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Red Wine Braised Short Ribs: Master Class with Daniel Weber

Daniel Weber demonstrates how to elevate classic components—short ribs, polenta, and carrots—using compound butters for depth, consistency, and efficiency.

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Master Class is sponsored by Butterball Farms, Inc..

In this episode of Master Class, sponsored by Butterball Farms, Inc., Daniel Weber, Executive Chef of Winter Park (Fla.) Racquet Club prepares Braised Short Ribs with Garlic Herb Polenta and Honey Butter-Glazed Carrots. Using a variety of Butterball Farms compound butters to build layers of flavor—from searing to sauce work—he demonstrates how these products can streamline prep while elevating depth, richness, and consistency.

Click here to view Weber’s recipe for Braised Short Ribs with Garlic Herb Polenta and Honey Butter-Glazed Carrots.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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