Why Braised Short Ribs are a perfect make ahead meal.
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- Опубликовано: 7 окт 2024
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Inspired from @ProHomeCooks video ➡️ • Why Every Cook Should ...
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Truly one of the most heartwarming dishes, recipe is up on my website as well: www.ethanchlebowski.com/cooking-techniques-recipes/red-wine-braised-short-ribs-1
One problem about cooking braised beef: beef is expensive out here, beef meat sold out immediately in markets and they don't sell fancy cuts like short rib or Tri tip or chuck roast
They just sell beef meat, and go (oh no don't worry the majority of cows butchered here are grass fed. Little to no marbling whatsoever)
Trim your mustache!
What brand and size Dutch oven do you have?
Worth a bonus thumbs down.
@@woodonfire7406 where do you live
I love how most food youtubers eat a bite and rave about how good it is, but then we have Ethan over here murdering an entire plate without saying a word.
Lol yes!
Doesn’t even use a knife. Just sticks his finger in there to hold the meat. Dude’s a savage caveman, and I’m here for it! 🍖
That's the real way you know it's good. No time for words.
😂😂😂😂👌
I don't think it's physically impossible to not murder the plate. This the kind od meal where the table goes quiet!
I really liked that you talked about how to make this ahead of time, then how to store and reheat. Pretty much every other video/recipe assumes you are going to cook something from 0 to 100 then immediately eat it with no left-overs and it's not reality.
This is my favorite thing about Ethan's channel. He knows and respects the fact that most people don't have time and energy to spend hours cooking every day.
@@VNdoug That and the fact he puts macros/protein content in a lot of his dishes
We gym bros appreciate it
Umm, it is reality, just not your reality. If you cook for a family this is gone from 0 to 100 and there is no leftover.
I'm not sure what his analytics look like, but I'd wager that for the majority of Ethan's audience, family cooking with zero leftovers is not what they're doing
Sure thing, for this dish it just makes more sense ahead of time IMO. It takes all the stress out too trying to do it in a single day. There have been a couple times where I started short ribs too late then the collagen hadn't broken fully down by dinner time but I was hungry so I settled for not completely flake apart meat!
Once again, a simply put cooking experience that anyone can grasp. Beautiful video, Ethan. Best wishes!
Thank you, have a great day!
Ethan! I’ve been braising short ribs for 40 years. I wanted to try a new method, I followed your instructions completely. This is the best dish top to bottom that I’ve served my VIP dinner guests in ages. Folks, don’t skip the layer of mirepoix or the gremolata! Fabulous!
How did you reheat the mirepoix??
@@coolerkin I zapped it for just a few seconds
You’ve never made it correctly in those 40 years lol
@@franksindoneii5410 😂 I’ve made them deliciously for 40 years. Never put the mirepoix on top. Amazing!
@@MAMABRUNOSKITCHEN everyone is lying to you. They don’t want to hurt your feelings. Lets be real here
Awesome to see braised dishes, especially as the weather is getting cooler in the northeast!
dont talk about winter in new england. im not ready for that yet
"Winter is coming."
@chris kibodeaux not sure how you got that out of his comment
If you're up for it, try cow's tail: it's awesome when braised.
I'm a Chef and this is one of the best videos on how to properly cook this. Kudos
Ethan: "I like to add 15 cranks of black pepper to mine"
*Cuts at 11*
Me: Noooooooooooooooooooooooooooo
I counted and was so disappointed Ethan didn’t show all 15 cranks!
I literally thought I was a sociopath for counting the cranks
Lol seriously I started counting and was like " hey what the f@ck?)
I thought he said 50 cranks (which to me makes sense), and just did a cut at 11 for time.
We shall never know if the 4 remaining cranks were completed.
I made this over the span of three days and in accordance with the instructions. It was amazing. TYVM for the instructions.
I love making this dish for dinner parties - it's incredibly simple and full of flavours.
By the way, try shredding the short ribs and put a small "nest" of the meat on top of a mushroom risotto. Absolutely heavenly.
That's such a good idea! Omg. I make a really great mushroom risotto and these flavours would go so well together!
Braised short ribs, lasagna, bolognese, etc. They all have that "so much flavor" and satisfying feeling to them. Really are some of the great foods of the world. Just about anything that cooks over the course of hours and hours.
Well, guess I'm cooking again tonight. You're channel makes it so easy to cook. It's inspired how to take recipes and make them accessible to home cooks without losing the essence of the original recipe. Can't praise you enough for that
I have A cooking addiction. It’s 1030 wifeys almost in bed and I have short ribs 😔🤷🏿♂️ I’m off tmrw got craft beer and whiskey. It’s gonna be A good Monday LOL
I love to cook but I’m still a novice with LOTS to learn. Key point, I never braised anything before. But I followed your recipe to a ‘T’ and it was the BEST meal I ever made hands down! In fact my family (and I lol) are asking for it again!
Thank you so much for making such an all around informative video that produces fantastic and delicious results!
Wish we could post our results!
I'm so happy to see the sponsor man. God bless, you deserve everything you get.
new apt 2 :)
I stumbled upon Ethan's channel by accident. I've been cooking Gordon Ramsay's slow cooked short ribs for a while, and usually with some success, although one attempt was a dismal failure with undercooked meat discovered far too late, on the plate. Ethan's techniques explained where I went wrong. The notion of a dinner party meal cooked a day or two ahead is simply a game changer for me. I've subscribed and I'm an instant fan! It also never occurred to me to go to the butcher and describe exactly how I wanted the ribs to look. Thank you!
Lots of home cooks have a dish that "unlocked" their inner chef and got them cooking on a regular basis. For me, that dish was braised beef.
Definitely same here!
I never realized that you could make this ahead like you showed. That's honestly why I've never ventured in to braising short ribs because I don't have 6 hours on a Tuesday night to cook and eat. Unless I want to be up and eating my dinner at midnight haha So glad you showed this. Can't wait to give it a go!
This is something you make in the weekends. And always make a large portion.
I just made this and holy crap, this is amazing. The gremolata is definitely NOT optional!!!!!
That was a very well explanation of what braising is compared to other RUclipsrs.
Short ribs, shank, chuck, etc., are so overlooked by so many people. Quite often the most delicious cuts, and a pressure cooker is a great ally. This recipe is pretty close to the way I do beef shanks. Looks incredible!
Followed this recipe yesterday and ate it just now.
OMG this is better than what we have in a lot of the restaurants here, thanks a lot!!!
Made this today and everyone loved it. The only change I made was to do a Parmesan risotto instead of the polenta, given we have some people in the house who can’t really do the corn meal. Anyway, everyone looovveeedd it. Thanks so much!
Ethan, you do a great job of showing a full recipe through video, while giving useful tips all along the way. I watch this and am very confident I could make this using this video. Keep it up.
Best things I ever made: Red Wine-Braised Beef Short Ribs - recipe on Serious Eats. One bottle of red wine, one bottle of ruby port wine. So worth it! Mother-in-law takes first bite, then looks at me in utter shock and says, "This is GOOOODD!!!"
For anyone curious about "polenta", AKA cheese grits, it's a Southern US staple. I've literally never not had grits in my pantry. Make some just like he said, skip the milk, add whatever cheese you like that melts (gouda is my favorite, but American is classic). Then drop some scrambled eggs with either bacon or sausage and mix it all together. That's a Southern breakfast bowl.
All I need is some Tony Chachere's, butter and sugar
I do these in my slow cooker overnight. Ridiculosly easy and comes out fantastic and perfect everytime.
May I ask what your recipe is for overnight ribs please, I have a slow cooker as I can prep meals in them helps me cope with my chronic illness?
@@platinumare You did not get the recipe, and he did not reply, you made this comment for no reason
@@ethanhenry3017 Duly noted, thank you.
OH MY GOD! There is no words to describe how delicious and tempting this looks! 😍😍
Do it! It’s just as good as it looks.
You want to cream the meat?
@@randomguy9202 🤦🏻♀️
Was looking for short rib recipes to make valentine's tea for the Mrs and stumbled across this video this morning and figured I'd have a dabble, and oh my God it's a game changer.
The wife has already asked me to go buy more short ribs when I do the shopping on Friday so that I can prep this at the weekend ready to have next Tuesday or wednesday for tea, and she hadnt even finished eating when she made the request.
People often say "not all superheroes wear capes" and not only do I agree, but I salute you as you fly past my kitchen!
Killer video dude. I had some short ribs in the fridge, polenta in the cupboard then found this video. It's Tuesday here in Australia and I've already got Sunday night's dinner brining away in the fridge. Kudos.
I almost made the same dish yesterday, but with goat meat instead of beef, and I used Guinness beer instead of red wine as the braising liquid (served it with parmigiano polenta as well!). It was tasty!
At first, I thought your channel had excess information. But now that I’ve experienced cooking at home, your channel helps people avoid pitfalls. Thank you!
Thank you for this video. Very well explained for “newbies” like me. We need this type of recipes so that you can cook ahead of the day we’ll be eating.
I just made this yesterday for my dads birthday - what an absolute showstopper! We ended up using thick pork ribs instead, but it still ended up just absolutely delicious. Thank you for the recipe and for giving my dad an amazing birthday gift!
Your channel is perfect for home cooks who love to make tasty food and are looking to level up. I'm subscribed to 6 or 7 food channels but yours is the one I always click on because you're hovering right above where I am with your hand out trying to pull me up there.
I like that it was so good Ethan was incapable of talking about how good it was while he was eating.
I finally was able to find some short ribs last week, after hearing my favorite internet cooking people raving about it for years. (It's pretty much unheard of in my country.)
It. Was. Amazing.
Gonna be making it a lot. These tips come in very handy.
Where are you from, out of curiosity? Always so fun to make something that's unheard of around you. Especially awesome when you get the opportunity to share it with those around you
@@Emperorerror I agree with you! Funny how the same animal is broken down into completely different cuts based on where you are.
I'm from the Netherlands. If you're interested, one of the go-to braising cuts of beef in my country is called "sukadelap", which wikipedia tells me is called a top blade steak in English. Give it a shot in your next braise or stew.
@@BlackRainbows1123 interesting! Thank you for the recommendation. I've never even heard of that cut! I've heard of the chuck section, of which it seems to be a part, but not this particular cut. Will give it a go!
@@Emperorerror Glad to have sparked your curiosity. If you get around to making it, I would love for you to come back here and let me know what you think. :)
Great recipe! Polenta recipe is a game changer! Stir for two minutes, cover and take off the heat. I was skeptical, but it works!
This is why I love my pressure cooker thing I can make any slow and low braised dish in like one third of the time
This was the first recipe of yours I made (about a week ago). This was one of the best meals we've ever had. I'd be happy if I had this at a high-priced restaurant. It was so good!
Wow! Love how you show the ribs at the end of the video and they deliver! You can see they pull apart, and are PERFECT! Followed your recipe and mine are not "ready for their closeup" yet, but still working on it. Thanks for making videos that are informative, fast-paced, entertaining, culinary accurate, and inspiring!
I've made this for the family twice, and it's as good as he says. Those little chunks of meat are filling and go perfect with the polenta.
This looks amazing and for someone who is at work all week I appreciate u showing us it can be prepped before hand. Definitely going to try this out!
Day 1: I have salted the boneless short ribs. I have used Sonny's rosemary salt. Because I know, I know. I will brine overnight, and continue with this recipe tomorrow. Tonight I dine on marinated flank steak.
Day 2: I have seared the short ribs and they are now braising in the oven. The grocery store was out of polenta, the search for it will continue after dawn. Dinner tonight will be chili cheese dogs..or tacos perhaps. Tomorrow I shall dine on short ribs.
Day 3: Tonight I dined on these short ribs, and they were pretty good. I can't help but think forgetting about them in the oven for nearly 2 extra hours knocked them down a notch..not burned, but my sauce was heavily reduced. Also, after going to 3 separate stores I managed to find polenta. However, I didn't get far because as everything was warming back up and other sides were cooking, I realized I'm probably going to burn something while converting grams to ounces and cups. The polenta will have to wait for another day. Thanks for the video, they were worth the time.
My mouth is watering just thinking about what I ate the past 2 days. I did braising all wrong until I seen this video so I was hesitant to do it again but I’m so glad I did. Literally one of the best dishes I have ever had. Replaced the grits with mashed potatoes too but I might have to try grits to see what that’s about. Also I live in an apartment so I can’t smoke meat but I finally have something better than smoking.10/10
Nice vid!
My tip: add several cloves of rough chopped garlic to the mirepoix and a bit of porcini dust (ground dried porci mushrooms) to the sauce.
My short ribs didn't look anywhere as good as yours did from the store, I learned more about buying them from my local store. But these tasted amazing! The gremolata was a great touch to the final product and my wife really enjoyed these too. Thanks a bunch!
Just finished the first day prep of a braised chuck roast. Learned a lot from this video and applied it to my cooking. Best part about this is the variety you can introduce. Tomorrow I'll be reducing the sauce and reheating the meat and shredding it to make some delicious wraps
I hope your sponsors appreciate that you are the only youtuber who's ads i do not skip!
Thanks for this recipe, Ethan. I made it once and it was beautiful. Second time I made it I completed munted it. I think it was because i used a fan forced oven and it over-dried. To give it an extra kick i deglaze with a bit of apple cider vinegar and Worcestershire sauce. Keep it coming! Your recipes and teaching method are great
I always feel like Im the only one that loves the fatty part :) The part that Ethan refers to discard I would totally love :)
he puts it in another bowl. Anyone know what he does with it?
I'm in the middle of making my first braised dinner!
My variations:
-A bottom round beef roast
-Braising dish: soup pot
-Cheap ass red wine
-Side of green beans
Thanks Ethan for restoring my confidence in the kitchen! I've only seen a few of your videos so far but I've learned so much!
PS- is there any benefit in basting the roast while it is braising in the oven?
I imagine that moving the meat around in the braising liquid is probably more beneficial in order to actually submerge it. More general heat transfer too!
Bottom round is not good for braising. You need pieces that have high connective tissue, such as:
Chuck/neck
Cheek
Shank
Ribs
Shoulder
Tail
Also no, basting it is useless
My technique for braising chuck roast is to turn it over ever hour. This is kind of the equivalent of basting. I've never seen a recipe suggest basting otherwise.
Nothing wrong with some cheap ass red wine as long as you like the taste of it!
@engineergaming8920 it’s not for everybody. I don’t like IPAs yet they’re one of the most popular types of beer right now (maybe just in the states tho)
I made short ribs for NYE. Into the liquid I added an entire garlic bulb cut in half, several sprigs of thyme, 2 sprigs of rosemary, and a sprig of sage. Since I ate it right away, I didn't reduce the sauce to such a thick consistency, and it still had the fat in it, but OMG that sauce was savory to the max!
Ethan upping the sponsorship transitions, Adam Ragusea sweating gallons of white wine.
That short focus shot at @2:21 on the short rib was amazing. Perfect!
Genuinely the best braising video around. So helpful!
I made these when this recipe first came out with my boyfriend and it was 🔥 now I’m making them again 2 years later with my fiancé 😍
No, seriously. Probably the best food channel I have seen. Awesome job, Ethan!
Looked outstanding, but I especially loved the detailed descriptions, and the whys. I shall subscribe.
I don't have an oven big enough to put a Dutch oven in, so I let it simmer on the stove top for the same amount of time and it turned out just as good. Love this recipe, I'm planning to cook it for my friends, with a side of mashed potatoes.
I had the same issue but I found they make lower profile pans specifically for braising.
Slow cooker for 5 hrs on low works great also
I actually just bought some short ribs, however I’m going to try and adapt this to sous vide
100%. You could sous vide the rib until the collagen turns to gelatin, then just make the sauce separately!
May want to do the ol' Kenji trick of adding some powdered gelatin to your stock so you still end up with a pan sauce that thickens properly, since the beef won't be cooking in it
Wow my cooking vocabulary increased a lot after watching your video haha 🥹 beautiful chef ✨
Yum! I really appreciate how much info you always include in your videos. You always tell us the best way to get the right texture.
So just a big
THANK YOU for it all, not just this recipe.
Wow!! This looks so simple to make. I’m excited because I’ll finally try making short ribs on my own and it will give me a reason to use my Dutch oven I received as a bday gift over 3 years ago that has never been opened lol
Thanks for your videos, Ethan. That thumbnail was a beauty. Watching this was torture, that meat looks SO tender!! Sending love from South Africa 🇿🇦
Ethan, you may want to try my technique for polenta which absolutely positively CANNOT create any manner of lumps or inconsistency in the finished product:
1. Start by mixing together in the unheated cooking pot the full measure of polenta plus just enough of the measure of COLD water (or other cooking liquid) to loosen up the polenta a little and allow the whisk to make it through without force, but still causing the polenta to mound up on the whisk a little. If you poured in all the liquid at once, the solids would be too sparse to provide resistance and create a smooth mixture.
2. Whisk that until smooth.
3. Now gradually whisk in the remaining COLD liquid.
4. NOW start it over the heat and cook until done.
It's the exact opposite of centuries-old Kitchen Lore, but this is The Better Way, I assure you.
Ethan I have watched this video countless times and I finally got the motivation to try it. It turned out amazingly. I might have put a bit too much salt but otherwise is was great. The gremolata was a really great touch. This is one of the first recipe of yours I've actually tried. So thank you. I even went out and bought a Staub. It did its job.
This guy has been waiting all summer to post this. He was excited!
I brown them first in a frying pan then put in a crockpot and they come out amazing!!!!!
I tried Adams recipe where you reduce the white wine braising liquid and it has almost this delicious licorice candy like sticky sauce. Amazing.
Yeah that recipe is fantastic
Great video. Just a bit of a request from outside-US: would be super helpful to give temperatures also in Celsius
Ethan, I love and appreciate your videos! You do all the hard research work for us, and all we have to do is just follow the steps you lay out. The end result is always supreme. Thank you.
Ethan earns his likes and subs, he’s been super inspiring for me. Wife doesn’t know what has got me churning out dinners.
How should I warm the vegetables? Thanks for the recipe! You make it look easy and now I can’t wait to try this!
Watching this video made me intensely happy
You do not understand how much satisfaction I felt when you said “polenta aka corn grits” literally no one acknowledges that it’s basically the same one just gets to be overpriced and fancy😂😂
And it also is one of the most popular bases in easter european cuisine.
What about corn meal?
At first I wasn’t 100% sure about this dudes vids but he might be on top of foodtube rn
I'm definitely making this on valentines day. The wife and I like to stay in on that day, because it's crazy out, and just cook together.
This was the best meal i ever cooked by myself. Thank you so much for this recipe! It truly is a spiritual experience eating those ribs. Greetings from Germany
I am retired and cook for two. Company is coming for the holidays and I am trying to cook ahead for 11 people over a ten day period. Make ahead meals and stocks a must. You are taking the stress out of the holidays.
Arguably my favorite video of yours to date. Amazing. So much packed into one video. Easily becoming my SS tier cooking channel
Nice move with the garlic parsley Lennon zest and squeezed lemon .
Tasted so good
Not Another Cooking Video's red wine short ribs recipe is one of the best things i've ever made. cool tips for storage. keep killin it dude!
I made something similar a few weeks ago, and had enough to eat for a few days. It's convenient because you only do the work once. If you prepare everything, the week-day meal can be as short as ten minutes. Prepare some rice with that or boil some pasta, Everything works with this.
Love the video man appreciate them all the way from fiji 🇫🇯
For added plating beauty, you can remove the sinew and bone, place on a sheet tray or back dish and add a weight on top. It’ll press it into a uniform layer that you can cut into surprisingly even rectangles while cold. Reheat in a pan to get some additional caramélisation and then bast in the braising liquid
Interesting idea! I kind of prefer the fan fare of seeing the whole bone on the plate though it may not be as neat to eat!
@@EthanChlebowski I love both! Just a cool technique to use from time to time to mix it up 👹
ah yes, the "finishing the dish montage" sometimes known as the "taste test", love it
I love the Maillard reaction. I want to make this dish, but I want to sub out the beef short ribs with another tough cut of beef. If I can make whatever cut of beef come out tender and enjoyable, then I'll grant that my understanding of the Maillard process has improved. If the choice of beef comes out like a boot, then I'll conclude that I need to re-watch this video.
I made this tonight and my husband and I loved it so much !! Thanks for this incredibly flavorful and actually pretty easy recipe 🤩
I really enjoy this channel. I like your philosophies on home cooking. I wouldn’t have considered myself a beginner, but every time I see some shortcut or better way to do something in the kitchen, it always makes so much sense. Toss up between you and Adam Regusa (sp?) who I enjoy more as a teacher?
yea, I'm going to have to try this like tomorrow. Going to go buy some short ribs tonight.
Been craving this since the weather turned to fall
i also found that you can blend the vegetables into the sauce, it's pretty good
Love it! But... That one piece of carrot that you missed @2:31 on the plate is now going to ruin my sleep for months.
Romanians mix pressed garlic with yogurt into flavourful sauce which they serve with polenta and meat. Just if somebody wants to try it. Is really simple sauce yet very tasty.
We had this for dinner tonight and it was a big hit. I made it two days ago and "finally" got to eat it. The gremolata .... meh.... but it didn't need it. I'll certainly make it again.
I actually love the braised aromatics and plate them with the sauce.
You could be an engineer. I like the efficiency and the precise quantities and overal scientific approach.
I prepared these yesterday and we ate them today. Yummy and fun to make.
Ethan hooking it up with that good Valentine's Day recipe.
Love the effort take to put the cooking infomation and make me understand the cooking prossesd better than just you me how its done