Скачать или смотреть Melt-in-Your-Mouth Beef Short Ribs Braised in a Rich Port & Spice Sauce

Get ready to discover your new favorite comfort food! In this video, we're taking classic braised beef short ribs to a whole new level by swapping the traditional red wine for rich, sweet Ruby Port. The result is a deeply flavorful, luscious, and aromatic sauce with a hint of warming spices like cinnamon and star anise.
This is more than just a recipe; it's a technique that guarantees perfectly tender, fall-off-the-bone meat every single time. Learn the fundamentals of French braising and create a restaurant-quality dish that will leave everyone speechless.

🔥 Want to become a master of French cuisine?
Join The French Cooking Academy Membership to access hundreds of video lessons and courses that will take you from a beginner to a confident home chef.
Become a member today: https://www.thefrenchcookingacademy.c...

▶ TIMESTAMPS:
0:00 - Introduction: The Ultimate Flavor-Packed Dish
0:48 - What is Braising? A Quick Guide
1:01 - Ingredients for Port-Braised Short Ribs
3:01 - Step 1: Searing the Beef Short Ribs for Maximum Flavor
4:25 - Step 2: Sautéing the Aromatic Garnish (Mirepoix)
4:50 - Step 3: Cooking the Tomato Paste
5:31 - Step 4: Deglazing the Pot with Ruby Port
6:00 - Assembling the Braise (Meat, Stock & Spices)
7:41 - Braising in the Oven: Temperature & Time
8:40 - The Big Reveal: Perfectly Tender Ribs!
9:40 - Making the Luscious Port Wine Sauce
11:55 - Final Plating & Tasting

▶ FULL RECIPE:
For the Braised Short Ribs:
Beef Short Ribs (approx. 4-5 large pieces)
Salt & Freshly Ground Black Pepper
1-2 tbsp Olive Oil
1 tbsp Butter
Mirepoix:
1 Onion, diced
1 Carrot, diced
1 Celery Stalk, diced
1-2 tbsp Tomato Paste
2-3 cloves Garlic, crushed
250 ml (approx. 1 cup) Ruby Port
500 ml (approx. 2 cups) Beef or Veal Stock
Aromatic Herbs & Spices:
Fresh Thyme sprigs
1 Bay Leaf
1 Cinnamon Stick
2-3 Star Anise
Serve with creamy mashed potatoes or your favorite side dish.

recipe card: https://www.thefrenchcookingacademy.c...

#ShortRibs #Braising #FrenchFood #ComfortFood #PortWine #RecipeTutorial #BeefRecipe

👋 CONNECT WITH US 👋
  / frenchcookacademy  
  / frenchcookingacademy  
https://www.pinterest.com.au/frenchco...
-------------------------------------------------------------------------------------------------------
Disclaimer: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!

🛒 Check our cookware and book store on amazon 🛒
https://amzn.to/2sQZd9z.

🍳 MY FAVOURITE COOKWARE 🍳
Cast Iron Pan: https://amzn.to/343Pvn4
My favourite Mauviel Pan: https://amzn.to/2RHSACP
Starter Cookware Set (tri-ply clad): https://amzn.to/2DWJD2a
Nonstick Pan: https://amzn.to/2VW02OF
Cast Iron Enameled French (Staub): https://amzn.to/302BvXi
All-round Cutting Board (polypropylene): https://amzn.to/2POc0Ei
Heavy Duty Cutting Board (wood): https://amzn.to/2H4J5ZR
Essential Utensil Set: https://amzn.to/2Y3eIc2
Kitchen Scales (Imperial & Metric): https://amzn.to/2Vj0Flx
Measuring Cups Set: https://amzn.to/2ViYkqT


🔪 GREAT VALUE FOR MONEY KNIVES SETS 🔪
Forged Knife Set (Mercer Culinary): https://amzn.to/2WuDZvs
Fibrox Knife Set (Victorinox): https://amzn.to/2DRrbaV

📓 MY GO TO CULINARY GUIDES 📓
Escoffier culinary guide (English): https://amzn.to/2PP8ZUr
Larousse gastronomique: https://amzn.to/2H4HWBK
Le repertoire de la cuisine (English): https://amzn.to/2H3TKE5
World atlas of wine: https://amzn.to/2VLiB84

Note: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!

🥗 LOCAL PRODUCE 🥗 We support local, sustainable food producers and small farms wherever we can:

🥕 Merri Banks Market Garden
🍅 Volcano Produce
🧀 Simons Organic Dairy
🍦 Schultz Organic Dairy
🐑 Leevid Lamb

Find local producers near you in Oz
Sustainable Table: https://www.sustainabletable.org.au/map
Open Food Network: https://openfoodnetwork.org.au

📸 FOOD PHOTOGRAPHY 📸
Food Photography by Kate Blenkiron