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
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.
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 😉
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
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
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
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.
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
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. 👏👏👏
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*
@@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.
@@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.
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!
"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.
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!
I love this recipe so much! But I use 1C wine 1C ACV. Sub prune juice for a nice squeeze of anchovy paste. Add a squeeze of deli mustard. Just a really really luxurious meal
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 :)
@@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!
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!
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.
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.
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 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*
3 years later, found this video and made the overnight version. It was incredible. I added rosemary and plated with peas and pom purre. Did have tomato paste so i mixed some tomatoes from the garden and some ketchup. Worked fine. Dont judge me😅
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)
I just made this for dinner, adding a small can of cola and serving it over risotto like your cola braised shortribs! It was wonderful! A couple things I found: It was really helpful to turn the ribs about once per hour like in your other recipe. Also, my sauce reduced much more quickly than yours did. What a great dinner!
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!
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!
Used this recipe as a starting point. Instead of a lager, I used 2 cups of Cab, and instead of 2 cups of chicken broth, I used 2 cups of Beef broth. Keep the splash of Soy, and omitted the prune juice (couldn't get my mind around adding this! LOL) It was super delish. Thanks for sharing this!
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
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 disappointed he only said 'the botanist'/'botanist' nine times total, when I was expecting 22 times for it to be mentioned due to the label on the bottle.
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.
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
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
"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
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
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
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
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
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
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
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
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
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.
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
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. 👏👏👏
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
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
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.
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
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 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?
"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.
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
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.
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!
I love this recipe so much! But I use 1C wine 1C ACV. Sub prune juice for a nice squeeze of anchovy paste. Add a squeeze of deli mustard. Just a really really luxurious meal
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!
Raid Shadow Legends: he-
Botanist: i don't think so
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 😁
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
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!
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
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
@The Program lmfao
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
If I had a kitchen like this I would simply never stop cooking
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’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
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.
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 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!
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!
It warms my heart that he accounted for when you forget a step in the cooking process
"Oops, I forgot..."
Been sampling the sponsor's wares, I see.
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
3 years later, found this video and made the overnight version. It was incredible. I added rosemary and plated with peas and pom purre. Did have tomato paste so i mixed some tomatoes from the garden and some ketchup. Worked fine. Dont judge me😅
I made these last night and they turned out phenomenal. This will definitely be something I make again this winter.
"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 :)
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!
“...meat and beer...” Sounds good to me
No you see home grown meat and your mates home made beer
This was better than just excellent. No other recipe has every addressed removal of the silver skin. Thanks.
The "look some meat even fell into my mouth" was great
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
Missed an opportunity for “while I’m showing you the braise-ics”, Andy. I am thoroughly dissapointed.
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)
Hello sir! I spend the whole day following your instructions for making Braised Short Ribs and it turned out surprisingly marvelous! Thank you! 👍😊
I just made this for dinner, adding a small can of cola and serving it over risotto like your cola braised shortribs! It was wonderful!
A couple things I found:
It was really helpful to turn the ribs about once per hour like in your other recipe. Also, my sauce reduced much more quickly than yours did.
What a great dinner!
Looks great!
Yeah it does!
ninja skateboarder ?!? awesome
ay ninja!
So do you
No
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.
Short ribs and gin? A man after my own heart :')
basics idea: fixing dishes you may have messed up along the way! ie. broken sauces, overdone meat, overcooked pasta?
Of most sponsorships we see, this is a fitting one. Presented beautifully and not disconnectedly from the whole video content.
Gordon Ramsay: Olive Oil and Lamb Sauce
Babish: Kosher salt
@Kondziovsky 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 🥰🥰🥰🥰🥰💖💖💖”?
Make pea soup from The Rescuers: Down Under please!
"In this episode, Babish forgets pretty much everything."
I think he was pretty stoned
Including the music
Just made this, it was fantastic. I think the best item i've ever made!
Arguably one of the best youtube recipes ever published...
"Dry red wine"
Look at this guy trying to trick us into thinking liquids are dry
the way that a babish advertisement about ranch seasonin played right before the video is really tha true magic here
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
Great recipe I replaced the chicken stock with beef broth and it worked wonderfully.
I finally made this recipe… they came out fantastic!!!!! Awesome recipe!
"Hi guys Binging with *Kosher salt* Babish here"
and freshly ground black pepper
Let's be honest Adam Ragusea was the inspiration
i was about to say this seems very similar to his recipe😂
Absolutely
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
Used this recipe as a starting point. Instead of a lager, I used 2 cups of Cab, and instead of 2 cups of chicken broth, I used 2 cups of Beef broth. Keep the splash of Soy, and omitted the prune juice (couldn't get my mind around adding this! LOL)
It was super delish. Thanks for sharing this!
Tried this today and it's amazing! I used the red wine instead of beer.
6:10 getting very spirited with the cocktail puns there I see
People during the French Revolutionary: Say something remotely anti-revolutionary
Maximilien Robespierre: 1:43
Is this an oversimplified reference?
@@ex_t off with your head!
@@ex_t not really....
@@ex_t ah yes the French Revolution was an oversimplified reference
Used your recipe today for Father’s Day dinner. EPIC! They loved it. Great recipe. For sure a do over. Thank you.
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
Everybody gangsta until Babish releases an episode for *Long Ribs*
_mildly oversized ribs_
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!
Never been so proud to be this early...
Why?
I clicked on this not knowing it was this new. No wonder there are so many spambots in the commenta
I've really missed watching your videos. Went to boot camp for the marine corps about 6 months ago and missed a lot. Thank u for still being great!
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.
I am so early, can't wait to see how these turn out
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 feel like Babish is stalking me. I LITERALLY LOOKED UP HOW TO MAKE SHORT RIBS TWO DAYS AGO AND HERE IT IS
Please cook something from the anime "food wars." You'd do the dishes with justice 👏👌
He did pineapple fried rice from food wars
I love how he be forgetting stuff and don't edit it out. Keeping it real
Yeah, I love the honesty.
The ad: "OoOoOo that's good!" Love the tag line.
I appreciate that you show your mistakes and you learn from them in the process.
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
If you like Gin, the Botanist is one beautiful spirit. Expensive but worth it.
Nothing like eating while watching him make a perfect dish
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.
when andrew ray presents me a binging with babish advertisement on a binging with babish video
i'm disappointed he only said 'the botanist'/'botanist' nine times total, when I was expecting 22 times for it to be mentioned due to the label on the bottle.
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.
Those ribs when they went into the Sause pan. "Damn, Broth! You've lost a lot of weight"
"Daayum! You done got thicc, Broth!!"
Jesus Christ! Man you’re not the only one who's been hungry here while starting at those delicious mouth-watering ribs....lol