Braising Meat for Gourmet Ribs Recipe

Video Transcript

"Okay and now I want to get all those little pieces of bacon in there. Let's put those little pieces of bacon. Couldn't hurt, huh? And we need some tomato. This is about one small can of tomato. It's just tomato, whole tomato that I sort of pureed up a little bit. I want a little bit of chicken stock. Now, I'm eyeballing this, but I would say, using about a, a little less than a cup of chicken stock. And then the rest, is a nice Merlot. So with braising, we want to just about cover the meat but not quite. And our next job is to bring this up to a boil. We've got our tomatoes sitting on top. We've got to protect the meat a little bit. They don't have to be sitting on top, but I like it. I like how it looks. Well, it's been about an hour and a half and this is the time we want to take a good look at what's going on in our pot. Oh, there's some gorgeous stuff going on here. If you come in really close, you'll see. We haven't reduced it all, but the flavors have began to marinate together. The tomato on top protected the top of my meat. You've got a really beautiful sauce starting. And, you know, if you wanted to just have a regular short rib that's a lot like a pot roast, you could at this point take the top off and just let this cook down for another hour and a half. But I want to add a little something extra to this. I want to kick it up a notch. I want to take it to a new level, add a little excitement. And nothing says love like chocolate and I have found a way of putting a little bit of chocolate and rosemary into my short ribs, before it braises for another hour and a half, that's absolutely fabulous. So, come on over, we're going to talk about chocolates and rosemary."