Braised Short Ribs | Basics with Babish
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- Опубликовано: 16 сен 2020
- This episode is sponsored by The Botanist Islay Dry Gin: Wild, Foraged, Distilled. Order a bottle for home delivery on Drizly: bit.ly/TheBotanistGinDrizly
This week on Basics, it's time to prepare for fall with some braised short ribs and a thyme-infused negroni bianco.
Recipe: basicswithbabish.co/basicsepi...
My playlist of preferred cooking tunes, Bangers with Babish!
spoti.fi/2TYXmiY
Binging With Babish Website: bit.ly/BingingBabishWebsite
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Patreon: bit.ly/BingingPatreon
Instagram: bit.ly/BabishInstagram
Facebook: bit.ly/BabishFacebook
Twitter: bit.ly/BabishTwitter 
Развлечения
The botanist is babish's raid shadow legends
Nah, The Botanist isn’t a scam.
Hidden Valley, his alternative Squarespace.
I ordered 2 doubles of the botanist 2 nights ago and I must say it was MUCH more enjoyable that Raid: Shadow Legends
I eat plain hotdog in the middle of two boiled eggs
Yummy
Not really, I find the ads to be much more pleasant and unintrusive than raid’s
how often I have to say the Botanist?
The Botanist: Yes
It's a good product and Bruichladdich (the distiller) has some great environment caring policies, so for me, he can do it all the times he wants, if it was otherwise a bad product with bad initiatives, it would be an issue
I read through 1,000 comments and no one mentioned "as though we were a giant, peeling ice off a frozen lake." But it was a highlight for me.
lol, in his Lamb chop video he mentioned how he liked eating by hands as though he were a giant which I found humorous. I completely get the sentiment.
lol 1000?
@@historyatwar6230 it might be a joke soo r/whooosh
@@edwardanimsyujinamuka6203 unsure r/whooosh is best r/whooosh
Congrats, you are now that comment so I can enjoy this joke
It's really annoying how short ribs are expensive now, after people figured out how to cook them.
Hmm i wonder why they are getting more expensive
@@ArctikToast because they taste fantastic
Yeah, in general there is not much of a price difference anymore between most cuts of beef. The only signicantly cheaper cuts left are chuck and round.
That's what happened to flank steak, too.
@@Foxhengeyokai not flank, mainly skirt
"2 large onions" is definitely the understatement of the week. Those monstrosities look like they each ate 2 onions themselves
*T H I C C*
Lol
@@JemSquash94lol
💀
Lol
Normal people: Honey, raid shadow legeons, nord vpn
Babish: Bounty paper towels, sensodyne toothpaste, the botanist gin
don't forget hidden valley ranch
Dollar shave club 😂
Remember to remember Skillspace and squareshare
Joshua Weissman: Samsung, Bounty, Netflix
Fucking ManScape lmao
As a bartender, I really appreciate that you're not only bringing great food to us all, but showing off savoury cocktails and lesser known classics. Also botanist is so good for Gibson's 😉
did you watch him use the bar spoon?
Baby steps... Until someone actually told me not to hold a bar spoon like a normal spoon, I too stirred my drinks wierd
@@teadrinkinglegninja1520 Well now I wanna watch him use a cocktail shaker too. Maybe watch him finish a sour
What was the thing he used in the end to infuse the stuff
I appreciate it too, although (pet peeve) I'm not sure whatever he made at the end can be considered a negroni without the use of Campari, especially since he's already deviating from the sweet vermouth as well
Only 5 cloves of garlic? Those are rookie numbers. sincerely, a garlic enthusiast
Alexander DePauw I added the remainder of a head of garlic to a recipe today, because why save like, two, three cloves? And it was about a 1/4 c. chopped garlic lol. *chefs kiss*
@No One will be shot
Kid named No One:
I hate hate hate cooked garlic. But I absolutely love raw garlic though
Double that number, then you’ve got a recipe.
needs 30. sincerely, a asian
Remember, only handle raw meat and fire while under the influence of alcohol.
If you don't, the Isaac Toups police will xome for you
.I failed my driver's test today. The instructor asked me "What do you do at a red light?" I said "I usually check my emails and see what people are up to on Facebook."
The botanist is actually his inner conscience telling him that sponsorships are good
you explore more than me
Just how many of you are there?
It's been a while since I saw you
been a while since seeing the real justin y
Yooooo. U back o.o
When people sign up for sponsorships they should show them this video. The way you incorporated the product in your content is honest and genius. Actually made me appreciate it and not skip the clip. 👏👏👏
I made this for Thanksgiving instead of dried bird. Very delicious. Thank You!
Nice same!
Is dried bird a dig at turkey for always drying out or some other dish I don't know about?
I remember when short ribs used to be cheap..then people discovered it was super delicious.
Brisket and bacon too. Chicken Had the opposite trajectory though.
@@Dunkleosteusenjoyer Fine by me. I will smoke marinated wings, then crisp them on a grill. Chicken adobo. Even chicken piccata. Lots of others. My chicken dishes blow all my friends minds and they're super cheap. Pork as well, amazing and also very cheap. Beef is good but over priced apart from occasional steak imo.
santanalz ok
@@Dunkleosteusenjoyer Not chicken wings, though. They are way more expensive than ever. AT the store yesterday, wings were higher prices than boneless, skinless chicken breasts, which used to be the most expensive pieces.
@@DougAdams You're only thinking of your life time. Chicken used to be a status symbol. It meant you didn't need to worry about your supply of eggs.
Short ribs and rice = heaven
Hello again chef
anime chef hath spoken
Hey I subscribed to you
Just tender meat is heaven, my dream is to cook and eat the most tender meat, i want it to literally melt in my mouth.
Amen brother
I tried this recipe, and it got my girlfriend and I to look at each other in utter amazement after the first bite, and then race for the third short rib. Next time I’ll make the full recipe so we don’t have to fight!
I made it this weekend and it worked! Trade Joes’ brand Sonoma Cabernet and chicken stock. Used our dutch oven 3 hrs at 325. Yukon mashed potatoes with lots of butter and a little roasted garlic. I reduced the sauce like he showed and it really helped the sauce become rich and complex. I skipped the soy sauce, beer and prune juice. Will try next time.
Also tried the gin, but with fever tree mediterranean tonic. Very nice!
Andrew needs to get a kosher salt company to sponsor him.
Or LeCreuset.
Or a worcestershire sauce company
Why does he always use kosher salt? I'm new to his videos.
@@ShayTheValiant Kosher salt is often recommended by chefs because it has a less intense and more pure, salty taste and also no iodine taste
@@DharkDemonBlade Ah ok. That makes sense. I was thinking he's Jewish, but he has eaten shrimp before and Jewish people aren't allowed to eat it.
or a tiny whisk company
Next suggestion:
Iroh's Jasmine and Ginseng tea from Avatar.
I eat plain hotdog in the middle of two boiled eggs
Yummy
Beverages with babish?
Up
Featuring the Botanist
@NANI reading that gave me cavities
Babish - so i NEVER comment on anything but i will say this recipe is AMAZING. i did a few things different. before browning i smoked my short ribs for a while, then browned briefly. i used Dirty Bastard beer by Founders brewed in michigan, i will admit i was nervous about the stout quality of this Scotch style ale but it ended up being the perfect beer. it put a round flavor on the carrots and meat. i didn't use the prune juice, being from south louisiana i dug up some previously cooked figs (clove & cinnamon) which put a sweeter flavor to the reduction. the reduction of the liquid ended up amazing. i didn't cool the liquid before reducing two servings of the liquid because i didn't want to wait over night to skim the fat, depending on the ribs you might not have anything to worry about depending on how rich you want the reduction to be. that being said i trimmed my short ribs very well.served with some couscous and it was perfect. hope you or someone finds this comment helpful - cheers
The "look some meat even fell into my mouth" was great
I got the Hidden Valley Ranch ad on this video and legitimately thought i was watching binging with babbish and didnt realize until it was over
I got the Botanist commercial and thought it was him too. Wasn’t until I saw the skip button that I realized we didn’t start the actual Babish vid yet
I got the same ad
Same bro
I got an ad that actually had him in it.
He was the one talking and everything.
"Look, some meat accidentally fell into my mouth-ow, hot-hot-hot-hot-hot"
That should not have been as funny as it actually was but I'm not complaining.
If I had a kitchen like this I would simply never stop cooking
I made these last night and they turned out phenomenal. This will definitely be something I make again this winter.
In Scotland we usually refer to the islands as Isles. So here it is called the *Isle of Islay* Sounds cooler.
Jesus, I've had 5 notifications for sex-bots replying to my comment in as many minutes :'D These bots/spammers are getting out of hand!
@@JR-gl1nx Maybe these are the horny singles from your local area we've been hearing so much about
Raid Shadow Legends: he-
Botanist: i don't think so
I tried this recipe this weekend past. It was one of the best meals i've ever cooked or eaten. My supper guests agreed. Big thumbs up Andrew!
I love this series because it shows it’s okay to mess stuff up while cooking, unlike some shows that act like it’d the easiest thing in the world
I speak for everyone when i say: KITCHEN TOUR!!!
*house tour
*Sex dungeon tour
Cheesus Christ
r/unexpectedsexdungeon
(Im going to make this a sub)
I want to see in your fridge 😁
This looks great. And the ribs just come straight off the bone.
I eat plain hotdog in the middle of two boiled eggs
Yummy
How does the ribe come straight out of the bone?
Did you mean the bones straight out ot the mead?
@@licher7863 *rib meat comes off the bone
Licher7863 gaming see what’s funny here is you tried to correct someone’s grammar, then you completely fucked up your own sentence’s grammar.
Hello sir! I spend the whole day following your instructions for making Braised Short Ribs and it turned out surprisingly marvelous! Thank you! 👍😊
Just made it, used the dry wine, loved it! Thanks Andrew!
Anyone else think he is gonna announce a merch store selling knives
Doesn't he already have that? Lol
Ezra B. no lol
@@swoosh1873 welp thought he did 🤷🏿♂️ he showed it off before
@@nb4795 Five weeks ago he teased a prototype photo of his signature line of knives on instagram. It's the knife he's using in this video.
I would love to have that knife He is using in video :D
Its really weird to only have Babish's voice with no background lo-fi music.
That's what it was! This episode felt different for some reason and I couldn't figure out why!
it was there just a lot quieter
I miss the Frasier Theme music at the starting and he would always have some low fi chill music in the background.
yea I was able to hear it a little
Yeah this was filmed during the COVID-19 quarantine and so due to social distancing rules, the live band wasn't available to play in his kitchen.
HOME RUN! Tried with boneless chuck beef short ribs. No need to trim fat, in fact, not enough fat to bother skimming. Meat was fork tender in about two hours. Next time I will go easier on seasoning meat. Thickened up the sauce (and corrected borderline over salting d/t meat seasoning) by stirring in a half cup or so of the mashed potatoes. Sauce thickened enough to serve in about 10-15 minutes. Great flavors, really paired well with my pint of Guinness. Thanks Babish!
I’ve made these at least 10 times now and my family can’t get enough of them
2:15 this fond tip is legit. I've burned way too much fond before figuring this out.
Seriously, same here. Had no idea, dude is a poet. LMAOOOO
Doesn’t cooking the water out of the onions prevent the last few ribs from getting brown though?
Not if you make sure the added onion doesn't get under the ribs. As long as there is direct rib to pan contact, and the pan is not covered, you should be good. I do this when browning chicken :)
i use potatoes most of the time for that. give it a try
@@marisamoore8326Yes! So don't add as many onions as he did! Add just enough to create moisture but still be able to brown! Extra oil with the onions will help as well!
Oddly enough, the answer to many questions is in fact, “Onions.”
Lot of cooking solutions are indeed "one medium sized onion"
VIVA LA L'OIGNON
"what are ogres like?"
"onyo"
lmao these comments
basics idea: fixing dishes you may have messed up along the way! ie. broken sauces, overdone meat, overcooked pasta?
I finally made this recipe… they came out fantastic!!!!! Awesome recipe!
Ah yes, _Babish Back Ribs_
o_o
Just A Dio Who's A Hero For Fun Babby’s Back Ribs
I make memes
*Hannibal Lecter licking his lips*
oh its you again
This guy’s a legend
Hey just a tip use 's for ownership :D "this guy is a legend" is more proper
Cayz uh ok thx?
You must be new here...
Yasir Irshad wdym
You are clever XD
Love the save. Videos are so fun, thanks for so many pro move instructions
I really like that you just go back in the footage and put steps where they belong. It makes everything much easier to follow.
This guy is like, the best cook youtuber,
He doesn't have any clickbait
He has nice comedy
He actually knows what he is doing
He doesnt have cringe music
He has good instructions
And alot more,
Thanks for making your channel man.
I would also add J Kenji López-Alt, I’m a really big fan of his videos which contain nothing but cooking and a homey dad vibe, no music or clickbait, I don’t even think he does sponsorships but maybe sometimes. They’re both amazing, and Andrew references Kenji all the time, and Kenji’s acknowledged Andrew several times
@@nephdrummond3168 wait,Kenji has acknowledged Andrew? When?
Ishita Ananya multiple times especially in recent videos. There was a tiny whisk reference not long ago.
Ishita Ananya He referenced the tiny whisk, he also acknowledged once something along the lines of “I’ve also heard that Andrew Rea from Binging with Babish is a fan, that’s pretty cool” and there was a time he referred to a cooking technique and said he couldn’t remember if it was Andrew or someone else that did it a different way
@@phorcep thanks,I had no idea
I got a hidden valley ranch ad with babish in it before watching this video
Same
Same
Got the botanist
i got the botanist, left then got the ranch one
Even after a horrible day your videos are always such a safe place for me to go to, I feel so at peace, thank you so much.
Those ribs when they went into the Sause pan. "Damn, Broth! You've lost a lot of weight"
"Daayum! You done got thicc, Broth!!"
"Oops, I forgot..."
Been sampling the sponsor's wares, I see.
"Look some fell in my mouth." I'm going to use this for the next time I'm cooking at my mom's. I appreciate the alliteration :)
I appreciate your honesty to remember its more important to have fun than make a perfect video! cheers
Made the short ribs today. Perfection!
“...meat and beer...” Sounds good to me
No you see home grown meat and your mates home made beer
braised ribs are what my brother has after he bugs me while gaming
Damn, Mubii out here getting hoes in this reply thread
I’m not young, nor a gamer, and am a grammar dork, but get it ♥️
To age myself; my sister stepped on my just-stitched-up finger I’d just nearly cut off hours before while watching the original Karate Kid.
Happy cooking!
JustSomeIdiotOnTheInternet YT we can only strive to be like him
Bruised*
Gohunt001 - thatsthejoke.jpg
Nice tip on saving the fond
Of most sponsorships we see, this is a fitting one. Presented beautifully and not disconnectedly from the whole video content.
Me : *Potato Mash*
Babish, an intellectual : *Pòmmè Puréé*
pomme puree would be apple sauce, pomme d'terre puree would be mashed potatoes
A pomme is an apple
well its not really mashed. more like whipped and kind of liquidy.
@@kylehayden3113 whoops
Actually you are close to correct Navneeth Ramesh. We often say pommes puree, and mean mashed potatoes, or more elegantly said, La Puree de Pommes de Terre (with an accent on the first E of puree)
Gordon Ramsay: Olive Oil and Lamb Sauce
Babish: Kosher salt
@@deadbadugly you spelled your name wrong😬✋🏽 lemme fix it for you💗 "Kondziovsky is a joke" 🥰🥰🥰
Joshua Weissman: _flakey salt_
Adam Ragusea: _white wine_
More like Botanist gin
I eat plain hotdog in the middle of two boiled eggs
Yummy
Kaylee Brown brev is your sense of humor saying something offensive followed up by “jk lol 🥰🥰🥰🥰🥰💖💖💖”?
In Korea we have a very popular traditional dish called "Galbi jjim" which is a sweet and salty braised beef short rib dish that is most commonly eaten during special holidays and memorial days known as Chuseok and Jesa
I've made this recipe...fabulous! Family devoured it. Will make again!
Hey, Babish I was wondering could you do an episode about the foods of Ikea like their meatball and cinnamon rolls? Also your brownie recipe was delicious.
He only really does food from movies or random things in basics with babish
Maybe try finding a movie/show where they eat ikea food
@@abdulsabourafolabi4333 Then maybe he could do the episode in basics with babish.
Leif Nordling hey leif man, if you read any other comment, they simply just quote the video, brainless, im extremely happy to see that you watch babish to actually learn, as i do too, and your suggestion is amazing man, the guy who initially replied saying he only does this and that is completely brainless my man, someone who goes against a harmless idea, rediculous.
Also babish has good fudgey brownies but that weissman guy has really really good dessert guides, for chewy brownies which i reckon are the best, as well as when it comes to pleasing a crowd, try that joshua weissman guys’ choc chip cookie recipe if you enjoy kaing deserts, the one ft binging with babish as well. take care man, keep cooking!
.I failed my driver's test today. The instructor asked me "What do you do at a red light?" I said "I usually check my emails and see what people are up to on Facebook."
Missed an opportunity for “while I’m showing you the braise-ics”, Andy. I am thoroughly dissapointed.
Missed opportunity to call this episode, "Braising with Babish"
?
@@just_justine4 what
@@beegcuh3072 lol, who knows?
@@beegcuh3072 Months later, I still want to know what the first reply was confused about
I just want to stand in Babish's kitchen, smelling all the soaked in cooking smells and running my hand across the prep table to feel all the shallow scoring from knives, each the ghost of an ingredient.
Looks great!
Yeah it does!
ninja skateboarder ?!? awesome
ay ninja!
So do you
No
1:47 Damn, those are some big onions.
Onio
Biggest damn onions I've ever seen.
@@holczy0 Onio
That’s a big onõ
Probably looks big because of a wide angle lense.
4:08 doh, when he went ow ow ow 😂
Great tips on protecting the fond! Thanks! :)
Short ribs and gin? A man after my own heart :')
"In this episode, Babish forgets pretty much everything."
I think he was pretty stoned
Including the music
Those braised short ribs look so yummy! I need to make this recipe!
I'm gonna try and make this!
Secret ingredient prune juice:
Worf has entered the chat.
A WARRIOR'S DRINK
WHO KNEW HUMANS COULD MAKE SUCH A ROBUST BEVERAGE
@@KorriTimigan came here to make sure someone said it
@@Ldiablo3 same
We are Pakleds.
We look for things.
Things to make us go.
My grandma makes galbi jjim (Korean braised short ribs) for my family every New Years.
It's so good that I'm learning Korean just to thank her for making such delicious food.
Made this tonight, and it was , without a doubt, the single best thing I have ever cooked
Nothing like eating while watching him make a perfect dish
6:10 getting very spirited with the cocktail puns there I see
"Dry red wine"
Look at this guy trying to trick us into thinking liquids are dry
Nice recipe, I'll definitely try it out if I get my hands on English cut short rib here in Germany. You could create a bit more flavour with glacing and de-glacing a few times instead of adding all liquid right away. Some spices like bay leaves, allspice, and pepper might fit the sauce nicely and lift the taste even more.
I'm going to try this 2 day process; this is next level and looks awesome.
It warms my heart that he accounted for when you forget a step in the cooking process
Bro that onions tip was so helpful, i've been burning my fond forever and not knowing how to stop it. Thank you!
I don’t know why but this comment really delighted me!
I feel like Babish is stalking me. I LITERALLY LOOKED UP HOW TO MAKE SHORT RIBS TWO DAYS AGO AND HERE IT IS
Beef short ribs one of the greatest cuts of beef! Would also taste amazing with some ox tail, so underrated but packed with flavours! Great video!
he really needs to make a channel called "Drinking with Babish"
Hey check out a cool channel called “How To Drink”. I was looking for the same thing and found that Babish follows that channel and liked some of his videos!
Binge Drinking with Babish
@@BoGregg25 That or Cocktail Chemistry!
Beverages with Babish?
Booze with Babish
Make pea soup from The Rescuers: Down Under please!
Tried this today and it's amazing! I used the red wine instead of beer.
Love the botanist. Can’t go wrong.
"Hi guys Binging with *Kosher salt* Babish here"
and freshly ground black pepper
I made short ribs on my smoker earlier this week. I highly recommend, Mr. Binging.
I eat plain hotdog in the middle of two boiled eggs
Yummy
@@theultraatomicgamer smh
This was the most entertaining and funny cooking demo I’ve seen in a long time
The Botanist was my favorite gin, I highly recommend it
Everybody gangsta until Babish releases an episode for *Long Ribs*
_mildly oversized ribs_
Let's be honest Adam Ragusea was the inspiration
i was about to say this seems very similar to his recipe😂
Absolutely
Great recipe I replaced the chicken stock with beef broth and it worked wonderfully.
Used your recipe today for Father’s Day dinner. EPIC! They loved it. Great recipe. For sure a do over. Thank you.
the way that a babish advertisement about ranch seasonin played right before the video is really tha true magic here
I am so early, can't wait to see how these turn out
*I really wish there was a 'skip booze ad' timestamp for easy skipping, cause as a recovering alcoholic, these latest episodes have a been really hard to watch*
Agreed!
You can fast forward through it if you’re serious
@@ytreece That's why they're saying they wish they had a timestamp to know when to skip to.
sponsorblock
exposure therapy!
Food is always looking amazing. I never get tired of this cinematography and lighting tho.