Learn How to Braise Shortribs demonstrated by Master Chef Edward Leonard 

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.

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

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

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 RU-vid.

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.

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

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

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

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

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.

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

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

Really excellent techniques. Thank you!

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

Beautiful Dish Chef !!

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

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

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

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.

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

Over-the-top and invaluable instruction!

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

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

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.

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

Great work, great explanation. Thanks, very much

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

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

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?

thanks, chef. great tutorial.

Great video, thank you chef Leonard.

Excellent instructional video!

This chef still around?

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

I love the pans he is using ~! beautiful.

Fantastic teacher.

Nicely done!!

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.

On point. Well done chef.

That was a great lesson..thank you!

Oh yea, great demonstration!

All day, every day and twice on Sunday.😋

how long do I need to bake the ribs for?

excellent instruction - thank you!

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

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

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

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

325 for how long? did I miss that?

thank you, chef.

Very nice my friend.

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).

The best all the way!

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

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

Well done!!!

Its very beautiful god bless you thanks

Excellent!

excellent video

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

Great video! What would be a good wine substitute?

Thank You some great tips!

Great Chef thanks!

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

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

You do it different than Wolfgang Puck does his, which ones is better? Are you a better chef than Wolfgang?

No salt?

finished mirepoix...awesome

no salt, peper or any herbs?

Why not use an immersion blender on the veggies?

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

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

no s&p? 😔

Did he say how long in the oven?

Nice. Cooking. Short. Ribs.

Costco has prime boneless short ribs guys

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

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. ;)

Thanks chef

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

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

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

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

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.

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

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.

A little quick but I want to try braising short ribs

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*.

Great finish sauce with raw carrots

I want that sauce pan

What herbs did he add?????

THE BEST!

Braising in the saucer not a braiser?? 🤔

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.