Learned a new technique on braising from Chef Hans !!

20120508-120420.jpg

Everything gathered for the braised shorties

20120508-120434.jpg

Dredge the short ribs in season flour
20120508-120442.jpg

Get a nice hard sear on the short ribs

20120508-120501.jpg

Remove the ribs and caramelize the veg
20120508-120513.jpg

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

20120508-120523.jpg

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

20120508-120555.jpg

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
20120508-120611.jpg

Braise at 250 for about 4 hours
20120508-120618.jpg

Then trim and shape / weigh out for service

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: