Most truthful and beautiful statement that I have heard in a long while. "If your butcher isnt happy to cut meat for you, go to another store." Soooo true! Looking at you, Stop and Shop.
Even though I live in central London I don't have easy access to a 'proper' butcher just now. Short Ribs aren't the most common cut in the UK, and I've been drooling over videos like this for years. Imagine my surprise earlier today when I (completely by accident) found some in Sainsbury's (a large UK supermarket chain). Looks like I have a menu plan for the weekend.
Back in the 70’s my Mom used to do this with round steak and then braise it for hours and hours.. She called it Swiss steak. The steak was like rubber but at the time it was all they could afford.
There is an exceptional Italian restaurant in Napa valley named Tre Vigne. I had a great shortrib dish there that I liked so much that I ordered it the next two times I went back. Now I have their recipe so next time I will try something else.
I've made this on and off for years. I thought it was an original idea of my own - silly me. I use chuck roast or chuck steak when it goes on sale. Noodles are my favorite food to serve it on top of.
"And stop me if you've heard this before"... Oh yeah, only about a thousand times, but it always bears repeating, for those new to the channel, because really, for me, this is most definitely one of the 10 Commandments of Cooking. 😁
Was it just me that was slightly disappointed not to hear that drum fill ' ba dum tss' when chef John said "3.5 hours is a long time not to touch our meat"?
I made this last night. My dad came over w/ a beautiful Lambrusco & a pkg of imported pici pasta as accompaniments. You MUST make this omg. A luxurious, scrumptious dinner... Thank you Chef! ❤❤
Somewhere somehow I think a couple tablespoon of a dark brown roux would bring this together. After the meat, after the mushrooms & onions, when you reduce, I just don't when would be best? I don't know I got on this roux kick lately, everything seems to taste better with a spoon or two of the roux.
*I'm looking for suggestions. I want to make this recipe BUT I can't eat mushrooms (I get purple spots all over my body and my throat closes off). What can I replace the mushrooms with? What combinations of things? Thanks. And, yes, I know it won't be the same*
@@daveklein2826 it's NOT "duh." for all your assholery, you're also wrong. mushrooms sometimes provide bulk (not just umami). leaving them out of, say, stroganoff, is a real problem. maybe don't be a jerk? (I mean, more than you - apparently - have to be bc of poor upbringing) p.s. to sub for when mushrooms are used as "bulk," lentils can usually be subbed in. (but still add the worchestershire to compensate for the umami)
FYI, these mushrooms will've evolved to smthg else, after four hours, due to the tomato acids, and wine and meat juices... And even if you don't eat them, the sauce wouldn't be as good if you skip them 😊! And finally, no vegg will be edible after that long, so you 'll have to time the addition of artichoke, or carrots (oh, no...!), or turnips (meh...), and the pizzaiolo character will be lost, to a less méditerranéan type of stew 😩! ❤from Paris
What PORK, for Pete's sake ?! Do you actually listen to the content, or speed it up like a manic vidéo-gamer ? It's beef short-ribs, you nitwit !... No pork ribs would survive a four-hour stewing !
duck is probably the better choice. You can also braise beef pretty well with this - in fact it's similar to a recipe for that Adam Ragusea demonstrated a few years back. Lamb might not hold up to the flavors of the liquid.
![Eminem - Fuel (feat. JID) [Official Lyric Video]](http://i.ytimg.com/vi/t5H_CewqpKA/mqdefault.jpg)
No John, I need that polenta recipe on my desk by 5, no more excuses.
Google it
great username
Most truthful and beautiful statement that I have heard in a long while. "If your butcher isnt happy to cut meat for you, go to another store." Soooo true! Looking at you, Stop and Shop.
“… but 3 ½ hours is a long time not to touch our meat!” I spat out my coffee - genius comment, Chef John ❤
Just made a variation of your scone recipe. Lemon scones with cranberries . Delish 👍 w/ lemon glaze
Delish!! Thx!!
and...everyone looks at the comments to see what folks are saying about the "touch our meat" double entendre
Even though I live in central London I don't have easy access to a 'proper' butcher just now. Short Ribs aren't the most common cut in the UK, and I've been drooling over videos like this for years.
Imagine my surprise earlier today when I (completely by accident) found some in Sainsbury's (a large UK supermarket chain). Looks like I have a menu plan for the weekend.
There is a word for that - “synchronicity.”
There are several old fashioned butchers in London, Ginger Pig being one with several branches around the city.
@@JCarter276… that’s the name of an album by The Police, an English band…. whoooooaaaaahhhh (said in the voice of Neil from The Young Ones)
Made this tonight, accumulated juices and all. Fantastic dish! Thank you chef John.
You are after all the Abe Vigoda of your carne pizzaiola 🍕
This recipe will be showing up quite a few times in my house over the coming months.
Chef John, your vocabulary and small skits are like a ballerina in a pig den: Dirty but elegant. Never change.
Thank you for sharing and what a fun idea! I love short ribs!
Can’t wait to watch the baked Polenta video!!
Can't believe I've never heard of this Italian short rib dish - this has got to be delicious!
"three and a half hours is a long time not to touch our meat." HEYOOOO.
It's funny because it's true 🤣
I love Chef John's long pause after saying that.
went straight to the comments LOL
😂
Back in the 70’s my Mom used to do this with round steak and then braise it for hours and hours.. She called it Swiss steak. The steak was like rubber but at the time it was all they could afford.
Swiss steak was a staple for us, too.
When I was a kid, we did Swiss Steak with cheap round steaks and braise it in the electric skillet for a couple hours! Oh so good
@@louisbrewer1260
That’s how mom did it too. Miss electric fry pans.
@@martihurford they still sell them at Walmart and other stores
My mom would make it with London broil. Then she would overcook the heck out of it and make a tough piece of meat even tougher 😜😅.
Oh, this looks so good. I added short ribs to my grocery list!
I'd definitely would try this recipe with the polenta.
Yum!!
Thank you John 🙏
That looks so delicious
How did you know I wanted such a recipe? Chef John?!
“3.5 hours is a long time not to touch our meat”
Sounds like something Adam Ragusea would say to please the YTP makers
Wise words...
Bot: can confirm 🍆💦🥵
😂
I'm always saying this
This is like something for keto beginners if they miss pizza, now I gots to try it.
Yes! I've been waiting for this recipe!
We can't be friends if you don't add the accumulated juices! :). Looks super yummy and comforting!
This. Looks. Amazing!
There is an exceptional Italian restaurant in Napa valley named Tre Vigne. I had a great shortrib dish there that I liked so much that I ordered it the next two times I went back. Now I have their recipe so next time I will try something else.
Oh, sooo good. Making that this weekend as it cools off in New England!
John: "Any pepper will work..."
Me: Reaches for the chocolate aneurysm ghost peppers...
So delicious
Looks great, need Palenta recipe ASAP!
Google it
Thanks for the chuck suggestion. Live on an island. More expensive and less available.
Great recipe 😊
Looks awesome....❤
Can you do some long ribs recipes?
Just do the same and glue 2 short ones together when they're done
Do those come from long pig?
@@CantankerousDave ruclips.net/video/9CdVTCDdEwI/видео.htmlsi=JWpFQIiMFDmUzK3m
@@CantankerousDave Beef usually, but not always, although actually yes always, comes from the cow.
@@daniel.lopresti That ... that's not what long pig is lol
I've made this on and off for years. I thought it was an original idea of my own - silly me. I use chuck roast or chuck steak when it goes on sale. Noodles are my favorite food to serve it on top of.
Looks awesome - please polenta next.
Tried it once in a restaurant - loved it
"And stop me if you've heard this before"... Oh yeah, only about a thousand times, but it always bears repeating, for those new to the channel, because really, for me, this is most definitely one of the 10 Commandments of Cooking. 😁
Totally unrelated to the video and super nerdy but congrats on having (at the time that I write this) 1 million pounds (in metric) of subscribers!
"And for the first official taste..."
"And for the second official tast....
"And for the third official taste....❤
Nice!
Another request for the polenta recipe!
Baked polenta is made traditionally in clay pot chef John also known as polenta concia
John! You are amazing! More recipes NOW! :)
Chef John can you try Ragu with ribs for pasta you will love it's so delicious
Chef John's actually issued a pasta alla genovese vid, a real keeper, IMAO ! Beef and onions galore 😅!
It's almost like goulash but I like the idea of the mushroom flavour in there.
My (very) Italian grandmother made fantastic baked polenta, but that recipe wasn’t passed down …
So please, Chef John, DON’T MAKE US WAIT!!!! ❤️
Hi Food Wishes those ribs look delicious make me the viewer hungry I will try the recipe great job
This looks delicious served next to polenta or pasta chef John
Somebody said there wouldn't be enough, but I told them there was polenta!
I feel warm and assured after that.
I love that pizzaiola pronunciation
Ok but why are we not literally putting this on a pizza? Seems like it would taste amazing on some selfmade dough, topped with cheese and baked!
Nice thumbnail and a new font!
Now I am starving
I love your innuendo as much as I love your videos. I just l just love you
I remember when short ribs were one of the cheapest cuts of beef along with liver.
I'd leave out the peppers, otherwise I'll make these in a heartbeat.
Baked Palenta? When I first saw it, I thought I was looking at a sponge! I need new readers.😂
Me too!!
To be fair I thought it was a strange breed of parmesan. But it didn't make sense to me why CJ would do that. So don't feel stupid. That's my job.
...has anyone ever asked you to become their Personal Chef?
He is absolutely not kidding about talking to the butcher.
Sorry, can't make it till I get the baked Polenta recipe too.😁
Google it
@@daveklein2826 You must be fun at parties.
I tried asking Martin Short for some ribs.
Bring on the polenta!
I admit. After I add the juices back in, I lick the plate. (:
This looks like one of those recipes I'm going to have to triple 🐷👍
Could you imagine putting this ON a pizza? Om nom nom nom
Looks like a great recipe, but 3-or-4 hours? I think I will adapt this to my pressure cooker. ☺
Was it just me that was slightly disappointed not to hear that drum fill ' ba dum tss' when chef John said "3.5 hours is a long time not to touch our meat"?
5:21 "Three and a half hours is a long time not to touch our meat” 🌚
The length of the pause was perfection
This with some baked potatoes would make an autumn day so great
I thought the polenta was Roman-style gnocchi for a second and got even more excited.
I think I would prefer to blend the sauce and sip through the food strainer to make the sauce smooth.
I made this last night. My dad came over w/ a beautiful Lambrusco & a pkg of imported pici pasta as accompaniments. You MUST make this omg. A luxurious, scrumptious dinner... Thank you Chef! ❤❤
Somewhere somehow I think a couple tablespoon of a dark brown roux would bring this together. After the meat, after the mushrooms & onions, when you reduce, I just don't when would be best? I don't know I got on this roux kick lately, everything seems to taste better with a spoon or two of the roux.
Now if only there was a place nearby that sold short ribs. I'd need a boneless substitute
it's essentially a beef braising recipe. You can reasonably adapt this to any good roasting beef.
Chuck roast cubed large
It’s always been a struggle between meat and my crippling social anxiety, but one of these days I’ll befriend a butcher, for you, Chef.
Gonna make this but instead of polenta, cornbread dressing.
Even on my craziest days during craziest of times I haven't even gone 3 hours without meat touching
My food wish is caramel cake
You know what one of my earliest memories is? Calculating the price of shrinking meat to feed a family. Ha&ha.
😂
Pacific Market?! Are you in SoCal?
It really isn’t pizzaiola without a vinegary element. Either cherry peppers, capers or olives.
He put white wine in for the acidity
Double the garlic! 🤌🤌🤌
closer to a beef burgundy than a pizza
commenting so ryan knows i'm doing my part
oh baby
babe wake up
I assume using a crock pot would also work ?
You would still want to brown the meat and cook the shrooms in a pan then transfer it to the crockpot.
Thata looks polenta tasty!
No cayenne?
I wish I could afford to have a butcher. I have to buy my meat like every other schlep in town.
wait, what?! no pinch of cayenne? Is that really you, Chef John?
why's spongebob chilling in the bowl with the ribs
Bro served the ribs with a block of butter 💀
It's polenta, not butter😂
Hey man butter makes everything better
So you've never seen polenta before?
Nice but you gotta have macaroni
Can you do all the prep and move it to a slow cooker?
Of course! “That’s just you cooking”
I grew up on the steak version
*I'm looking for suggestions. I want to make this recipe BUT I can't eat mushrooms (I get purple spots all over my body and my throat closes off). What can I replace the mushrooms with? What combinations of things? Thanks. And, yes, I know it won't be the same*
just leave them out and add worchestershire sauce around the halfway point
DUH......LEAVE THEM OUT
@@daveklein2826 it's NOT "duh."
for all your assholery, you're also wrong.
mushrooms sometimes provide bulk (not just umami). leaving them out of, say, stroganoff, is a real problem.
maybe don't be a jerk? (I mean, more than you - apparently - have to be bc of poor upbringing)
p.s. to sub for when mushrooms are used as "bulk," lentils can usually be subbed in. (but still add the worchestershire to compensate for the umami)
Any substitution recommendations for people who don't like mushrooms?
Leave them out?
Seems like potatoes might be yummy!
FYI, these mushrooms will've evolved to smthg else, after four hours, due to the tomato acids, and wine and meat juices... And even if you don't eat them, the sauce wouldn't be as good if you skip them 😊! And finally, no vegg will be edible after that long, so you 'll have to time the addition of artichoke, or carrots (oh, no...!), or turnips (meh...), and the pizzaiolo character will be lost, to a less méditerranéan type of stew 😩! ❤from Paris
could i substitute the pork with duck/lamb?
What PORK, for Pete's sake ?! Do you actually listen to the content, or speed it up like a manic vidéo-gamer ? It's beef short-ribs, you nitwit !... No pork ribs would survive a four-hour stewing !
Of course you would
duck is probably the better choice. You can also braise beef pretty well with this - in fact it's similar to a recipe for that Adam Ragusea demonstrated a few years back. Lamb might not hold up to the flavors of the liquid.
@@youmukonpaku3168 thanks!