You know what I love, is that chef John puts up videos even if they have failed or we’re not up to his standards or hopes. He doesn’t fake it - That’s why I have been a subscriber since he’s very beginning’s and I have so enjoyed watching him grow.
7:00 turn the heat off and let it cool for a second then fill the ladle with ice, let it cool the ladle, then just run it along the top. The fat will solidify and stick to the outside of the ladle. It’s much easier, faster, and efficient as it only really grabs the oils.
You are the first Chef/youtuber that actually said something other than "It tastes amazing!" and that is the reason I trust you and your videos and use them in my cooking everyday.
Chef John is like the Bob Ross of cooking: gentle, almost melodic voice, and reassuring that it's not the end of the world if something doesn't go as expected.
I've been watching chef John's videos for many years and admitting his mistakes is nothing new. That's what makes him great. Honesty. Hate it when friends say that they never screw up a dish. Liars. Even the best chefs in the world mess up. Always best to be humble. Can't wait to try this recipe.
Early in the pandemic, my grocery store had bone-in beef short ribs mislabeled as “turkey tenderloin” at $4.79/lb., about half what they charge usually. I held my breath at the checkout counter waiting for someone to notice, but nope. I got out of there with like 5 pounds of short ribs for under $25 bucks. And that was a good day.
@@drsteele4749 lmao and you think the large cooperations are so honest? Get your head out of the sand and off the high horse. People will always try to get ahead whether it’s in a free market taking advantage of supply and demand or in this case. If it was a mom or pop store i think that’s dishonest but at a wal mart? When they cheat the system constantly. Should be your conscious duty to even avoid tax in the god forsaken right to self preservation.
I love it when a chef admits failure (well, partial failure in this case). It reminds the rest of us that it's OK to experiment and fail. You will always learn something. Thanks for being real, Chef John!
I made this last night and it was hands-down the best thing I have ever eaten. Better than Julia Child's boeuf bourguignon. I made a few changes, though, that I think helped. I didn't marinate the ribs overnight (I was in a hurry!). I used a whole, red onion and extra celery, and a big pinch of red chili flakes and some gochugaru powder. Added my gochujang at the same time as the tomato paste, and added a spoonful of mild ssamjang I had on hand. I used the cheapest (ie: sweetest) hard cider I could find, actually maybe a little too sweet. Put in a big splash of apple cider vinegar before the 1st reduction. Cut way back on the chicken stock. Served it atop some spaghetti squash. I couldn't say the cider or the gochujang flavor stuck out particularly well, but they worked together to create something akin to magic. Thanks for this great idea!
cayenne and sriracha are what I use when I want to open up your taste buds and add a little heat without changing the flavor profile. Sometimes you can cheat a disappearing flavor back out of a dish by hitting it with neutral capsaicin to re-sensitize taste buds. Sometimes. lol it doesn't hurt tho, if you like heat because at least it will get hotter. :-) I also use about anything I can think of to boost umami without resorting to magic flavor powders like salt or MSG - it's all about opening up the flavors and I love the taste of various salts so I leave those for finishing the dish, so everyone can use what they want. If you get a dish flavorful without murdering it with sodium or super sodiums, then any finishing touches you throw on it before you eat (a shot of balsamic to punch up the attack, some nice flaked white truffle salt to throw a hypergarlicky layer on it, et al) will always work just fine because all you are doing is tweaking for your palette and not struggling to get the flavor mix balanced right, which fights against your finishing adds by pulling your notes away from the song instead of making them more legit flavor garnish than afterthought.
I would imagine that the fond was a bit burnt from the vid, as well not cutting the chili paste a bit for the marinade. I would think that prepping this for a day, cooking it the next day, and then finishing it with the chili paste would give the flavor, and keep it from burning on the sear. On the day of serving 3 days, marinated > cooked > reheated, with spices added in the morning. Cooled and the reheated to give the desired taste?
I made this along with the potatoes for my wife’s Birthday dinner tonight. It was amazing and she loved it! I added a ton more Gochujang and sugar. It really leveled it up.
Thanks for the honest self-appraisal, Chef John. Your confidence and willingness to be direct and tell it like it is, is appreciated. Over the years, I have tried many recipes from many sources and sometimes it's a hit and sometimes it's not. Sometimes it's my technique, sometimes it's my ingredients, sometimes it's just not what I thought it would be. I try to use each attempt as an opportunity to learn and improve my culinary knowledge, skills and abilities. Thanks for sharing and helping to make me a better home cook.
Chef J ok another Banger!!!👏👏👏 I made this tonight 3/2/22 with a couple short ribs that I had in the frig. Loved it.. I was mad because I only had 3 and totally wished I had more after it was done lol. I added the brown sugar and a splash of vinegar ..along with gochuchang... and the apple cider.... and when I tell you super good. That would be an understatement. Loved this and thanks.
What I've found when cooking with gochujang is that the spice really mellows when heated. Maybe swap the gochujang with gochugaru (it's ground counterpart) or go all in and make a (uncooked) sauce for the ribs of gochujang, sugar, soy sauce, and sesame oil Edit: I'm a new subscriber btw, really enjoying your videos. Your narration and style are great
I'm very proud of my short ribs and watched this video to get chef John's secrets... Until I remembered that I learned to cook short ribs from his Peposo video of a few years ago...
I took this as a method as recommended. I went in an oriental direction. I marinated the ribs in a mixture of soy, garlic, hoisin sauce, ginger and cinnamon. Also sprinkled the meat with pepper. I did not add any salt because of the soy. Also, I did not put the celery and onion in the marinade. I marinated over night and then browned the meat in a cast iron pan. After the meat was browned, I removed it and deglazed the pan with the sliced onion and celery. Once those were softened, I returned the meat to the pan, added the marinade and beef stock. I then added some sliced mushrooms to enhance the flavor. Cooking method in the oven was the same as in the video. The texture was perfect and the whole family loved the taste.
Chef john is a legend. On anyone else's video people would be idiotically coming up with random reasons why it didn't work trying to look smart but everyone knows chef John is the youtube GOAT so they won't even bother. If he doesn't know. We don't know
I am a better cook than most people I know, because of Chef John: The first and only Chef to make the FOOD and the LESSON the stars of the show, instead of himself. That's not me bragging. That's just me, cooking.
I just commented on one of your videos and then noticed it was from 3 years ago. So ... I will repeat my comment here. Not only are your recipes delicious, your videos are so entertaining! Thanks!!
I prepared this short ribs yesterday! I didn't have korean chili paste, so I used a local chili paste, and I used red wine instead of cider, everything turned out really tasty! Thanks for your recipes Chef John! I found your channel weeks ago and now I can't stop watching them haha
another winning dish chef john! i added more gochujang, TBSP sugar, and 1/4C apple cider vinegar. there was a smooth warming heat, a bit of tang, and just a slight sweetness. PERFECT! thank you!
That Gochujang was genius, but you need much more, sir. I do believe beef stock in place of the chicken broth as well as some Sherry and some dark soy would have fixed that "something is missing" feeling. I am also surprised not to see you complete a mirepoix or holy trinity as Carrotts are a must. As with ALL your recipes, I would eat this all day.
Dear Chef John, What size "Dutch Oven" are you using? I'm thinking of buying one, but don't know what size to get. Thank you in advance, for your help.
I'm not an expert but my understanding is that gochujang is like miso in that if you cook it for a long time it can lose its flavor. it's amazing in korean soups, but these soups aren't cooked for a long period of time (again to my understanding, I'm no expert.) if you added another tablespoon to your sauce at the end it would've livened it up and also helped to thicken since it has a high sugar content. you can also add korean red pepper flakes or powder, in my experience those will hold up better to slow cooking than gochujang. also a little splash of sesame oil at the end would've been 👍👍👍👍👍
This is 100% correct. I would have used something like a splash of apple cider vinegar when braising it and grated in some apple in when finishing the sauce to really up the apple flavor, similar to how some Japanese curries do it.
I’m new to the ingredient so I appreciate the information. I used it recently in my chili and while it did add a little something, it wasn’t as strong as I thought it would be. Next time in addition to adding it to my beef, I’ll also add some to my finished chili. Thanks!
Can confirm this. A neat way of melding the gujochang and apple cider flavors with the beef flavor would be to form an emulsion with the rendered beef fat after cooking and reincorporate into the sauce or pour over separately.
Hi Chef John I have tried a few of your recipes and love the turnout. However, for brasing/stewing, I adjust a few things. to reduce cook time and produce a good sauce. Marinading is started In the morning. That night I do the braising - in a pressure cooker. This reduces the cooking time and uses a cooker ring rather than a whole oven. I brown in the pan till dark add some chooped onions or similar near the end to get them well browned also, Then add small stock and meat . Attach the lid and bring up to pressure. Most meats like oxtails and beef ribs take about 1 to 1-1/2 hour in a pressure cooker (15Lbs pressure). When I am happy that the meat is well on I add large chunks of carrot (and sometimes turnip/swede), turn the meat, and pressure cook for a further 15 minutes. The juices from the veg add flavour to the stock I then seperate the sauce from the meat and cool it as quickly as possible so I can get the sauce into the fridge. After a couple of hours in the fridge the fat is a hard disc on top of the sauce. Remove the disk, (I keep my old fat for browning the next meat I cook). So when I am ready to do the final cook I have the meat, the veg and the sauce. Next day, prior to putting everything in together for the final cook-off, I have to decide how to give the sauce body. Put the sauce in a pan and bring to heat. Thicken with flower or cornflour. Problem with this is that I find reheating such sauces can produce a thin consistency. Alternatives to flour or corn flour is veg. I take the veg and mash a few bits up. Add the veg mash to the sauce and hit the sauce with a blender wand. Might have to repeat this a few times to get the thickness I want. The texture might seem a bit odd but it is thickened and reheating gives the same thickness. Recently started adding a tiny amount of very dark/plain chocolate. This gives a dark sauce a smooth finish "on the tongue". To reheat - Put everything back in the pressure cooker; fasten the lid and bring to temperature on a low heat. If the meat could be a bit more tender I add the weights. The reheating can instead be done in a slow cooker with a timer so it is ready to eat when I get home from work.
Thank you for all your videos! They really do bring a sense of comfort during this damn pandemic! Between you, Kenji and a few others I get to forget about all the negative and bad news we are bombarded with everyday and get motivated to try and cook new recipes and have fun while doing it!
Dang. This video just made my mouth water so much-- It leaked out of my mouth, bounced off my belly, and made it look like I peed my pants. In the spirit of Chef John humor, that is the story I'm going with.
Thank you Chef! I made braised ribs with Mom's potato gratin for my family tonight. Also little round parisian carrots and Hutterite corn nibblets. Amazing!
This looks awesome! With regard to removing the fat from the sauce, anytime it is necessary for me to do that, I prefer to pour the liquid into a gravy separator, wait 5 or 10 minutes, then pour the liquid I want off the bottom through the spout on the side, leaving the fat behind. It's much easier and more effective that way, even if it does add a few minutes to the overall prep time.
This is one of my favorite techniques when I can get good short ribs and don't mind spending a few hours cooking. Not counting rabbit food eaters braised short ribs always go over well even when it doesn't turn out exactly as expected. I'm also extremely jealous of that Staub braiser.
I add course black pepper, kosher salt and brown sugar to flour, tossing the ribs in the mixture before browning in chicken or bacon fat.....after removing the ribs, saute onions and garlic. Put the ribs back in when onion, garlic are translucent. Cover with beef stock, a can of condensed tomato soup using red wine to refill the can. Top with carrots and potatoes cut to the appropriate size to the ribs, cooking time, making sure everything is covered. Add more stock or water if needed. Slowly simmer covered stove top until fork tender! A Dutch Oven or Crockpot works too!
I do this kind of backwards. I brown them in an Instant Pot and save the veggies. Add liquid and pressure cook for 90 minutes. Take out the meat, reserve liquid, add tomato paste, vegetables and whatever, reduce liquid. Job done. Sooo tender and flavorful. Great grandma knew how to cook and she swore by her pressure cooker. I love making her old recipes.
I’m wondering if you added gochujang powder along with the gochugaru if that might amp up the Korean chili pepper flavour. And I think brown sugar would be amazing too. All that aside those ribs looked amazing and I watched the vid on your mum’s potatoes too. Perfect combo. Love it!
They look great and technique awesome. Glad you shared this and disclosed your lack of satisfaction with the taste, gives more credibility to your judgment. Impressed. It serves as a reminder to taste, midway. Fondtastic!
I was messing around with your cider braised pork recipe and made it by adding kimchi to the marinade and mirin and rice wine vinegar to deglaze, that would probably work really well here!
I came for the technique since it’s been a long time since I made these. I’ll make it with more goguchugang, some brown sugar and add some black vinegar at the end. Looks awesome.
I followed this recipe and substituted red wine for the cider and it was delicious. I took his advice and used roughly 50% more Korean Chile paste, and it added a nice hint of heat, without overpowering. The wine may have balanced the added heat, so adjusting to taste may be necessary, depending on how much meat and wine you use.
"If you want to eat this today, you have to start yesterday." Words of wisdom! 😅 I would add, you should probably have started the day *before* yesterday. Most braises and stews are even better if left to "ripen" for a day after cooking. My dad taught me that.
Oh man, the French Braiser is my favourite thing ever. It is also my chicken roaster and saute pan and risotto etc etc but the risk of burning stuff is extreme... Worth it! Mine was $20 from ALDI and is perfectly awesome for amateurs like me
Sadly I just made Braised Beef Short Ribs 2 weeks ago, so not quite ready to try this version yet. But it was wonderful to have that for a full week of comfort food dinners during this cold spell. But I'll have to try this recipe later this winter, since this is one of my favorite meals.
Wow, as I read your description, and and listened to your thoughts on what to do to bring out those flavors, I was thinking almost the same things. You've taught us well, Chef. But what about instead of browning the tomato paste, you brown anchovy paste, or more Korean chili paste instead?
I braise short ribs in hard cider regularly, and find that a very dry cider works best. I use Strongbow Original Dry cider. It is not in every grocery store, but a good beer, wine and spirits store should have it.
Petition to add a disclaimer "Must prepare day before" at the beginning of videos that um... should be prepared the day before. You are temptress to the salivary glands Sir Chef.
@@michaelcarlisle8832 Definitely NOT slamming you. Just adding a prudent lesson. My 7th grade teacher told us this, then gave us a test that only SEEMED to give a lot of instructions, but whose last instruction was to put the pencil down and fill out nothing. I was one of the few who passed. It's been useful ever since, IRL.
You know what I love, is that chef John puts up videos even if they have failed or we’re not up to his standards or hopes. He doesn’t fake it - That’s why I have been a subscriber since he’s very beginning’s and I have so enjoyed watching him grow.
I was going to comment something similar. I love it that he isn’t afraid to show the “failures”. It makes him very relatable.
Yup,totally honest.
Yeah, but that hardly qualifies as a fail - at least in my book. Those were beautiful short ribs and the potatoes looked to die for. :-)
And as always.....
Enjoy
John is the timeless classic.
Yeah, he's a funny guy!
Amen! Chef John is a gem
My favorite food when I was a kid. Yummy
Fact
I respect the hell out of this chef, he does a fantastic job but also isn’t afraid to be his own critic.
Yes. So ditto.
7:00 turn the heat off and let it cool for a second then fill the ladle with ice, let it cool the ladle, then just run it along the top. The fat will solidify and stick to the outside of the ladle. It’s much easier, faster, and efficient as it only really grabs the oils.
Genius!
great tip!
That sounds like a great tip. I used a fat separator but it took a while.
You are the first Chef/youtuber that actually said something other than "It tastes amazing!" and that is the reason I trust you and your videos and use them in my cooking everyday.
Chef John is like the Bob Ross of cooking: gentle, almost melodic voice, and reassuring that it's not the end of the world if something doesn't go as expected.
@@palaceofwisdom9448 Yeah, you got it! Chef John is the Bob Ross of cooking like a boss
I have made this twice and it is now our signature dish. Don't change a thing. Keep those videos coming. Thanks for all you do.
Chef, everytime I hear that piano riff, I feel like everything will work out for the better...or tastier based off of your recipes.
01:59 "...so if you want to eat this today, you have to start this yesterday." 😂😹
You are after all the, uh, Marty Mcfly.. of your tender meats, my guy 👍
That was funny 😂😂😂
@@thehammurabichode7994 noice
I've been watching chef John's videos for many years and admitting his mistakes is nothing new. That's what makes him great. Honesty. Hate it when friends say that they never screw up a dish. Liars. Even the best chefs in the world mess up. Always best to be humble. Can't wait to try this recipe.
My man Chef John was about to join the clean plate club.
Babish woulda been proud.
I’ll
J CD few minutes o
Early in the pandemic, my grocery store had bone-in beef short ribs mislabeled as “turkey tenderloin” at $4.79/lb., about half what they charge usually. I held my breath at the checkout counter waiting for someone to notice, but nope. I got out of there with like 5 pounds of short ribs for under $25 bucks. And that was a good day.
great score. even if they noticed, they'd need to honor the price as marked.
That's dishonest. How do you eat without choking on your conscience?
@@drsteele4749 lmao and you think the large cooperations are so honest? Get your head out of the sand and off the high horse. People will always try to get ahead whether it’s in a free market taking advantage of supply and demand or in this case.
If it was a mom or pop store i think that’s dishonest but at a wal mart? When they cheat the system constantly.
Should be your conscious duty to even avoid tax in the god forsaken right to self preservation.
@@northboy7996 two wrongs don't make a right. His actions were dishonest.
Crazy times thinking there was ever a pandemic and it wasn't just a cynical ploy the drug companies pulled on the small brains to get money.
I learn a lot from watching on how to do things that I thought would be really hard to do. Chef John, you always explain things well.
Im okay at cooking but I still learn a lot and I love that he tells some of the reasons behind things
Head chef: Where did you learn to cook if you didn't go to culinary school?
Me: Chef John..
I love it when a chef admits failure (well, partial failure in this case). It reminds the rest of us that it's OK to experiment and fail. You will always learn something. Thanks for being real, Chef John!
It also helps people be prepared when Murphy's Law kicks in.
Respect for admitting a dish didn’t turn out as planned and still releasing the video. Technique was spot on though.
👍🏻👍🏻
I made this last night and it was hands-down the best thing I have ever eaten. Better than Julia Child's boeuf bourguignon. I made a few changes, though, that I think helped. I didn't marinate the ribs overnight (I was in a hurry!). I used a whole, red onion and extra celery, and a big pinch of red chili flakes and some gochugaru powder. Added my gochujang at the same time as the tomato paste, and added a spoonful of mild ssamjang I had on hand. I used the cheapest (ie: sweetest) hard cider I could find, actually maybe a little too sweet. Put in a big splash of apple cider vinegar before the 1st reduction. Cut way back on the chicken stock. Served it atop some spaghetti squash. I couldn't say the cider or the gochujang flavor stuck out particularly well, but they worked together to create something akin to magic. Thanks for this great idea!
Chef: I can't taste the Korean chili paste or the apple cider vinegar
Chef adds cayenne :)
Lol
hahah
cayenne and sriracha are what I use when I want to open up your taste buds and add a little heat without changing the flavor profile. Sometimes you can cheat a disappearing flavor back out of a dish by hitting it with neutral capsaicin to re-sensitize taste buds. Sometimes. lol it doesn't hurt tho, if you like heat because at least it will get hotter. :-)
I also use about anything I can think of to boost umami without resorting to magic flavor powders like salt or MSG - it's all about opening up the flavors and I love the taste of various salts so I leave those for finishing the dish, so everyone can use what they want.
If you get a dish flavorful without murdering it with sodium or super sodiums, then any finishing touches you throw on it before you eat (a shot of balsamic to punch up the attack, some nice flaked white truffle salt to throw a hypergarlicky layer on it, et al) will always work just fine because all you are doing is tweaking for your palette and not struggling to get the flavor mix balanced right, which fights against your finishing adds by pulling your notes away from the song instead of making them more legit flavor garnish than afterthought.
It soothes my ego to know that even a pro can find himself wondering where some expected pronounced flavors went.
"Well that didn't come out tasting like I thought it would" ... the story of my cooking life.
Haha! Yeah. If I had a nickel, etc. :-D
This whole last week has been horrible.
@@couturedeana Amen.
I would imagine that the fond was a bit burnt from the vid, as well not cutting the chili paste a bit for the marinade. I would think that prepping this for a day, cooking it the next day, and then finishing it with the chili paste would give the flavor, and keep it from burning on the sear. On the day of serving 3 days, marinated > cooked > reheated, with spices added in the morning. Cooled and the reheated to give the desired taste?
At least it's not the story of your love life
I love chef John i just love him.
I made this along with the potatoes for my wife’s Birthday dinner tonight. It was amazing and she loved it! I added a ton more Gochujang and sugar. It really leveled it up.
Thanks for the honest self-appraisal, Chef John. Your confidence and willingness to be direct and tell it like it is, is appreciated. Over the years, I have tried many recipes from many sources and sometimes it's a hit and sometimes it's not. Sometimes it's my technique, sometimes it's my ingredients, sometimes it's just not what I thought it would be. I try to use each attempt as an opportunity to learn and improve my culinary knowledge, skills and abilities. Thanks for sharing and helping to make me a better home cook.
Chef J ok another Banger!!!👏👏👏 I made this tonight 3/2/22 with a couple short ribs that I had in the frig. Loved it.. I was mad because I only had 3 and totally wished I had more after it was done lol.
I added the brown sugar and a splash of vinegar ..along with gochuchang... and the apple cider.... and when I tell you super good. That would be an understatement.
Loved this and thanks.
I love how honest he was
I asked for this a couple weeks ago! Thanks Chef John! Short Ribs are my favorite!
Chef John's voice is therapy.
What I've found when cooking with gochujang is that the spice really mellows when heated. Maybe swap the gochujang with gochugaru (it's ground counterpart) or go all in and make a (uncooked) sauce for the ribs of gochujang, sugar, soy sauce, and sesame oil
Edit: I'm a new subscriber btw, really enjoying your videos. Your narration and style are great
Chef John you are the best. 👍🏻👍🏻👍🏻👍🏻. Listening to you while you are cooking makes me feel like i am at home and someone is cooking for me.
Love the honesty. looked very good
I'm very proud of my short ribs and watched this video to get chef John's secrets... Until I remembered that I learned to cook short ribs from his Peposo video of a few years ago...
I've made his peposo a couple times and it's terrific!
That Peposo is righteous !
@@callocam I'm making the peposo short ribs for a dinner gathering on Sunday night; Very excited to give them a try!
LOL
@@brendonsill1461 excellent! Give them time to become tender and you'll enjoy it. The black pepper become mellow.
"at least enough of it, so i could look my cardiologist in the eye" xD
I took this as a method as recommended. I went in an oriental direction. I marinated the ribs in a mixture of soy, garlic, hoisin sauce, ginger and cinnamon. Also sprinkled the meat with pepper. I did not add any salt because of the soy. Also, I did not put the celery and onion in the marinade. I marinated over night and then browned the meat in a cast iron pan. After the meat was browned, I removed it and deglazed the pan with the sliced onion and celery. Once those were softened, I returned the meat to the pan, added the marinade and beef stock. I then added some sliced mushrooms to enhance the flavor. Cooking method in the oven was the same as in the video. The texture was perfect and the whole family loved the taste.
Chef john is a legend. On anyone else's video people would be idiotically coming up with random reasons why it didn't work trying to look smart but everyone knows chef John is the youtube GOAT so they won't even bother. If he doesn't know. We don't know
I am a better cook than most people I know, because of Chef John: The first and only Chef to make the FOOD and the LESSON the stars of the show, instead of himself.
That's not me bragging. That's just me, cooking.
We love to try to sound like you around the house 🤣🙏🏾 reminds us about particular cooking tips lol
I just commented on one of your videos and then noticed it was from 3 years ago. So ... I will repeat my comment here. Not only are your recipes delicious, your videos are so entertaining! Thanks!!
I prepared this short ribs yesterday! I didn't have korean chili paste, so I used a local chili paste, and I used red wine instead of cider, everything turned out really tasty! Thanks for your recipes Chef John! I found your channel weeks ago and now I can't stop watching them haha
another winning dish chef john! i added more gochujang, TBSP sugar, and 1/4C apple cider vinegar. there was a smooth warming heat, a bit of tang, and just a slight sweetness. PERFECT! thank you!
I was thinking a spoon of apple butter to fill out the apple notes. Then maybe a bit more gochujang to keep the heat up.
That Gochujang was genius, but you need much more, sir. I do believe beef stock in place of the chicken broth as well as some Sherry and some dark soy would have fixed that "something is missing" feeling. I am also surprised not to see you complete a mirepoix or holy trinity as Carrotts are a must. As with ALL your recipes, I would eat this all day.
Chef John my day 1 thanks for all the great recipes,they’ve all been hits.
Love your recipes. And your personality is remarkable. I’ve been watching your channel for about 5 years now. Just gets better and better 👌
I was going to try and give you guys a quick ribbing with one of my awful food puns..
*But it was pretty braisen.*
Fond-tastic!
Ba da boom, ching!
From the fond of my heart I tell thee « Reduce your Sauce ! »
Boo.....
Dear Chef John, What size "Dutch Oven" are you using? I'm thinking of buying one, but don't know what size to get. Thank you in advance, for your help.
I'm not an expert but my understanding is that gochujang is like miso in that if you cook it for a long time it can lose its flavor. it's amazing in korean soups, but these soups aren't cooked for a long period of time (again to my understanding, I'm no expert.) if you added another tablespoon to your sauce at the end it would've livened it up and also helped to thicken since it has a high sugar content. you can also add korean red pepper flakes or powder, in my experience those will hold up better to slow cooking than gochujang. also a little splash of sesame oil at the end would've been 👍👍👍👍👍
This is 100% correct. I would have used something like a splash of apple cider vinegar when braising it and grated in some apple in when finishing the sauce to really up the apple flavor, similar to how some Japanese curries do it.
I’m new to the ingredient so I appreciate the information. I used it recently in my chili and while it did add a little something, it wasn’t as strong as I thought it would be. Next time in addition to adding it to my beef, I’ll also add some to my finished chili. Thanks!
Yes, gochugaru would have been amazing! I also way prefer gochujang in the tub!
Can confirm this. A neat way of melding the gujochang and apple cider flavors with the beef flavor would be to form an emulsion with the rendered beef fat after cooking and reincorporate into the sauce or pour over separately.
don’t mind me, just dropped by to revisit this thread later.
Hi Chef John
I have tried a few of your recipes and love the turnout.
However, for brasing/stewing, I adjust a few things. to reduce cook time and produce a good sauce.
Marinading is started In the morning.
That night I do the braising - in a pressure cooker. This reduces the cooking time and uses a cooker ring rather than a whole oven. I brown in the pan till dark add some chooped onions or similar near the end to get them well browned also, Then add small stock and meat . Attach the lid and bring up to pressure. Most meats like oxtails and beef ribs take about 1 to 1-1/2 hour in a pressure cooker (15Lbs pressure).
When I am happy that the meat is well on I add large chunks of carrot (and sometimes turnip/swede), turn the meat, and pressure cook for a further 15 minutes. The juices from the veg add flavour to the stock
I then seperate the sauce from the meat and cool it as quickly as possible so I can get the sauce into the fridge. After a couple of hours in the fridge the fat is a hard disc on top of the sauce. Remove the disk, (I keep my old fat for browning the next meat I cook).
So when I am ready to do the final cook I have the meat, the veg and the sauce.
Next day, prior to putting everything in together for the final cook-off, I have to decide how to give the sauce body.
Put the sauce in a pan and bring to heat. Thicken with flower or cornflour. Problem with this is that I find reheating such sauces can produce a thin consistency. Alternatives to flour or corn flour is veg. I take the veg and mash a few bits up. Add the veg mash to the sauce and hit the sauce with a blender wand. Might have to repeat this a few times to get the thickness I want. The texture might seem a bit odd but it is thickened and reheating gives the same thickness.
Recently started adding a tiny amount of very dark/plain chocolate. This gives a dark sauce a smooth finish "on the tongue".
To reheat - Put everything back in the pressure cooker; fasten the lid and bring to temperature on a low heat. If the meat could be a bit more tender I add the weights.
The reheating can instead be done in a slow cooker with a timer so it is ready to eat when I get home from work.
I made mine in a pressure cooker. Fabulous! First braise of 2022 ... happy new year!
Thank you for all your videos! They really do bring a sense of comfort during this damn pandemic! Between you, Kenji and a few others I get to forget about all the negative and bad news we are bombarded with everyday and get motivated to try and cook new recipes and have fun while doing it!
My favourite way to start my Saturday morning is to have my morning coffee watching Chef John's latest video...
I cooked this today added a table spoon of apple cider vinegar instead of the chili paste. So good. May be the best meal I’ve ever cooked for myself
I can listen to you forever. Soothing.
Thank you for being so open about your disappointment when trying to create a new dish, it is both honest and inspiring!
Dang. This video just made my mouth water so much--
It leaked out of my mouth, bounced off my belly, and made it look like I peed my pants.
In the spirit of Chef John humor, that is the story I'm going with.
Thank you Chef!
I made braised ribs with Mom's potato gratin for my family tonight. Also little round parisian carrots and Hutterite corn nibblets. Amazing!
New video from Chef John every Friday. That’s how I start my weekend😎
This looks awesome! With regard to removing the fat from the sauce, anytime it is necessary for me to do that, I prefer to pour the liquid into a gravy separator, wait 5 or 10 minutes, then pour the liquid I want off the bottom through the spout on the side, leaving the fat behind. It's much easier and more effective that way, even if it does add a few minutes to the overall prep time.
Chef, you’ve been a meaningful fraction of my coping mechanism for these times. Always enjoyed, and much appreciated. Thank you
I made these today. I think they were delicious and so did my husband.
This is one of my favorite techniques when I can get good short ribs and don't mind spending a few hours cooking. Not counting rabbit food eaters braised short ribs always go over well even when it doesn't turn out exactly as expected. I'm also extremely jealous of that Staub braiser.
John any pepper heat will be cooked off over time you have to add that later. I’m from Texas learned the hard way 😜
I am so glad that I have come across this channel. The dish was absolutely delicious. Thank you so much John! Yummy!!!
I add course black pepper, kosher salt and brown sugar to flour, tossing the ribs in the mixture before browning in chicken or bacon fat.....after removing the ribs, saute onions and garlic. Put the ribs back in when onion, garlic are translucent. Cover with beef stock, a can of condensed tomato soup using red wine to refill the can. Top with carrots and potatoes cut to the appropriate size to the ribs, cooking time, making sure everything is covered. Add more stock or water if needed. Slowly simmer covered stove top until fork tender! A Dutch Oven or Crockpot works too!
This video got me out of a really dark place tonight. It reminded me of something I forgot. Thank you.
I just bought short ribs on a whim today, I can't ignore this coincidence. I must make this
Yes, but you have to start yesterday.
latiatko You have to bring enough for everyone. School rules!
I do this kind of backwards. I brown them in an Instant Pot and save the veggies. Add liquid and pressure cook for 90 minutes. Take out the meat, reserve liquid, add tomato paste, vegetables and whatever, reduce liquid. Job done. Sooo tender and flavorful. Great grandma knew how to cook and she swore by her pressure cooker. I love making her old recipes.
I’m wondering if you added gochujang powder along with the gochugaru if that might amp up the Korean chili pepper flavour.
And I think brown sugar would be amazing too.
All that aside those ribs looked amazing and I watched the vid on your mum’s potatoes too. Perfect combo.
Love it!
I love this. But you sure did skimp on the flavors from the get go. Your self critique was spot on. I love your cooking and methods and fun with food.
They look great and technique awesome. Glad you shared this and disclosed your lack of satisfaction with the taste, gives more credibility to your judgment. Impressed. It serves as a reminder to taste, midway. Fondtastic!
I cannot think of a better narrator for youtube food videos
Chef John! Thanks for all your recipes! I have made several! Your prime rib recipe is spot on! Muchas Gracias! It turned out perfect (x2)!
I made these short ribs and thanks to Chef John they turned out great!
Chef john, very nice recipe, they look delicious .
Excellent, Chef John!!!
I have learnt a wealth of culinary knowledge from you Chef Jon. Thank you so much
I cook this yesterday, followed the recipe closely. Did not have celery so I used carrots and bell peppers turned out glorious, with polenta.
I was messing around with your cider braised pork recipe and made it by adding kimchi to the marinade and mirin and rice wine vinegar to deglaze, that would probably work really well here!
thanks, man! this is definitely an inspiration and i can't wait to figure out my version of this!
a great one for the instant pot.
thank you. chef John. great taste
These have a taste that can't be beat . Yummy. Thank you!
once again it was pleasure to watch it and will be pleasure to cook it thank you :)
I came for the technique since it’s been a long time since I made these. I’ll make it with more goguchugang, some brown sugar and add some black vinegar at the end. Looks awesome.
I’m just going to go and say it. I love you, Chef Jon.
One of the fun things about experimenting in the kitchen is tasting the results😁
Dear mother of God this looks absolutely delicious. This is a number one in my list for try outs.
I followed this recipe and substituted red wine for the cider and it was delicious. I took his advice and used roughly 50% more Korean Chile paste, and it added a nice hint of heat, without overpowering. The wine may have balanced the added heat, so adjusting to taste may be necessary, depending on how much meat and wine you use.
"If you want to eat this today, you have to start yesterday." Words of wisdom! 😅
I would add, you should probably have started the day *before* yesterday. Most braises and stews are even better if left to "ripen" for a day after cooking. My dad taught me that.
Your dad was a wise man !
I will have to try that. I know my stew tastes better the day after. 😁
@@Jakki61 you will not be sorry! 😄
By saving the stew in the fridge, the fat hardens on the top and is easier to remove.
@@peterconway6584 correct! An added benefit!
Love you Chef John
Oh man, the French Braiser is my favourite thing ever. It is also my chicken roaster and saute pan and risotto etc etc but the risk of burning stuff is extreme... Worth it! Mine was $20 from ALDI and is perfectly awesome for amateurs like me
I have a Cuisinart version that was about $60 and I love it. It works every bit as well as my friend's ridiculously expensive Le Creuset 5 qt braiser.
I've got some short ribs chilling in the fridge for tomorrow. Can't wait to finish this off as it looks so good.
I’ve been making this since the pandemic and love it. An easy way to remove a lot of the oil at the top is to blot it with paper towels.
Sadly I just made Braised Beef Short Ribs 2 weeks ago, so not quite ready to try this version yet. But it was wonderful to have that for a full week of comfort food dinners during this cold spell. But I'll have to try this recipe later this winter, since this is one of my favorite meals.
Wow, as I read your description, and and listened to your thoughts on what to do to bring out those flavors, I was thinking almost the same things. You've taught us well, Chef. But what about instead of browning the tomato paste, you brown anchovy paste, or more Korean chili paste instead?
Yep, a couple of anchovy filets and maybe big spoon honey? Also add few shallots when braising?
You did great! I’m gonna give this a try.
I braise short ribs in hard cider regularly, and find that a very dry cider works best. I use Strongbow Original Dry cider. It is not in every grocery store, but a good beer, wine and spirits store should have it.
this looks beyond actually. wd chef john. 👍
Those look so delicious , thanks for sharing Sir !
That looks awesome!!!
Yummm 😋. Love to watch & listen to your recipes. I think I’ll add some sambal ? Maybe Thank you 🙏
Excellent. Thanks for the lesson
I will try this!!!
Thanks for sharing!!!!
i think a little bit of chinese black vinegar would work super well with the richness of short ribs and the fermented gochujang!
I did this - ish today and it was fantastic.
Petition to add a disclaimer "Must prepare day before" at the beginning of videos that um... should be prepared the day before. You are temptress to the salivary glands Sir Chef.
In school, I learned you should read (or listen to) the instructions first before starting.
I can't tell if you're agreeing with me or slamming me. Either way, cool!
@@michaelcarlisle8832 Definitely NOT slamming you. Just adding a prudent lesson. My 7th grade teacher told us this, then gave us a test that only SEEMED to give a lot of instructions, but whose last instruction was to put the pencil down and fill out nothing. I was one of the few who passed. It's been useful ever since, IRL.