Susan Casey on

Red Wine Braised Short Ribs (w/ risotto)

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Created in this Craftsy class

Secrets of Slow Cooking: Mastering the Braise taught by Molly Stevens

Demystify the art of the slow simmer with Molly Stevens as she walks you through the essential steps of creating perfectly braised meats and vegetables.

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Category Food & Cooking
Susan Casey on

Share a little about the ingredients and techniques used to create this dish/item. Beef short ribs, mushrooms, red wine, celery, carrots, onion, spices (base recipe from class). Served with mushroom risotto.

Susan Casey on

What are you most proud of? The flavors!!!!!!!! How tender the meat was.

Susan Casey on

What advice would you give someone starting this project? Take the time to remove some of the fat in the finish. I forgot and the end result was delicious, but a tiny bit greasy.

Susan Casey on

Those ribs look wonderful - so does the entire meal. A good tip for removing a maximum of fat is to make the braise a day (or two) ahead, let it cool to room temperature, and then refrigerate. Before reheating, you can simply scrape the fat from the surface, leaving you with very clean, pure-tasting braise.

10/28/2013 Flag