Here is my version of the perfect classic braise. Once you understand the techqniue you can plug in any flavors that tickle your fancy... gochujang, citrus, beer etc. Classic Braised Short Rib 4 Short Ribs, trimmed 1 onion large dice 2 carrots large dice 3 stalks celery large dice 2 tbsp tomato paste 4 cloves garlic 2 cups dry red wine 4 cups stock Parsley, thyme, bay leaf Peppercorns, all spice, clove 3 TBSP Butter (cold) ~1 1/2 tsp sherry or champagne vinegar Salt and Pepper to taste Method Start by seasoning short ribs generously with kosher salt and peppper. Over high heat, sear them on all sides in neutral oil. Strain off all but 2 tbsp excess oil. Cook mirepoix, starting with getting color on carrots, then onion, then celery. Make a space to fry your tomato paste. Mix all together and continue cooking. Deglaze with red wine. Place seared shortribs back into pot bone side down. Fill with stock till about 1/2 to 3/4 the way up the meat. top with herbs, garlic, spices. Cover with cartouche and cook for 3 hours at 275F. Remove ribs and strain liquid. You can press vegetables to get all of it out. Bring to simmer, skimming off the fat and impurities. Whisk in cold butter. If you need it to be thicker add a slurry of corn starth and water. Start with only 1 tsp of each. Finish with vinegar and parsley. Heat ribs up in sauce and enjoy! #chef #tutorial