTS
6 pieces large beef short ribs, each 14 to 16 ounces, trimmed of excess fat
Marinade
2 celery stalks, trimmed and cut into 1-inch pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch pieces
1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 garlic cloves, peeled
1 bay leaf
4 sprigs fresh thyme
Whole black pepper, to taste
1 bottle (750 milliliters) Cabernet Sauvignon
2 tablespoons all-purpose flour
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
2 tablespoons tomato paste
2 quarts unsalted beef broth or chicken broth
Garnish
Mashed potatoes
Italian parsley, chopped, as needed
PREPARATION
Preheat the oven to 350F˚/180C˚.
In a large bowl, add the short ribs and all vegetables and herbs for the marinade. Add the wine to cover. Marinate at least 6 hours in the fridge.
Remove the meat from the marinade and pat dry with a towel or paper towel. Strain the veggies from the wine. Reserve both the wine and veggies for later.
Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop. When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates. Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
Cover the pot and transfer to the middle rack of your oven. Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
Enjoy!
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Wolfgang Puck 
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I need an entire channel of Wolfgang Puck cooking videos. He's just the cutest little thing and I love how passionately he talks about cooking and food, and of course, his accent.
ColorfulConfessions the dudes one of the best chefs in the world. Better than Gordon Ramsey. He is sooooo humble. I bet you will find tons of Wolfgang vids
ColorfulConfessions your calling a grown ass man cute ain’t nothing cute about him plus he is not humble
ColorfulConfessions u r soooooo right
you can buy his masterclass if you want, gordon ramsay as well but its pretty expensive
ColorfulConfessions I need YOU
Nice of Tasty to give Wolfgang his own personalized pan to cook the recipe in.
ikr
Christian The W and his own personalized oven as well...
Christian The W Wolfgang Puck is one of the most famous chefs of all time, it's his own line.
Simon wow no shit Sherlock
Nicholas Dreesen Fuck you, Watson
YESSS HE'S BACK! That looks delicious though...I don't think anyone can complain abt this dish!
Reshma Mary Vegans can.
King Bird lol
Reshma Mary it's not seasoned enough
sailor chibi moon too much seasoning and its gonna be too full of sodium and besides,the favours came from the marinade and herbs and red wine
Reshma Mary vegans will complain 🙂
a cooking pan with my name on it, that's the dream.
You could get those cheap aluminum foil ones and etch your own name in. #BudgetRentADream
Cemara Chrisalit even the oven has his own name on it. goals.
One of my favorite chefs who I have been watching on TV for many years! Shout out to all the Cancerians signs!
I made it and ate it. Oh yeah. It was as good as it looks.
wow you truly have made it. and ate it.
@@BloBlas123 it was bad for me lol
I did as well. Loved everything about it.
Gorden Harney really I looked good
@@aa1589
Oooh, I'll have to do that it sounds awesome!!
I went to the movies, came back and I saw fire trucks around my house.
This comment had me 😭😭😭 hahaha!!
💀💀💀🤣😭😂😭
you pucked it up!
Guys how is this funny. its not funny, its scary
Your profile pic
I love Wolfgang Puck! I'm so glad he did another recipe with Tasty
radicallize same!
Eha I love him 2!! 💞
I love this guy and in saying that, by the time you buy red wine, tomato paste and garlic cloves, it’s more expensive than a steak.
Short ribs aren’t even an inexpensive cut anymore, especially with the bone. All these chefs talking about “inexpensive cut” are thinking of like he said decades ago, it’s silly.
This man can make anything delicious. 560, his restaurant in Dallas, is still one of the best dining experiences I've ever had.
Hey guys did you notice he used his own Wolfgang Puck microwave.
Dude has an impressive microwave if you can put tin foil wrapped metal sheets in it.
I need more Puck! He's so entertaining to listen to and he seems so wise. Tasty please give Chef Puck more videos!
This is one of the very best beef meals I’ve ever made, and I’ve been cooking at home and in restaurants for 40+ years.
Thank you Chef Puck! 👍🏻👏🏻
This is actually the best recipe for this dish that I’ve come across.
Do the exact same thing but cook at 250F/125C for about 4 hours and you get a more tender, juicy less stringy braise.
And this is why YOU are the King of food!!
I've made this recipe four times now. It never disappoints. Making it again this weekend for my birthday!
I get so happy watching Wolfgang Puck in these, he seems so nice. And the recipes are amazing.
I promise you, people from Texas knew very well how to cook short ribs! We have never forgotten how, but most of us prefer BBQ Short Ribs.
2:30 mashed potatoes are the greatest thing to grace this planet
by far... this is my favorite recipe for wine-braised short ribs. I just can't imagine putting two quarts of beef stock in it. Usually, I have used a quart and it was amazing, tonight I used two quarts and it seems that the ribs are drowning in the stock and will use so much of the flavor from the herbs/vegetables/caramelizing. I'll update in an hour.
I admire this man. His passion for food, is undying. ❤️
I just LOVE how passionate he is!
By far one of the best recipes I've learned, I work as line cook at a franchise restaurant and this is such absolutely mind blowing recipe, and i tried this with other types of beef cuts like chuck roll, though cheaper but man it's so good.
Thank you so much for sharing.
I love how he talked about his backstory and the backstory about the recipe.
I like the way he tells a story meanwhile cooking. Love this video!
He makes me love food even more than before and I never thought such a thing could be humanly possible.
Thank You, Chef Puck! Your fun videos remind us of more tranquil and peaceful times. :)
I like how he always says "I gonna show you..."
How did he get the red wine stains out of the tea towel?
It's an official Wolfgang Puck tea towel so they're disposable for him. Everyone else, $50.
It's disposable i believe.
Jack Jones thankyou!!
Even if the towel is disposable, you can actually pour white wine on a red wine stain and it'll disappear. You still have to wash it but it wont be stained anymore
Magdalena Ferrer oh wow, I never knew that
He’s a treasure, we don’t deserve Wolfgang Puck... not only is he the greatest chef on earth, but he’s an amazing person as well.
His accent makes him sound more credible
I love short ribs myself but I'm so used to having them prepared the Chinese way. I want to definitely try this
Love this man--he's such a legend. Some of my coworkers and I ran into him at his flagship restaurant Spago in LA a couple years back--needless to say, we were starstruck.
Wolfgang Puck seems like such a nice guy! I love how he gently warns people not to touch hot pans like he does. XD
Who in their right mind would thumbs down someone like Wolfgang Puck??
I’m watching videos of ways people make short ribs. Wolfgang’s method is so much different. Some much more flavor
He makes everything look so easy
I met him in San Francisco when I was way too young to appreciate him and his talents, I think I was around 10 years old. Wish I could meet him again now!
I started with your recipe and then made them my own with some additional ingredients and cooking them after browning them in the slow cooker. So, thank you Wolfgang Puck! It was a very romantic, Valentines Day dinner 🍽 ... the taste was amazing, the smell was amazing and God willing, I’ll definitely make them again! My handsome husband thanks you, too
Wolfgang is not only a star level chef, but one of the greatest practical chefs in the world. Love his vids.
I cook bone in short ribs (extra flavor and texture to the stock), don't marinate them before (I think I will start) and add more red wine and some tomato paste to the mix and a lot more herbs (though usually in cheese cloth or tied with twine so they aren't in the finished dish). The stock you use is critical to the braise. Buying a really great stock (there are some great frozen ones like "Stock Options") or better yet, making your own, is worth it.
Also, always make sure to trim off the silver skin before cooking. It's easy to do before you start - but a bear to remove after the short ribs are cooked and tears them up. I generally do get my onions and garlic golden before adding the browned meat back in, but I don't brown the carrots and celery. I might start. If you want, you can separately cook glazed carrots, pearl onions and baby potatoes (or other vegetables) right at the end, heat them up with a bit of your final stock and add them onto the dish as you serve. Its not necessary, but is a trick for making Boeuf Bourguignon that works very well for braised short ribs. That way your vegetables have great texture and flavor.
If you want to get fancy, after you pull the meat out of the braise, you can pour the remaining liquid through a fine strainer, heat and reduce it a bit (good time to adjust salt) and then bring together your meat, refined cooking liquid and freshly cooked vegetables. An extra step, but I've found it makes a difference in the taste and feel of the dish
Thank you this information is priceless. I will do mines the same as you recommended.
It always blows my mind when I hear people having dinner at 6 or 7 pm (calling it night 😂)
I swear this is one my all time favorite chefs
Made this last night. I added thyme and rosemary seasoned with meat with salt and pepper and homemade cajun seasoning. I marinaded the meat for 12 hours. I added additional cayenne pepper seasoned the flour lightly with cajun seasoning.I did the initial red wine reduction but I did the process again after I strained the sauce. Then glazed the ribs.. It was fantastic. If using bone in short ribs the meat will fall off the bone. Don't forget to save the bones for bone broth. I bought bone broth instead of stock. Bone broth brings flavor. I served with mashed potatoes and mac and cheese and peas. I cut my veggies smaller than his. I shouldn't have. After 3 hours at 325 it was a little mushy but super tasty. I strained the veggies too and added it to the reduction. You will never have to pay 40 a pop for short ribs again. Food coma
Wow! Thanks for the cooking tips!
I have your stainless steel WP cooking set and your WP rotisserie convection oven and they have served me well for the past 10 years!
I've never braised beef before but I always wanted to, so now I have no excuse not too.
I need this man to be my neighbor, or uncle, or grandpa, or somebody. I need people like this in my life.
he sounds so sweet and kind
I love these guests you have occasionally on your channel. :)
I made this tonight, and even with a $3 bottle cab it was the best thing I've eaten a long, long time.
maaan i love him hes such an awesome chef and his accent is life
i love this guy. reminds me of my grandpa. so cute and homely x
Avanti Devdikar I love him because he is married to a black woman. Remember black history 365 days of the year, not the shortest month of the year. ♡♡♡
Looks delicious Mr. Puck! I can't wait to try this recipe!
Wolfgang Puck has the best accent I have ever heard.
This is amazing. Thank you Wolfgang !
The way he says Vegetables makes me so happy.
I need to make this. Looks absolutley fantastic
This is awesome, Tasty! 👏👏👏👏👏 More of Wolfgang please. Cheers! 🍻
Wolfgang is the best!! I love mashed potatoes too!
I've had this....it really is delicious! I recommend serving it with polenta!
While his town folk were yodeling in the Australian mountains, Arnold was lifting and this guy was in the kitchen! Nice meal man, looks great
Wolfgang u r indeed a culinary legend
Looks stunning!
Know this is a VERY random thing to talk about and I absolutely mean no disrespect or racism when I say this but I absolutely LOVE how Wolfgang puck pronounces:
‘Vegetables’
That’s one of the main reasons why I come back and watch these videos. Just find it so amusing and cool how he pronounces it, I don’t know why or what it is but I do.
Wolfgang Puck gets me so excited about cooking!
The pan and oven had his name on them. My dude is balling.
Usually not a huge fan of tasty videos but this is pretty good
Wolfgang looks delicious! Thank you
Wolfgang puck has his own everything!
He makes it look so easy...
I made these March 2020 and they were fantastic Friends raved
I really like this guy. He is awesome.
Wow great looking recipe !
I'mma try this one today chef. I have been tweaking for short ribs for the last week or so. Even looking for Recipes. And all of them came up flat. missing something in one way or the other. yours was quick, simple and to the point. Thanks 👍
I like to make these for Christmas Eve or Christmas dinner. It's just me and my husband so it's perfect!!! They are a bit pricey now but no where near as much as prime rib. 💚🎄💚
I always watch cooking vids after sad/scary vids it makes me feels 👌
"Now were gonna brown our veggie tables in here"
Wow 🤩 I’ve made it and it’s better than Gordon Ramsey, it’s delicious 😋. Thank you Chef for a superb recipe!!!
Polenta is the best thing to serve wtih short ribs. i will never go back!
A true artist from Austria ❤
Wolfgang is just adorable
My eyes needed a moment omg... Perfection 👍
Wolfgang is bae
Excellent video, will make this tomorrow!
Looks delicious!
I love Wolfgang!
Love his spirit
Guys a absolute legend
my mom always covers thin sliced moose meat with a little flour and its always amazing
Yeyyy! he is back. this will be the first recipe from tasty i will actually try to make 😂😂
Then some high quality boneless Short Ribs. Great recipe, i'm using this next time I have friends over for dinner and making some of this. But you know you've made it when the Pan and the Microoven have your name on it lol. Joke aside, great recipe all through. Wolfgang is fun to watch cook, he always has a story to tell.
I will be trying this recipe very soon.
This is my favorite meal ever
MMmmm!!! Looks delish!!! Gonna try them!
i really love his accent...
Goddammit if this real deal recipes trend continue I'll be cooking night and day fellas
perfect and the meat amzing perfect its so tender
1:19 Beautiful Caramelization.
This recipe is Shuri-approved!
I end up with far more sauce than I need in the end, so I pour the excess into ice cube trays to freeze after I'm done cooking the dish. Makes for a nice steak sauce on the quick, or I mix a bit of that into pasta bolognese and it's pretty nice that way.
Finding short ribs in my neck of the woods is both difficult and expensive, but I think I'll be able to get great results with blade roast (palette) for a fraction of the cost next time!
Hi, did you use 6 pieces of ribs or 8?
He’s so adorable
I made it Saturday night. Amazinggggggg