This is gorgeous, I’ve been a part time meat clerk and a full time butcher and I never really understood how good beef short ribs could be, I cannot wait to try this recipe thank you so much for furthering my education in delicious.
These were the B E S T short ribs ever!!! A HUGE crowd pleaser, and I even got asked when I’m making them again after the plates were devoured. Thanks Laura!!
Laura....you aren't just a cook, you're a scientist and a nutritionist!!! You just gave me a whole new method for healthier preparation for meats high in fat. Blessings to you....
Another trick to take out the fat from the braising liquid is to fill a ziplock bag with ice and leave it in the braising liquid until the fat solidifies, and reheat the remaining liquid. Most of the fat will solidify on the bag and the rest will rise to the top.
I made this recipe tonight and OH MY GOD! The red wine is the secret ingredient. The only thing I did differently was, after I separated the fat, I made a slurry and stirred it into the stock for gravy. Wine tasting gravy is amazing. Laura, you ROCK!
Laura,I been cooking or trying to learn how to cook over the past few years.I am always watching food network and trying to lesrn new things.I have to say siince i discovered you a few weeks ago,you have become my absolute favorite chef.I have been trying one of your recipes almost everyday...and they all are fantastic.I cant wait to see your upcoming recipes and cotinue learning from you and trying new things.
Are you kidding?! I JUST watched the old short rib video on Sunday!! I almost made it!! Wow I’m so excited!!! What a coincidence!!! I love everything Laura makes
Lori, in the upper right hand corner, you will find three dots, one a top the other! If you tap on those dots there is how you turn on captions! Enjoy!
Just made this dish. It is delicious! The sauce is the best. Loved dipping bread in it. The only thing is I probably will not cook it with ribs cause they are bit too fat for my taste. I would probably get a shank or a chuck steak.
I’m so excited to try this recipe out ☺️ Do you happen to know how I would go about ordering this cut of meat in Naples, Italy? I used Google translate and got costolette but that just means ribs not necessarily short ribs 🙈 help pleaseeee
Hey Laura, would it be wrong or ill-advised to salt the ribs, let them sit on a rack-lined baking sheet, in the fridge overnight (for at least a day or two, but not longer than 4-5 days total), uncovered.... and then, on the day of actually cooking them, let it come up to room temperature, before searing then braising them? Also, would the addition of a vinegar or acid be called for in this kind of recipe? If so, what would you recommend? I ask, because I read somewhere that vinegar helps bring out even more flavor (from the bones) when boiling/braising bone-in-meats.
Hello Laura! Wud love to try this recipe, if you make it the day before serving, how would you recomend to heat the dish on the day im serving it thanks!
Oh my gosh these look amazing! We recently bought half a cow and I wasn't sure how to cook the short ribs. Well I know now! I can't wait to make these.
Can someone tell me whats the name of the first dish in the intro with the beef, french fries and tomatos in the pan and when she posted that video? Thank you so much.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
This is gorgeous, I’ve been a part time meat clerk and a full time butcher and I never really understood how good beef short ribs could be, I cannot wait to try this recipe thank you so much for furthering my education in delicious.
These were the B E S T short ribs ever!!! A HUGE crowd pleaser, and I even got asked when I’m making them again after the plates were devoured. Thanks Laura!!
Laura....you aren't just a cook, you're a scientist and a nutritionist!!! You just gave me a whole new method for healthier preparation for meats high in fat. Blessings to you....
Another trick to take out the fat from the braising liquid is to fill a ziplock bag with ice and leave it in the braising liquid until the fat solidifies, and reheat the remaining liquid. Most of the fat will solidify on the bag and the rest will rise to the top.
10/31/22: Great idea...THANKS!!
Sweet bro!
I just made this, it was INCREDIBLE.. so soft... so comforting and so delicious! Thank you! ♥️
I made this recipe tonight and OH MY GOD! The red wine is the secret ingredient. The only thing I did differently was, after I separated the fat, I made a slurry and stirred it into the stock for gravy. Wine tasting gravy is amazing. Laura, you ROCK!
Easy peasy recipe and short ribs don’t need that much spices so this is good recipe, thx Laura ❤️ looks delish yum
These are perfect for Christmas dinner! We do them every year! Merry Christmas everyone!
Laura,I been cooking or trying to learn how to cook over the past few years.I am always watching food network and trying to lesrn new things.I have to say siince i discovered you a few weeks ago,you have become my absolute favorite chef.I have been trying one of your recipes almost everyday...and they all are fantastic.I cant wait to see your upcoming recipes and cotinue learning from you and trying new things.
I made it tonight and it was amazing!!!!! my family loved it!!! thank you!!!!
Greetings to you 😊 How are you doing!
Which red wine did you use?
Hi Laura lovely video. You are so professional and I have learned so much from you over the years. You are a wonderful teacher.
I just bought some beef short ribs, I am doing this recipe for sure!
This looks so delicious! Braised short ribs are so yummy and are one of my all time faves! 😊
I love braised short ribs! You're recipe looks so yummy and I need to try this out myself!
Are you kidding?! I JUST watched the old short rib video on Sunday!! I almost made it!! Wow I’m so excited!!! What a coincidence!!! I love everything Laura makes
I made this for my friendsgiving and it was such a STELLAR dish. Everyone raved all night about, thank you so much!!! ❤️❤️❤️
YUM! I always have that fat issue when I make mine. Thanks for sharing how to separate it out. I love this dish over rice. AMAZING! 🤩
Love ❤️ your recipes.
I have trouble hearing ,
please put on close captioning
for me. Thank you 🙏.
Lori, in the upper right hand corner, you will find three dots, one a top the other! If you tap on those dots there is how you turn on captions! Enjoy!
These turned out amazing! Thank you!! ❤
Wow so amazing dish friend super thanks for sharing again ❤️🥰
Thank you for the recipe, mine came out great!!! 👍🏼
I can't lift a cast iron skillet!if I cook these on the stove top will I get the same end result ?!They look delicious 😋
Braised Short Ribs are my favorite thing ever! Thanks for the reminder to make some more soon!
I've been looking for a good recipe for Braised short ribs💖Grazie Laura✨🙏🏻
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food. 😍💙💛
Made this today. Wow, wow, wow. Just delicious.
Looks great this is new for me. I got some short ribs but boneless. I am assuming I can cook them almost the same way. Only four. In a smaller pan.
Thank you SO much for this. I just made them and they are AWESOME!
Im making this!!!! First time seeing an oil separator. I need it!
That was lovely and simple but looks delicio
I agree no carrots celery etc.. just the ribs yummy!!
heat level medium-low when searing. You don't want this too hot. Easy to mess it up and "over-sear" when medium-high.
Thank you, Mark!
Just made this dish. It is delicious! The sauce is the best. Loved dipping bread in it. The only thing is I probably will not cook it with ribs cause they are bit too fat for my taste. I would probably get a shank or a chuck steak.
This with a hunk of warm crusty bread .. yummers
I’m so excited to try this recipe out ☺️ Do you happen to know how I would go about ordering this cut of meat in Naples, Italy? I used Google translate and got costolette but that just means ribs not necessarily short ribs 🙈 help pleaseeee
I am here to follow this recipe 😊😊😊😊
Thank you, saving this recipe ❤
You should make birria de res! Super popular dish right now and I think you would kill it!
Hey Laura, would it be wrong or ill-advised to salt the ribs, let them sit on a rack-lined baking sheet, in the fridge overnight (for at least a day or two, but not longer than 4-5 days total), uncovered.... and then, on the day of actually cooking them, let it come up to room temperature, before searing then braising them? Also, would the addition of a vinegar or acid be called for in this kind of recipe? If so, what would you recommend? I ask, because I read somewhere that vinegar helps bring out even more flavor (from the bones) when boiling/braising bone-in-meats.
looks like an awesome idea for holiday potlucks. i usually meet with a small group during the holidays, and this is the perfect size dish for that.
Thank you! I hopefully going to try to make it in the weekend 🙌
You are such a pleasure to watch... you making cooking so much easy & fun. Love you :)
I love your videos and personality so much!!!!!!!
Short ribs are one of my favorites! Yum!!
Making this for Christmas!!!! Looking forward to it!😬🎄
I'm from Brazil, I love your channel congratulations.
I am training my hearing to learn English
Omg you said 'mappina'.. Subscribed!
Thank you Laura!! These were easy and Delicious!
I am making these right now! Smells delish!
I just bought some beautiful short ribs. Going to make this tomorrow 😁😋
Wow!! This really looks like such a showstopping dish!! 👏🏼🎉
My goodness! Laura, these look amazing! my mouth is watering😋
Nice and easy , thank you 😊 Grazie mile 💋
Nice! I make this a 7-bone chuck roast too!!
Looks good. Can't wit t make this!
Saw the title and got so excited..love short ribs
Greetings to you 😊 How are you doing!
Hello Laura! Wud love to try this recipe, if you make it the day before serving, how would you recomend to heat the dish on the day im serving it thanks!
I don't like artichokes nor anchovies, but I think I really like the beef! Thanks for that!
amazing recipe Laura!
Definitely will make this, thanks.
Oh my gosh these look amazing! We recently bought half a cow and I wasn't sure how to cook the short ribs. Well I know now! I can't wait to make these.
Greetings to you 😊 How are you doing!
Ha ha I love it, that last dip into the unstrained sauce....you know where the real flavour is girl!
Wow! That looks incredibly delicious!😍
Excellent recipe 👏🏻👏🏻👏🏻
these look amazing!!
Use paper towel to soak up most of the oil!!! 💚
I love it look delicious could you write your receipts to us please
Definitely one of my favorite dishes 😋
Definitely going to try this recipe 😋
Can I do this in the slow cooker??
The food is tempting
Question - what kind of red wine is best for this recipe? By the way this looks amazing and can't wait to try it. Thanks Laura!
In my opinion..a Cabernet Sauvignon..
It's what I use..for spaghetti sauces too
thanks for your work
Would you recommend putting the sauce in a food processor and mixing it all down?
I am not a wine drinker, can someone suggest a wine to buy?
beautiful dish, thank you for sharing
I’ve never seen beef short ribs so huge, this will dinner tomorrow…we are gonna try it out
I DO NOT intend to do anything about my addiction to those recipes 🥰
This looks delicious. I just don't know what kind of wine to use as I am not a wine drinker.
Pinot noir is great to cook with. Very rich and dry. I usually use it for cooking meats!
@@RocketPower324 thank you much.
I like your wooden seasoning jar! Where did you get it from ?
Yummmy am drooling for that
What kind of Red Wine do you like laura?
Any tips on which red wine to use for this recipe? I don’t drink wine so I’m not sure which wines are dry vs fruity.
Use a Merlot or Cabernet Sauvignon
@@Robinedghill Thank you!
Why did you use the Dutch oven instead of the braiser? Thanks!
Looks delicious!
Happy birthday Laura
What red wine are you using? 😃 and what size is your Dutch oven?
That looks so good!
They are perfect 👍
Looks amazing
Absolutely delicious!
Cooking it the night before 👍🏾
That is perfect for tomorrow's supper have all the ingredients for this 👌❤
I don't like anchovies, I LOVE Anchovies, especially the white ones that are a bit milder but just as tasty.
Looks so good, omg!
Can I cook them in a slow cooker ?
That's my question as well!
I know you Birthday is on November so
Happy Birthday Laura ! 🎉🎊🎊🎊🎊🎊🎊🎊🎊
Greetings to you 😊 How are you doing!
Ribs are always a good idea❤️
AMAZING Laura!
Can someone tell me whats the name of the first dish in the intro with the beef, french fries and tomatos in the pan and when she posted that video? Thank you so much.
I believe it is the Peruvian dish Lomo Saltado.
I tried to re-create it once! Very delish!!