Red Wine Braised Short Ribs Recipe [click arrow to the right (on iPad) or scroll to see Ingredients] 

What could be better than slow cooked beef ribs with a silky, savory, succulent sauce? We're making Red Wine Braised Beef Shortribs!
Ingredients
2 pounds bone-in Short ribs, about 4 inches each in length
Light Olive Oil or Vegetable Oil
2 Tbsp Unsalted Butter
2 Onions
2 Medium Carrots
2 Celery Ribs
Bouquet Garni (one sprig each: Rosemary, Thyme, Parsley, 1 Bay Leaf) tied or wrapped in Leek leaf or cheesecloth
2 Tbsp Tomato Paste
1 Bottle Dry Red Wine (Zinfandel, Cabernet Sauvignon)
1 14oz Can Chopped Tomatoes
Opt.: 1/2 cup Dried Shitake Mushrooms, re-hydrated, or
1/2 cup Fresh Wild Mushrooms
Beef or Chicken Stock, or Water to Cover
Salt and Pepper to taste
As a finishing touch, make a garnish of grated lemon zest, finely minced parsley and garlic (Gremolata). and drizzle over top of ribs.
00:00 Introduction
00:40 Ingredients
04:05 Trimming the beef
07:50 Searing the beef
11:40 Sweating vegetables
14:15 Deglazing the pan
16:30 Braising the beef
22:20 Blending the sauce
26:00 Simmering the beef in sauce
26:30 Plating
28:00 Gremolata
28:50 Outtro
POLENTA Recipe
200g Polenta
200ml Milk
800ml Water
125g Unsalted Butter
75g Grated Cheese (Parm/Mozz/Emmental
Nutmeg to grate
1 Spring Thyme (leaves only)
Salt/Pepper to taste
In large saucepan, bring Water and Milk to boil. Stir in 1 teaspoon Salt, then “rain” in Polenta grains, whisking continually for 2-3 minutes over high heat.
Reduce heat to very low, cover and cook for 30-35 minutes, stirring every 5 minutes with wooden spoon.
When Polenta pulls away from side of pan, remove from heat, stir in half the butter (in pieces), grate in Nutmeg, add the Thyme leaves.
Cover and let rest for 5 minutes, then stirr in rest of the butter and the cheese. Adjust seasoning, then serve.
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"Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef."
For more information on Artistic Gourmet Adventures, check their website,
🌍ArtisticGourmetAdventures.com.
About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
Music: "Back In Town"; Nard Berings, www.triplescoopmusic.com

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