Why Braised Short Ribs are a perfect make ahead meal.
HTML-код
- Опубликовано: 13 окт 2021
- Thank you to Porter Road for sponsoring today's video. Visit porterroad.com/Ethan15 to get 15% off your first Porter Road order for high quality (and unique cuts!).
Inspired from @ProHomeCooks video ➡️ • Why Every Cook Should ...
📃 BRAISING RECIPES
- Venison Shoulder: www.ethanchlebowski.com/cooki...
- Red Wine Short Ribs: www.ethanchlebowski.com/cooki...
🌳 Join our Cooking Community: community.ethanchlebowski.com/
📚 Videos & Sources mentioned:
▪ On Food and Cooking by Harold McGee: amzn.to/2T4gXyl
▪ Meathead: The Science of Great Barbecue and Grilling: amzn.to/3imGnlI
▪ ThermoBlog: blog.thermoworks.com/beef/coo...
▪ Fruits that run Gelatin: sciencenotes.org/fruits-that-...
🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
---
CONNECT WITH ME ON SOCIAL
📸 Instagram: / echleb
🎚 TikTok: / ethanchlebowski
🐣 Twitter: / ethanchleb
---
USEFUL KITCHEN GEAR
🌡Thermapen Thermometer: alnk.to/6bSXCCG
🥌 Budget Whetstone for sharpening: geni.us/1k6kComboWhetstone
🧂 Salt Pig: geni.us/SaltContainer
⚖ Scale: geni.us/FoodScale
🍴 Budget 8-inch Chef's knife: geni.us/BudgetChefKnife
🔪 Nicer 8-inch Chef Knife: geni.us/TojiroChefKnife
🧲 Magnetic Knife Rack: geni.us/MagneticKnifeRack
🥘 Cast iron griddle: geni.us/TheCastIronGriddle
📄 Baking Sheet: geni.us/NordicBakingSheet
🛒 Wire Rack: geni.us/WireRack
🍳 Saucepan: geni.us/Saucepan
🪓 Woodcutting board: geni.us/SolidWoodCuttingBoard
---
---
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
Thanks again to Bright Cellars for sponsoring this video! Click here bit.ly/BrightCellarsChlebowski2 to get 50% off your first 6 bottle
box along with a BONUS bottle.
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!
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.
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
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
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!
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 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!
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?
I'm so happy to see the sponsor man. God bless, you deserve everything you get.
new apt 2 :)
Ethan upping the sponsorship transitions, Adam Ragusea sweating gallons of white wine.
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!
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.
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.
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.
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!
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
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!
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 🤦🏻♀️
I always feel like Im the only one that loves the fatty part :) The part that Ethan refers to discard I would totally love :)
The ribs can also be lightly coated with an all purpose flower before searing to help achieve a nice crunch along with thickening the gravy during the braising process 😉
all purpose flower? would a dandelion work or is this more of a chrysanthemum type situation
@@JustCallMeCharlie We use the lilac, of course. 😄🤣 Thanks autocorrect LMAO
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!
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!!!
I like that it was so good Ethan was incapable of talking about how good it was while he was eating.
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 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
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.
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!
Eyy this reminds me of the one Adam Ragusea made.
It's a classic dish. Beef in red wine sauce is everything French, and Polenta, a classical dish is a luxiourious switch around from Mash Potatoes. Learning from the Classics is the way to learn helpful techniques.
@@BigHenFor Definitely.
I make that all the time and it's so good! Can't wait to try this 🤩
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.
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!
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 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!
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.
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
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.
What a great video. Ethan delivering real cooking advice and recipes that actual normal cooking enthusiasts can consume
Genuinely the best braising video around. So helpful!
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!
Arguably my favorite video of yours to date. Amazing. So much packed into one video. Easily becoming my SS tier cooking channel
I made this over the span of three days and in accordance with the instructions. It was amazing. TYVM for the instructions.
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.
ah yes, the "finishing the dish montage" sometimes known as the "taste test", love it
Mustache is on point son!
Everytime I see it, I want to trim it.
I hope your sponsors appreciate that you are the only youtuber who's ads i do not skip!
That looks amazing. Great work as always, Ethan!
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
I made this tonight and my husband and I loved it so much !! Thanks for this incredibly flavorful and actually pretty easy recipe 🤩
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!
No, seriously. Probably the best food channel I have seen. Awesome job, Ethan!
Thank you king 💪🏼🙌🏼
This looks amazing!! Trying out the recipe tonight💯
Absolutely will be making this for dinner this week, thanks Ethan for the ever useful videos!
Looked outstanding, but I especially loved the detailed descriptions, and the whys. I shall subscribe.
This guy has been waiting all summer to post this. He was excited!
That short focus shot at @2:21 on the short rib was amazing. Perfect!
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.
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!
Love the video man appreciate them all the way from fiji 🇫🇯
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!
Thanks for your videos, Ethan. That thumbnail was a beauty. Watching this was torture, that meat looks SO tender!! Sending love from South Africa 🇿🇦
I can’t wait to try this. I love that it can be done ahead of time.
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
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.
Wow my cooking vocabulary increased a lot after watching your video haha 🥹 beautiful chef ✨
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.
Really enjoyed the very manageable steps once you broke it down. I will be making this
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 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
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!
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 usually watch your videos, then end up trying the recipe some days later. I am happy to see that I am so far into the same groove as you, that I cooked braised short ribs precisely yesterday :).
thank you so much! I loved your tortilla video and I can't wait to try this recipe as well! today lol. I love the explanations and deep reasoning you have. I love details
At first I wasn’t 100% sure about this dudes vids but he might be on top of foodtube rn
This looks amazing, thanks for this recipe!
Great recipe! Polenta recipe is a game changer! Stir for two minutes, cover and take off the heat. I was skeptical, but it works!
Have to try this recipe. Looks perfect and delicious
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!
Thank youuuuu u made brasing so easy to understand I will be trying this recipe today 👌
Made this following your recipe and it was fantastic.
Love short ribs, but have never made them…until now…I’ll definitely try it…easy! Thanks Ethan!
Just found your channel with this short rib recipe, love the format. Great video & info. Subscribed!
Thank you for your work. I love doing this recipe, always a pleasure to compare how we do it at home and how others can be doing it and improve it ! :)
This is great, makes the recipe so accessible
This looks amazing! You sir, have inspired me to attempt to create this!
Nicely done! As good a recipie presentation as I have ever found.
Wow, what a piece of art.
Great vid Ethan, excited to try this out
Awesome video. Thanks for the great lesson!
this looks so amazing I can't wait to try this amazing recipe
Gremolata is the ideal garnish. This looks awesome.
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 is epic recipe, helped me out a lot of evenings. Highly recommended.❤
delicious, clearly presented...thanks from Vancouver!
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. :)
Been craving this since the weather turned to fall