Learned a new technique on braising from Chef Hans !!


Everything gathered for the braised shorties


Dredge the short ribs in season flour

Get a nice hard sear on the short ribs


Remove the ribs and caramelize the veg

Once the veg is carmelized layer the short ribs in the braising pans .. Cover with cheese cloth tight ,,, then add the veg on top


In the same pan add your tomato paste ,, and deglaze with your wine and brown stock


Next step is to pour the liquid over the veg which will seal through the cheese cloth and will make the process after braising really easy , since you don’t have to pick through all the veg

Braise at 250 for about 4 hours

Then trim and shape / weigh out for service

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