So tired of reading the comments that say the videos are too long or that you talk too much... some of us are very much beginners and just learning how to cook and appreciate all the extra information that you give that's so many others don't, which is part of the reason I watch your channel the most. There is a fast-forward button that anyone can make use of at any time... or lots of other channels to watch with limited recipe information nice and short. I am just learning how to cook and have multiple Ninja appliances and you have been a lifesaver Louise! Thank you for what you do and please don't change a thing!
I used to steam my cauliflower mash by steaming all the time, then I tried roasting it. Will never go back, the flavor is so much better. I either roast it in the over or in the air fryer. Just rub with oil, some S&p, and I puree in the food processor. Love adding nutritional yeast to it along with butter, garlic powder, and adjust s&p. I will be switching to beef ribs instead of roast. Thanks for the tip!
Hi Louise, it's Bonnie from North Carolina! I tried this recipe last night and it was truly amazing. I did have a little trouble finding the beef ribs but it was well worth it. Thank you for the recipe for Keto gravy. The seasoning was perfect and the gravy thickened up nicely. I plan on fixing this again when my daughter and her husband come for dinner. I truly enjoy the recipes and just hearing you talk. You are so talented and I agree with your statement about liking this better than beef roast. Thank you again. Now I got to check to see if you have a recipe for pork ribs!
Louise, I just love how you improvise when cooking on your channel. It's truly inspiring in that trial and testing is so much fun! I love this channel!
great recipe new to pressure cooking and air frying can you please do more low carb meals... PS. I love how you improvise on the spot because in real life things don't always come out like on cooking shows or recipes in books so teaching people how to improvise is awesome
All kinds of ideas.Foodi is Soo good.I even make Yogurt.Why buy?,2.5 Quarts of yogurt cost me 3.00 for ultra pasteurized milk.Cook,cool,put in fridge.Then canning jars.Add my fruit when ready to eat.
Hey Lovely , your reaction on the taste of the country beef was a tear jerker! I almost tasted it as your face expressed how amazing your taste buds felt !!!!!
I love my insta pot and use a lot, I use Zanthum gum to thicken and generally try to eat low carb mostly. You taught me some useful information on layering ingredients. I am very impressed with your Ninja combination air fryer pressure cooker.
You are an EXCELLENT teacher!!! And I just love how you improvise in the kitchen like real cooks do!!! That makes for an amazing Chef!! In my opinion 😉👍😊
I like the fact that you're still using the older model Foodis in your videos. It helps for us poor folks that don't have the newer combined lid ones hahah!
I don't always think upgrading is necessary, the old ones work great! I plan to keep using my 6.5qt unless I'm making a recipe that requires one of the new functions. It's easier for me because it's not as tall. I might have to get the OL series in the 6.5qt just for videos.
@@TheSaltedPepper, I have to admit that I did purchase the 5qt only because I am a "party of one". It would be GREATLY appreciated if you could remember to say what sizes (5, 6.5, 8qt) certain recipes can be made in when you are filming your videos. Absolutely love watching you!
You are literally my ninja foodie hero. I absolutely love my foodie's ( I have 2) and I thought I knew what I was doing, but after watching you I am in envy city here. Thank you so so very much for showing me how to REALLY use my foodie's.
Thank you so much Louise! I so appreciate that you are making low carb versions. I just love that you do REAL cooking (showing how to fix things that didn't turn out as expected). You are the BEST!
I made this yesterday and it was SOOOOOO good! My head of cauliflower was smaller than yours so it ended up sort of mushy, but it was still delicious! Next time I'll just get 2 heads. The beef ribs fell apart... just the way we like it. Thanks so much for the recipe!
Looks delicious! I love your videos and tips. I'd add green onions to the cheese as well! Can't wait to try this as I have always loved chuck roast. Thanks Louise!
I’m definitely doing the cauliflower recipe, I’m not much of a meat eater. But I will do the beef recipe when I have guests. Thanks so much for the video.
First time viewer! I love watching you and your videos! You are a great teacher and i love your comments and tips and especially your sense of humor! Everything I've seen so far looks delicious!!! 🙂😋
Wow! Very nice recipe! 🤗 Looks appetizing! I am happy to find your channel. I like your video style. I make cooking 🍳 🧑🍳 videos too!!! I’m so thankful to be able to learn from talented creators like you! Thanks for sharing this video!
Help? I can’t find the other video with mashed potatoes and not low carb. Love your channel so glad I found you. Maybe in your playlist you could do like gluten-free, beef, budget playlists?!?!
Thanks Louise. That looks wonderful 😊. I'm doing Keto and I will definitely make this. What an easy cauliflower au gratin recipe. I live alone; this recipe, the beef and cauliflower, can easily be portioned out and frozen.
So amazing and inspiring. I missed your Q/A session. If you are doing these cooking videos, who will eat the food afterward? Do you invite neighbors over?
Your reaction during your tasting was so fun to watch. I actually like good cauliflower potato sub recipes. I think the cauliflower actually tastes “earthier and a touch sweeter” than potatoes, ie IMO, better!
I made this - nearly - tonight. In the UK we don't get cuts butchered the same way but my local farm shop sold me some chuck steak and I went with that. I also slow cooked it for a while, but it did not get as tender as I had hoped so I finished with a short hi temp pressure cook. It was very very tasty. Mash made the traditional way.
That looks fabulous! I'm going to try most of the recipe. I'm sad about the cauliflower, though because I'm allergic to cheese. What can I do to get good flavour that doesn't trigger my allergy?
Cut your florets smaller and they will be softer for a mashed cauliflower or just season with salt and pepper. You could also do a scalloped version that doesn't have cheese by adding a bit of cream.
Excellent.....second time I watched.....can't wait to make these for the holiday.....looks so much easier than making a pie.....and way less match, and way easier to take to relatives home if you travel.....love all your recipes , Salted Pepper....love how you wear your hair back out of your face....some of these cooks wear it hanging down in their face.....oh my !!!.....when I bake I want mine pinned back away from my face also...lol
Great tips in here! I've been looking for the cuts of meat used- I may need to go to a butcher; I am not finding them in supermarkets. Regarding the xanthan gum though- gram for gram, it has mostly the same carbs as does flour, corn starch, and masa harina. (at least, the sources of those that I have access to). But the sodium content of it is off-the-charts higher! Whereas two tablespoons of the other three have virtually no sodium, two tablespoons of xanthan gum has 700mg. If one has a sodium-conscious diet (as I do), please take this into account when adding salt to the recipe.
Curious - are the basket legs really needed? Just nestle the pan with cauliflower directly on top of meat? Also, for those not wanting to use aluminum foil, I was trying to think of a non-foil alternative. I believe pampered chef sells stretchable silicone lids in various sizes. While I don’t own any, maybe that would work? Anyway, this looks so very tasty and I will definitely be making. Thank you, Louise!!!
I am a recent fan ( only two weeks). I recently bought a Ninja Foodi 6/qt (I am Canadian but leave in France, and the Foodi is not as popular here). Personally I love it 🥰 and have been cooking each meal in it with the help of your recipes, ideas, tips and a metric converter in my iPhone😉 Your videos have been a great familiarising me with the Ninja and adapting current recipes. One idea from my experience- if you like the added flavour of wine but do not have any, replace it with apple juice, nobody will notice the difference. I really enjoyed when you tasted the mashed cauliflower, so funny 😆 Thank you 🙏
I'm so glad you are enjoying the Foodi! Great tip on the apple juice! Just in case you don't know, all of my recipes are written on my website and there is a switch to convert them to metric and the degrees are in both C and F. If something doesn't see quite right, I would double check with your converter, but I try to look them over for accuracy and fix any mistakes I see. My website is: thesaltedpepper.com
It depends on what you want to do with them. For mashed, cut them in cubes. Here is the written recipe where I go over that: thesaltedpepper.com/country-style-beef-ribs/
Beef ribs? Not sure I have access to that. I used to use beef short ribs for soup until the fancy chefs got ahold of them and the price went up from just a few dollars to between 7 and 10 dollars per pound, and they are mostly bone. I love the flavor of a chuckroast, would never give up on that. So what was your access to the beef country ribs and the price.
Isn't that the truth! So many less expensive cuts of meat have become gourmet now! LOL I bought them at Aldi I think and they were priced around the same as a chuck roast if my memory serves me correct. They really have a richer beef flavor and the texture is better than a chuck roast if you ask me. I hope you find them and give them a try!
If you said it, and I missed it, I apologize. My husband kept talking through the video telling me that he wants me to make this, but I didn’t hear where you buy xanthan gum? Thank you so much for showing us this recipe, I can’t wait to try it!
I love pot roast. Are you saying that this is pot roast but made with a different cut than chuck? Or is it not really pot roast at all? As for tenderizing, what about doing most of the cooking sous vide?
Pot roast isn't a cut of meat, it's a preparation so this could be considered a pot roast. Technically, it's probably not because pot roast really means low and slow cooking and we pressure cooked this, but if you aren't worried about the technicalities, this could definitely be called pot roast. You can definitely sous vide the meat, but it's much quicker to pressure cook. If you sous vide the beef, I would definitely sear it afterward.
@@TheSaltedPepper Thanks for clarifying. I'm not worried about the technicalities so long as it tastes and cuts like pot roast. As much as I love my pressure cooker, I find sous vide tenderizes better for certain cuts of meat, and I always sear afterward. That said, I'll try your PC version first. I just LOVE your videos; always educational, always entertaining.
Hi Louise. Happy New Year! You said earlier in the video that you would explain why you were able to do an Instant Release, even though there is meat in the recipe. I don't think I spaced on the explanation, so would you mind explaining here in the comments? I'm wondering if that bit of resistance in the beef would have not been an issue if a Slow Release for 10 to 15 minutes was done instead.
@@articowl2 My understanding is a slow release is done with meat because an instant release brings the liquid to a rapid boil as the pressure drops, causing the meat to release all of its juices in to the liquid. Which would result in a flavorful gravy, but usually the meat dries out to a stringy soup meat consistency. I don't see how having the cauliflower on top would prevent that.
I can't believe I didn't go over that, I meant to. I'll have to see if Jeff accidently cut it out during editing. Anyway, I'm sorry for that. The reason it's fine to do an immediate release is because the ribs are submerged in liquid and the pressure doesn't change under the liquid when you remove the lid. When meat is above the liquid, it is affected by the sudden drop in pressure and that can cause liquid to be pulled out of the meat. That doesn't happen when it is submerged in the liquid. Hope that makes sense. It won't hurt to natural release, but I don't think that resistance had anything to do with the immediate release. None of the other ones were that way, so it was either that particular rib just had more connective tissue or was slightly larger and could have cooked another few minutes.
That isn't really how it works according my research and experience. Yes, the liquid can begin to boil more from the sudden change in pressure above the liquid, but the pressure doesn't really change under the liquid so juices aren't pulled out of the meat like they are if the meat is above the liquid. Now, I could be wrong, but I haven't noticed any difference in the quality of the meat with a quick release IF it's submerged verses a slower timed release.
Ok ,u know I just ordered my ninja because of this video!! I live alone in my travel trailer and Im tired of , crock pot,air fryer, stove top. I'm happy now!! I ordered the lid holder also!! By the way you're beautiful ❤️!! I know you're a good cook!!! Sincerely thanks 👍
Does can’t xanthan gum change any flavors? I have never used it. Would it work on turkey gravy. I can never get my Thanksgiving gravy thick enough regardless of how much flour I add.
I make cauliflower mash in my vitamix. Adding 1/2 - 1 teaspoon of apple cider vinegar does something great. Butter,cream S&P, I don't make it perfectly smooth, it's perfect.
Is it just the cut of the meat is why you would be using this particular chuck roast? Could you use any other type of meat to do the same preparation of this meal? Thank you for looking at this. Thank you Charles and happy new year to you and your family
It's not exactly the same as a chuck roast and so much more flavorful in my opinion, it's also more tender. You could absolutely do it with a chuck roast though, just cut it into chunks.
Does can’t xanthan gum change any flavors? I have never used it. Would it work on turkey gravy. I can never get my Thanksgiving gravy thick enough regardless of how much flour I add.
I tried to look that up myself and couldn't get a simple answer. I did include a diagram in the written post in case anyone in the UK wants to ask their butcher. thesaltedpepper.com/country-style-beef-ribs/
My Grandmother was a great cook and I was the first person she ever let hang out in her small kitchen and help her. My first job was "creaming the potatoes "
Hi Louise can you please tell me what this meat is from. I have seen several different things. Chuck eye steak or from the shoulder. Just want to buy the right thing. Thank You
From what I can gather, the country ribs are cut from the chuck eye steak which is cut from the chuck which is the shoulder. LOL Confused? Join the club! I researched this for hours and still feel like I have conflicting info, but the majority of resources seem to agree that they come from the chuck area which is the shoulder. There is a great diagram in this post I just wrote that might be helpful: thesaltedpepper.com/country-style-beef-ribs/
How do you determine which Ninja Pressure cooker you use? I know you have the OL701 which does EVERYTHING the others do. I just wonder why you aren't using that one for this...
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
So tired of reading the comments that say the videos are too long or that you talk too much... some of us are very much beginners and just learning how to cook and appreciate all the extra information that you give that's so many others don't, which is part of the reason I watch your channel the most. There is a fast-forward button that anyone can make use of at any time... or lots of other channels to watch with limited recipe information nice and short. I am just learning how to cook and have multiple Ninja appliances and you have been a lifesaver Louise! Thank you for what you do and please don't change a thing!
Thank you so much! You made my day!
I used to steam my cauliflower mash by steaming all the time, then I tried roasting it. Will never go back, the flavor is so much better. I either roast it in the over or in the air fryer. Just rub with oil, some S&p, and I puree in the food processor. Love adding nutritional yeast to it along with butter, garlic powder, and adjust s&p.
I will be switching to beef ribs instead of roast. Thanks for the tip!
Sounds wonderful!
Love Low Carb/KETO🎉
The look of pure joy on your face when trying the cauliflower was PRICELESS! Thanks again, great video - as always!
Glad you enjoyed it!
Hi Louise, it's Bonnie from North Carolina! I tried this recipe last night and it was truly amazing. I did have a little trouble finding the beef ribs but it was well worth it. Thank you for the recipe for Keto gravy. The seasoning was perfect and the gravy thickened up nicely. I plan on fixing this again when my daughter and her husband come for dinner. I truly enjoy the recipes and just hearing you talk. You are so talented and I agree with your statement about liking this better than beef roast. Thank you again. Now I got to check to see if you have a recipe for pork ribs!
I'm so glad you enjoyed it! I do have recipes for pork country ribs and pork spareribs. You can find them on my website: thesaltedpepper.com
Louise , your a genius. You always find a way . We thank you for all your hard work.
Thanks so much!
Oh, look, you made your 200K!!!! SO happy for you! (I was on your live stream and really enjoyed the chat and getting to know your other half). xoxo
Louise, I just love how you improvise when cooking on your channel. It's truly inspiring in that trial and testing is so much fun! I love this channel!
great recipe new to pressure cooking and air frying can you please do more low carb meals...
PS. I love how you improvise on the spot because in real life things don't always come out like on cooking shows or recipes in books so teaching people how to improvise is awesome
Thanks so much!
All kinds of ideas.Foodi is Soo good.I even make Yogurt.Why buy?,2.5 Quarts of yogurt cost me 3.00 for ultra pasteurized milk.Cook,cool,put in fridge.Then canning jars.Add my fruit when ready to eat.
Hey Lovely , your reaction on the taste of the country beef was a tear jerker! I almost tasted it as your face expressed how amazing your taste buds felt !!!!!
LOL! I was expecting it to be a little tough because of the way it cut, but it was like silk melting in my mouth. So good!
I had never heard of beef country ribs until I found them at Aldi's a few years ago. They are delicious and just enough for 2 people.
I love my insta pot and use a lot, I use Zanthum gum to thicken and generally try to eat low carb mostly. You taught me some useful information on layering ingredients. I am very impressed with your Ninja combination air fryer pressure cooker.
You are honest in your tastings....
I say what comes to mind and will always be honest that is for sure.
You are an EXCELLENT teacher!!! And I just love how you improvise in the kitchen like real cooks do!!! That makes for an amazing Chef!! In my opinion 😉👍😊
America’s test kitchen says store bought per shredded cheese does not brown like fresh. Always a joy to learn from you 🌞
Many times there is a coating on it that keeps it from melting as well and browning up. Some does better than others though!
I love that you made this low carb!!
Looks Wonderful Louise
I have started using beef ribs n country ribs in my stew! Half n half! You will love it!
You are so clever! You are so great at coming up with an alternative instead of panicking like most of us would. I thank God for you🥰
Thank you so much!
Would LOVE more keto Ninja Foodi recipes!! This looks delicious!
I so enjoy your presentations
Thanks!
I know this is very late, but thank you so much! I am just seeing this now!
What a fabulous post. I just now found you. I can’t wait for more!
Thank you!
I like the fact that you're still using the older model Foodis in your videos. It helps for us poor folks that don't have the newer combined lid ones hahah!
I don't always think upgrading is necessary, the old ones work great! I plan to keep using my 6.5qt unless I'm making a recipe that requires one of the new functions. It's easier for me because it's not as tall. I might have to get the OL series in the 6.5qt just for videos.
@@TheSaltedPepper your recipes never disappoint! Thanks for sharing and always being so thorough 😄
@@TheSaltedPepper, I have to admit that I did purchase the 5qt only because I am a "party of one". It would be GREATLY appreciated if you could remember to say what sizes (5, 6.5, 8qt) certain recipes can be made in when you are filming your videos. Absolutely love watching you!
I enjoy these videos and look forward to making new things for my family!
Wonderful!
Looks amazing, I can't wait to make it.
Looks great.
Thanks!
wow that looks so delicious ....that's a must try
thx for another awesome meal Louise
Thank you!
So mouth watering one could almost taste it from here. Thanks for the inspiration!!
I love making beef and ribs in my pressure cooker, so delicious.
I made this recipe last night. I had a chuck roast and did potatoes with it. Home Run!!! thanks.
I'm so glad!
LOVE your hair a bit darker, Louise!!! Thanks for this recipe. Trying this week...can't wait!
You are literally my ninja foodie hero. I absolutely love my foodie's ( I have 2) and I thought I knew what I was doing, but after watching you I am in envy city here. Thank you so so very much for showing me how to REALLY use my foodie's.
Can't wait to make this!
I hope you love it!
Thank you so much Louise! I so appreciate that you are making low carb versions. I just love that you do REAL cooking (showing how to fix things that didn't turn out as expected). You are the BEST!
Thanks so much!!
This looks delicious
I made this yesterday and it was SOOOOOO good! My head of cauliflower was smaller than yours so it ended up sort of mushy, but it was still delicious! Next time I'll just get 2 heads. The beef ribs fell apart... just the way we like it. Thanks so much for the recipe!
Looks delicious! I love your videos and tips. I'd add green onions to the cheese as well! Can't wait to try this as I have always loved chuck roast. Thanks Louise!
Hope you enjoy it!
I love your cooking
Fabulous 🙏
Love your genius with food!! You are amazing! I’m
Thank you so much!
I’m definitely doing the cauliflower recipe, I’m not much of a meat eater. But I will do the beef recipe when I have guests. Thanks so much for the video.
That looks amazing!!
Thank you!
Hey louise you are a very nice person God bless you keeps on cooking my dear
Looks great!
You are brilliant!!! I'm so glad I found you. I'm a subscriber now!!!
Thank you!
First time viewer! I love watching you and your videos! You are a great teacher and i love your comments and tips and especially your sense of humor! Everything I've seen so far looks delicious!!! 🙂😋
Wow! Very nice recipe! 🤗 Looks appetizing! I am happy to find your channel. I like your video style. I make cooking 🍳 🧑🍳 videos too!!! I’m so thankful to be able to learn from talented creators like you! Thanks for sharing this video!
Thank you and best of luck with your channel! It's a labor of love, for sure!
Help? I can’t find the other video with mashed potatoes and not low carb.
Love your channel so glad I found you. Maybe in your playlist you could do like gluten-free, beef, budget playlists?!?!
Thank you, what a great recipe. Did not succeed with the gum so I have to try more times.
Did it clump on you? You have to mix it in the oil and make sure it's really smooth before adding it in.
Xanthan gum is new for me. Can you make like a white sauce using this?
You can use it to thicken anything as long as you add into whatever you are making the correct way.
Thanks Louise. That looks wonderful 😊. I'm doing Keto and I will definitely make this. What an easy cauliflower au gratin recipe. I live alone; this recipe, the beef and cauliflower, can easily be portioned out and frozen.
Hope you like it!
What masher are you using? It will determine texture.
Love this! cannot wait to try it in my new style ninja all in one pressure cooker!!
Enjoy!
NEW YEAR BLESSINGS.
Thanks for sharing.
Does the zanthem gum add a flavor?
No flavor, just thickens.
@@TheSaltedPepper Thanks
Oh my goodness, Louise! My mouth was watering watching this video. A must make for sure!
Hi, could you use a Pyrex shallow dish with lid for the cauli?
You are AMAZING! So fun! Thank you
This is awesome thank you
Hi Louise!
How would you make this with potatoes?
Many thanks for your wonderful vlog!
Claire, Berlin 😘
I would dice the potatoes and put them in the pan on top with a little water and cover them. PC with the beef.
So amazing and inspiring. I missed your Q/A session. If you are doing these cooking videos, who will eat the food afterward? Do you invite neighbors over?
I freeze some and send some to work with Jeff. We don't have any neighbors, I wish we did for this reason!
Just Can it up,in a canning jars.Or make freezer meals with it.
Like all your recipes Louise, my mouth was watering, and I cant wait to try this out...
Your reaction during your tasting was so fun to watch. I actually like good cauliflower potato sub recipes. I think the cauliflower actually tastes “earthier and a touch sweeter” than potatoes, ie IMO, better!
Thank you! I love cauliflower in any way!
@@TheSaltedPepper My quick keto go to meal is to add roasted cauliflower and green onion to scrambled eggs. It always satisfies me.
Enjoy Your Videos. How do you clean the inside of the lid of the Ninja Foodi?
I use a small brush.
I made this - nearly - tonight. In the UK we don't get cuts butchered the same way but my local farm shop sold me some chuck steak and I went with that. I also slow cooked it for a while, but it did not get as tender as I had hoped so I finished with a short hi temp pressure cook. It was very very tasty. Mash made the traditional way.
Looks so delicious and easy to cook. We have been looking for new foodi recipes. so this is perfect
That looks fabulous! I'm going to try most of the recipe. I'm sad about the cauliflower, though because I'm allergic to cheese. What can I do to get good flavour that doesn't trigger my allergy?
Cut your florets smaller and they will be softer for a mashed cauliflower or just season with salt and pepper. You could also do a scalloped version that doesn't have cheese by adding a bit of cream.
This looks amazing! Thank you.
Excellent.....second time I watched.....can't wait to make these for the holiday.....looks so much easier than making a pie.....and way less match, and way easier to take to relatives home if you travel.....love all your recipes , Salted Pepper....love how you wear your hair back out of your face....some of these cooks wear it hanging down in their face.....oh my !!!.....when I bake I want mine pinned back away from my face also...lol
Great tips in here! I've been looking for the cuts of meat used- I may need to go to a butcher; I am not finding them in supermarkets.
Regarding the xanthan gum though- gram for gram, it has mostly the same carbs as does flour, corn starch, and masa harina. (at least, the sources of those that I have access to). But the sodium content of it is off-the-charts higher! Whereas two tablespoons of the other three have virtually no sodium, two tablespoons of xanthan gum has 700mg. If one has a sodium-conscious diet (as I do), please take this into account when adding salt to the recipe.
It looks delicious I can’t wait to try! 😍 x
I hope you love it!
Excellent that you are including a low carb version for this recipe! Just got the foodie for xmas and still learning how to use it….thank you!
I have never seen country style beef ribs. What cut of meat is it? Thamk you!
Curious - are the basket legs really needed? Just nestle the pan with cauliflower directly on top of meat? Also, for those not wanting to use aluminum foil, I was trying to think of a non-foil alternative. I believe pampered chef sells stretchable silicone lids in various sizes. While I don’t own any, maybe that would work? Anyway, this looks so very tasty and I will definitely be making. Thank you, Louise!!!
That cauliflower looks goooood.
Thanks, it really was a nice surprise!
Hi, you say that the gravy is totally low carb but what about all the grease that was in the cooking liquid?
Fat doesn't have carbs in it. It's not low fat or even necessarily low calorie, but it fits with low carb diet plans.
@@TheSaltedPepper thanks for the explanation.
I am a recent fan ( only two weeks). I recently bought a Ninja Foodi 6/qt (I am Canadian but leave in France, and the Foodi is not as popular here). Personally I love it 🥰 and have been cooking each meal in it with the help of your recipes, ideas, tips and a metric converter in my iPhone😉
Your videos have been a great familiarising me with the Ninja and adapting current recipes. One idea from my experience- if you like the added flavour of wine but do not have any, replace it with apple juice, nobody will notice the difference.
I really enjoyed when you tasted the mashed cauliflower, so funny 😆
Thank you 🙏
I'm so glad you are enjoying the Foodi! Great tip on the apple juice! Just in case you don't know, all of my recipes are written on my website and there is a switch to convert them to metric and the degrees are in both C and F. If something doesn't see quite right, I would double check with your converter, but I try to look them over for accuracy and fix any mistakes I see. My website is: thesaltedpepper.com
If you want to add vegs, would you put it in the bottom. Like canned pea or something like that
Canned peas will probably fall apart since they are soft to begin with. I would put them in a container on top.
Nice Video
I would cut up any roast to make this. I am a beef producer. Love your experimenting!
I use to make those a lot but I haven’t seen them in a long time at my stores.
I want to use potatoes do I leave them whole or cut up and what type of potatoes?
It depends on what you want to do with them. For mashed, cut them in cubes. Here is the written recipe where I go over that: thesaltedpepper.com/country-style-beef-ribs/
Beef ribs? Not sure I have access to that. I used to use beef short ribs for soup until the fancy chefs got ahold of them and the price went up from just a few dollars to between 7 and 10 dollars per pound, and they are mostly bone. I love the flavor of a chuckroast, would never give up on that. So what was your access to the beef country ribs and the price.
Isn't that the truth! So many less expensive cuts of meat have become gourmet now! LOL I bought them at Aldi I think and they were priced around the same as a chuck roast if my memory serves me correct. They really have a richer beef flavor and the texture is better than a chuck roast if you ask me. I hope you find them and give them a try!
@@TheSaltedPepper thx, we have Aldi here, I will try them.
If you said it, and I missed it, I apologize. My husband kept talking through the video telling me that he wants me to make this, but I didn’t hear where you buy xanthan gum? Thank you so much for showing us this recipe, I can’t wait to try it!
My grocery store carries Bob's Red Mill xanthan gum in the healthy food section of the store with the other Bob's Red Mill products.
@@IllumeEltanin ah, okay thank you so much. I will look for this. Love your content and your easy way of presenting. All your dishes look incredible!
Walmart has it.
Is there any way to use a crockpot instead of an instant pot? I realize I probably couldn’t do the cauliflower the same way.
Yes, you can certainly slow cook the beef ribs. I give suggestions for that in the written post: thesaltedpepper.com/country-style-beef-ribs/
I love pot roast. Are you saying that this is pot roast but made with a different cut than chuck? Or is it not really pot roast at all? As for tenderizing, what about doing most of the cooking sous vide?
Pot roast isn't a cut of meat, it's a preparation so this could be considered a pot roast. Technically, it's probably not because pot roast really means low and slow cooking and we pressure cooked this, but if you aren't worried about the technicalities, this could definitely be called pot roast. You can definitely sous vide the meat, but it's much quicker to pressure cook. If you sous vide the beef, I would definitely sear it afterward.
@@TheSaltedPepper Thanks for clarifying. I'm not worried about the technicalities so long as it tastes and cuts like pot roast. As much as I love my pressure cooker, I find sous vide tenderizes better for certain cuts of meat, and I always sear afterward.
That said, I'll try your PC version first.
I just LOVE your videos; always educational, always entertaining.
Hi Louise. Happy New Year!
You said earlier in the video that you would explain why you were able to do an Instant Release, even though there is meat in the recipe. I don't think I spaced on the explanation, so would you mind explaining here in the comments? I'm wondering if that bit of resistance in the beef would have not been an issue if a Slow Release for 10 to 15 minutes was done instead.
She never said, but my guess is that the meat juices didn’t splatter out the valve because the cauliflower layer helped keep them contained. .
@@articowl2
My understanding is a slow release is done with meat because an instant release brings the liquid to a rapid boil as the pressure drops, causing the meat to release all of its juices in to the liquid. Which would result in a flavorful gravy, but usually the meat dries out to a stringy soup meat consistency. I don't see how having the cauliflower on top would prevent that.
Thanks for explaining. That makes so much more sense.
I can't believe I didn't go over that, I meant to. I'll have to see if Jeff accidently cut it out during editing. Anyway, I'm sorry for that. The reason it's fine to do an immediate release is because the ribs are submerged in liquid and the pressure doesn't change under the liquid when you remove the lid. When meat is above the liquid, it is affected by the sudden drop in pressure and that can cause liquid to be pulled out of the meat. That doesn't happen when it is submerged in the liquid. Hope that makes sense. It won't hurt to natural release, but I don't think that resistance had anything to do with the immediate release. None of the other ones were that way, so it was either that particular rib just had more connective tissue or was slightly larger and could have cooked another few minutes.
That isn't really how it works according my research and experience. Yes, the liquid can begin to boil more from the sudden change in pressure above the liquid, but the pressure doesn't really change under the liquid so juices aren't pulled out of the meat like they are if the meat is above the liquid. Now, I could be wrong, but I haven't noticed any difference in the quality of the meat with a quick release IF it's submerged verses a slower timed release.
Ok ,u know I just ordered my ninja because of this video!! I live alone in my travel trailer and Im tired of , crock pot,air fryer, stove top. I'm happy now!! I ordered the lid holder also!! By the way you're beautiful ❤️!! I know you're a good cook!!! Sincerely thanks 👍
I hope you love it!
Excellent video thank you. I follow your Chanel and love it, but also do keto diet so this was added bonus 🌻 thank you. Watching in Australia ,🦘
Oh yay! I have xanthan gum I use for my Ninja Creami recipes! Now I have a new use for it. Thank you!
Does can’t xanthan gum change any flavors? I have never used it. Would it work on turkey gravy. I can never get my Thanksgiving gravy thick enough regardless of how much flour I add.
@@noracharles80 I don’t notice any flavor change at all. Use a small amount to start (at least I do for the small amount of ice cream base I make).
@@sueellens Thank you!
@@noracharles80 you’re very welcome!
I make cauliflower mash in my vitamix. Adding 1/2 - 1 teaspoon of apple cider vinegar does something great. Butter,cream S&P, I don't make it perfectly smooth, it's perfect.
Is it just the cut of the meat is why you would be using this particular chuck roast? Could you use any other type of meat to do the same preparation of this meal? Thank you for looking at this. Thank you Charles and happy new year to you and your family
It's not exactly the same as a chuck roast and so much more flavorful in my opinion, it's also more tender. You could absolutely do it with a chuck roast though, just cut it into chunks.
Does can’t xanthan gum change any flavors? I have never used it. Would it work on turkey gravy. I can never get my Thanksgiving gravy thick enough regardless of how much flour I add.
No, it doesn't affect the flavor at all and yes, it works on any kind of gravy or liquid. You just have to add it correctly so it doesn't clump.
@@TheSaltedPepper Thank you! 😀
Can’t eat mushrooms, what would you substitute for similar flavor.🤩🤩
That's a hard one and I'm drawing a blank. I would just leave them out.
You're adorable! I'm so glad I found your page. Blessings
Yummy !!! anyone know what they would be called in the U.K. ? i have never heard of them 🥰
I tried to look that up myself and couldn't get a simple answer. I did include a diagram in the written post in case anyone in the UK wants to ask their butcher. thesaltedpepper.com/country-style-beef-ribs/
You could also do mashed cauliflower.
That was my plan, but the cauliflower didn't cook like I thought it would, so I improvised.
@@TheSaltedPepper
I'm too lazy or tired to cook after work like you do lol (Birdseye)
@@TheSaltedPepper
I've fallen i n love with spices and herbs .Love me some baked Tuscany Chicken, Broccoli and mushrooms
My Grandmother was a great cook and I was the first person she ever let hang out in her small kitchen and help her. My first job was "creaming the potatoes "
Hi Louise can you please tell me what this meat is from. I have seen several different things. Chuck eye steak or from the shoulder. Just want to buy the right thing. Thank You
From what I can gather, the country ribs are cut from the chuck eye steak which is cut from the chuck which is the shoulder. LOL Confused? Join the club! I researched this for hours and still feel like I have conflicting info, but the majority of resources seem to agree that they come from the chuck area which is the shoulder. There is a great diagram in this post I just wrote that might be helpful: thesaltedpepper.com/country-style-beef-ribs/
@@TheSaltedPepper Thank You I will try them soon!
Yummy
How do you determine which Ninja Pressure cooker you use? I know you have the OL701 which does EVERYTHING the others do. I just wonder why you aren't using that one for this...
I guess if I would've watched the video first I would've gotten my answer!
LOL! I debated on which one to use, but went with the smaller one. It's also much easier for me to do videos in because it sits lower.
@@TheSaltedPepper Are you saying you're "height challenged??" LOL