Hey man! Just a positive note from someone who's a professional editor: your presentation is really improving (and I've liked your style from the beginning). Everything from the recipe attribution with the Hawaii stuff to the shot comparisons with the salted vs unsalted short rib is really adding a ton of value and not going unnoticed. Really appreciate your videos, they're fantastic.
I love your shorter videos but this is the stuff I can watch for hours. I feel like I’m next to you in the kitchen, it feels comforting. Thank you again Steven
Born and raised here in Hawaii and just wanted to say me and my brother were inspired to cook your braised short ribs and they came out awesome. Much mahalos! 🤙
I've made this recipe at home a couple of times now...all in the last couple weeks! Absolutely love it and as usual, your video is comprehensive without being condescending. Really appreciate your work, man...Thanks.
Just made this yesterday. My house smelled so amazing and the short ribs tasted even better than I could have imagined! Definitely keeping this recipe in my books!
Leftover fried rice with short ribs with braising liquid as a sauce and sesame seeds and scallions as a topping? Thats the first thing that immediately came to my mind 😅😉
Tonight is my last night at home visiting my family for the holidays and I spent hours in the kitchen making this with my mom. It was worth every single second. Thanks for the amazing recipe Stephen. Keep up the amazing work and Happy New Year!
Man I cooked this for Easter and it was one of the most delicious meals I had! Thank you so much for breaking down this recipe. Your content is legendary!
OMG i made this recipe tonight and i already knew i loved short ribs but WOW, this recipe takes it to another level! perfect balance of saltiness + sugar + umami.... all the good stuff!!!!
I just made these short ribs and am eating them as I type. They are SOOO good! It was my first time cooking short ribs, so I kept it simple and didn't make the broccoli or sushi rice, but I did make some long grain white rice in the rice cooker. I also didn't have mirin, so I used dry sherry. Otherwise, I followed you to a T and it turned out great. I'll get some mirin for next time - cause there will be a next time. Thank you Steve!
Thanks!! Here's my take on Asian Ribs - amounts are typically for double rack of pork back ribs Szechuan Black Bean Glaze 1/4c Oyster Sauce 3-4 Tbsp Yamasa Soy (depends on salt preference, amount of meat and brand of soy sauce) 2 Tbsp Honey 2 Tbsp Rice Vinegar 2 Tbsp Thai sweet chili sauce 2-3 tsp Black Bean, mashed (fermented) 4 tsp Chinese 5 Spice - (split between glaze & marinade) 6 cloves Garlic, minced (split) 2 knobs Ginger, thin sliced 2 chili, de-seeded - or a couple tsp of crushed dried Thai Chili 2 tsp Sesame oil (reserved for end, don’t cook it) Optional: thin sliced Candied Ginger cut in thin ribbons Glaze: Mince 3 cloves & a little less amount of ginger. Mash black beans into paste Add crushed/fresh 🌶, 2tsp 5 spice, rice vinegar, honey, oyster sauce and soy. Whisk together. Test for balance and preferences.Acidity, salt, sweet, spice, heat and savory elements. Plus 2 Tbsp of Thai sweet chili sauce to help bring it all together. Marinade/Sear: X-Score backside, then cut ribs into 1-2 bone pieces, add 3 cloves chopped garlic, thin sliced ginger, fleur de sel, black pepper,2 tsp five spice, and 1+ Tbsp cane sugar. Toss. Let marinade. Chili can be added here plus glaze depending on preferred heat. Heat your frying pan to high, sear all edges, do not crowd pan. Do in batches. Coconut oil works well or clarified bacon fat. 😍 Caramelized garlic and ginger can be fished out when removing seared rib, before adding raw ribs. Add to roasting pan or large steel bowl for tossing glaze. [If you are a flav hoarder like me 😉 you can remove the cooking oil and deglaze the frying pan with some rice vinegar and pour into the sauce bowl] (Or you can use to pan fry now to cook cut gem potatoes, season then bake. I use rosemary, cumin, thyme, Lawrys and pepper) Braise: Once all searing is done, toss in the glaze mix, and braise in oven at 350F for 90-120m uncovered. Another 3 cloves of garlic can be added here. Just flatten and rough chop. Tossing and glazing every 20 min or so. Depending on moisture content, you may need to adjust. Can do a final balance check as you did with initial glaze mix. Ensure it doesn't completely dry out and burn. 2 tsp of Sesame oil and/or toasted seeds can be used in final tossing in bowl. If your sauce isn’t thick at this point, you can pour off roasting pan and skim off all fat with a spoon, then whisk in 1tsp corn starch & bring to boil for 2 min. Then back into tossing bowl. Depends on moisture content of the meat. This recipe is for a double rack of ribs.
This is awesome and was my favorite dish from Alan Wong's. Such a huge bummer they closed but really excited to make this. Thanks for keeping it alive!
your show is so great. you explain things amazingly and its only getting better, new yorker to new yorker haha. thank you for providing stories that make me want to recreate these amazing dishes we hold dearly in our heads. sending love!!!!
AS A NEW SUBSCRIBER, I shun those who give you thumbs down! I came for the traditional alfredo, I stayed for every other video! It may not help my diet efforts but I do have Cauliflower, broccoli, & Brussels sprouts in my fridge waiting to be roasted. Cheers, Stephen & all the best to you!
I’m just a casual viewer but anytime I come across your video I tend to watch it. Literally thinking to myself what a great introduction and I casually glance down at the comment section as I’m watching the video and the first sentence I see is someone else’s comment that is complimenting you on the same thing, must be true!
Made this tonight and I'm someone who adheres to the recipe exactly.... at least the first time. It's really delicious .... IF ....you like a sweet sauce. Not Teriyaki sweet mind you ..........it's got WAY more going on than something like that . Just a head's up is all.
Here's couple of mods you can do. I usually cook with honey instead of sugar, especially with teriyaki sauces. For a teriyaki sauce, you can also add some chicken or in this case maybe a little beef stock to make it a little richer tasting.
Thank you Stevo,,,,you always out do yourself on every cook,,, don't ever change,,,, more way cool vids please,, I don't know of another comparable cooking show out there, Many Thanks Stevo ,,DD in L.A.
This is uncanny. I’m currently visiting Hawaii for the first time and in the midst of looking up the best eats in the area, I get this notification from your channel. Definitely hitting up Leonard’s for those malasadas. And bet those short ribs are fire.
I’m probably way too down the list for you to see this comment, but I’d like to see it anyhow. I live in Hawaii, and I have a boat in the marina where your clip started. Do you ever head back this way, my family will take you sailing and surfing if you’re up for it. Thank you so much for your cooking videos, my game in the kitchen has advanced so much! Aloha and I hope you had a happy New Year’s Eve🤙🤙🤙
Love your show! Don't stop. I made Tacos last night I used your recipe for the taco seasoning pickled jalapeños and pickled red onions. It was great... But I know how to make Mexican style yellow rice already. 😉
I'm making this right now so I have watched this video 47,000 times in the last 90 minutes. My favorite part is during the noom plug, when our friend splices himself in saying "NOT TOO MANY JUST A FEW" in regards to pandemic pounds added, slightly defensive and a trace pissed off at the invisible person starting mess with him about his (non-existent) weight gain.
Just got a new Dutch oven & made this for dinner tonight. All I can say is....fucking fantastic. I was too busy salivating & forgot to plate up the curled scallions which was upsetting but holy shit this was awesome.
Great video! First I heard that Alan Wong's had closed. We enjoyed this particular dish every time we'd travel to Hawaii... Are his other restaurants still open?
i tried this with some horrible really small and gristly short ribs that were practically inedible. but the flavor was amazing so i'm doing it again but this time with a chuck roast
Hey man! Just a positive note from someone who's a professional editor: your presentation is really improving (and I've liked your style from the beginning). Everything from the recipe attribution with the Hawaii stuff to the shot comparisons with the salted vs unsalted short rib is really adding a ton of value and not going unnoticed. Really appreciate your videos, they're fantastic.
I love your shorter videos but this is the stuff I can watch for hours. I feel like I’m next to you in the kitchen, it feels comforting. Thank you again Steven
Born and raised here in Hawaii and just wanted to say me and my brother were inspired to cook your braised short ribs and they came out awesome. Much mahalos! 🤙
Kenji dropping into DMs to spread knowledge #blessed
I've made this recipe at home a couple of times now...all in the last couple weeks! Absolutely love it and as usual, your video is comprehensive without being condescending. Really appreciate your work, man...Thanks.
Just made this for the family. Everyone LOVED it! The sauce this recipe makes is unbelievable. Thank you!
Just made this yesterday. My house smelled so amazing and the short ribs tasted even better than I could have imagined! Definitely keeping this recipe in my books!
Leftover fried rice with short ribs with braising liquid as a sauce and sesame seeds and scallions as a topping? Thats the first thing that immediately came to my mind 😅😉
Uncle Roger will be watching
@@paulwagner688 haha exactly 😂
Called it! He just uploaded that recipe an hour ago!
@@pizzaface4628 I know! I saw it on instagram. I think I nailed it perfectly !
It was actually. 😂🤣
just made this... only changed asparagus for the broccolini... this dish is obscene with how delicious it is. absolutely on another level good!
Tonight is my last night at home visiting my family for the holidays and I spent hours in the kitchen making this with my mom. It was worth every single second. Thanks for the amazing recipe Stephen. Keep up the amazing work and Happy New Year!
Your narration has really improved lately. Very good!
Thank you, trying hard to become better every day at explaining things more clearly
@@NOTANOTHERCOOKINGSHOW my kitchen is soooo much better because of you! Thank you friend. Happy to be alive at the same time as you!
Man I cooked this for Easter and it was one of the most delicious meals I had! Thank you so much for breaking down this recipe. Your content is legendary!
OMG i made this recipe tonight and i already knew i loved short ribs but WOW, this recipe takes it to another level! perfect balance of saltiness + sugar + umami.... all the good stuff!!!!
This is one of those childhood dishes my halmoni made in the wintertime. So, so good
I just made these short ribs and am eating them as I type. They are SOOO good! It was my first time cooking short ribs, so I kept it simple and didn't make the broccoli or sushi rice, but I did make some long grain white rice in the rice cooker. I also didn't have mirin, so I used dry sherry. Otherwise, I followed you to a T and it turned out great. I'll get some mirin for next time - cause there will be a next time. Thank you Steve!
Made this last night and it was a hit. Your rice instructions were spot on. Obscenely delicious.
Love this. Classic recipe from Alan Wong. From a Hawaiian to an Island lover, aka "you", love you representing Hawaii in the best way.
Thanks!! Here's my take on Asian Ribs - amounts are typically for double rack of pork back ribs
Szechuan Black Bean Glaze
1/4c Oyster Sauce
3-4 Tbsp Yamasa Soy (depends on salt preference, amount of meat and brand of soy sauce)
2 Tbsp Honey
2 Tbsp Rice Vinegar
2 Tbsp Thai sweet chili sauce
2-3 tsp Black Bean, mashed (fermented)
4 tsp Chinese 5 Spice - (split between glaze & marinade)
6 cloves Garlic, minced (split)
2 knobs Ginger, thin sliced
2 chili, de-seeded - or a couple tsp of crushed dried Thai Chili
2 tsp Sesame oil (reserved for end, don’t cook it)
Optional: thin sliced Candied Ginger cut in thin ribbons
Glaze:
Mince 3 cloves & a little less amount of ginger. Mash black beans into paste
Add crushed/fresh 🌶, 2tsp 5 spice, rice vinegar, honey, oyster sauce and soy. Whisk together.
Test for balance and preferences.Acidity, salt, sweet, spice, heat and savory elements.
Plus 2 Tbsp of Thai sweet chili sauce to help bring it all together.
Marinade/Sear:
X-Score backside, then cut ribs into 1-2 bone pieces, add 3 cloves chopped garlic, thin sliced ginger, fleur de sel, black pepper,2 tsp five spice, and 1+ Tbsp cane sugar. Toss. Let marinade. Chili
can be added here plus glaze depending on preferred heat.
Heat your frying pan to high, sear all edges, do not crowd pan. Do in batches. Coconut oil works well or clarified bacon fat. 😍
Caramelized garlic and ginger can be fished out when removing seared rib, before adding raw ribs. Add to roasting pan or large steel bowl for tossing glaze.
[If you are a flav hoarder like me 😉 you can remove the cooking oil and deglaze the frying pan with some rice vinegar and pour into the sauce bowl]
(Or you can use to pan fry now to cook cut gem potatoes, season then bake. I use rosemary, cumin, thyme, Lawrys and pepper)
Braise:
Once all searing is done, toss in the glaze mix, and braise in oven at 350F for 90-120m uncovered.
Another 3 cloves of garlic can be added here. Just flatten and rough chop.
Tossing and glazing every 20 min or so. Depending on moisture content, you may need to adjust. Can do a final balance check as you did with initial glaze mix. Ensure it doesn't completely dry out and burn.
2 tsp of Sesame oil and/or toasted seeds can be used in final tossing in bowl.
If your sauce isn’t thick at this point, you can pour off roasting pan and skim off all fat with a spoon, then whisk in 1tsp corn starch & bring to boil for 2 min. Then back into tossing bowl. Depends on moisture content of the meat.
This recipe is for a double rack of ribs.
This is awesome and was my favorite dish from Alan Wong's. Such a huge bummer they closed but really excited to make this. Thanks for keeping it alive!
Born and raised in Nuuanu…live in Kaneohe now! Totally agree with you about our food…thanks for sharing his recipe! I will start working on it!
Made this quite a few times just as you recommend.Awesome. Delicious.
Just made this last night for the 10th time. It’s soooo good. Thank you!
On of the best recipes I've ever made. Thank you for sharing as always:)
your show is so great. you explain things amazingly and its only getting better, new yorker to new yorker haha. thank you for providing stories that make me want to recreate these amazing dishes we hold dearly in our heads. sending love!!!!
stomachs* not heads
Omg! Just by looking at the ingredients and the way you cooked them I KNOW that will be delicious!!!!!
Thank you!!!! Following you now ❤
Great Video!!! I loved your little prelude about hawaii! Its cool that it´s not like any other cooking show
AS A NEW SUBSCRIBER, I shun those who give you thumbs down! I came for the traditional alfredo, I stayed for every other video! It may not help my diet efforts but I do have Cauliflower, broccoli, & Brussels sprouts in my fridge waiting to be roasted. Cheers, Stephen & all the best to you!
I made this recipe for our Easter lunch. Ono!
Thank you so much! For making this video 😊
I made this on the weekend and it is amazing! Thanks again for another great recipe :)
Dude, Stop it! My mouth is drooling 🤤 ... You're utterly a food genius !!!
I’m just a casual viewer but anytime I come across your video I tend to watch it. Literally thinking to myself what a great introduction and I casually glance down at the comment section as I’m watching the video and the first sentence I see is someone else’s comment that is complimenting you on the same thing, must be true!
Now try Alaska! Really looking forward to going to Hawaii and Alaska in the future! Such cool and exotic places!
I braise short ribs all through the cooler months and this is top on my list, thanks,
As always, fantastic job! I am addicted to your channel, thanks for sharing your knowledge with us!
Tried this tonight. Easy and friggin delicious!
Dear lord that looks fabulous! Stopping by the supermarket on the way home!
I’ve watched this video like six times now. I need to finally make this.
that broccolini is an upgrade for the dish, the broccoli in the pic from the restaurant looked like an afterthought
Beautiful! I will try that curly technique with my green onions next time! Definetly going to watch this again and make this dish!!!!
I’ve tweaked the marinade a bit … wow what a great vid on the basic dealeo❤ from an avid Alan Wong’s &Roy Yamaguchi Fan … not to mention Merriman
That looks amazing, I will need to watch a couple times to get the steps down on making the glazing sauce from the soy.
Happy St. Patrick's Day!
You blew up man! Been following since you were only in the tens of thousands. Happy for you!
Can’t wait to try this recipe 🔥🙌
been waiting 10 days for this video 🤩
Soooo are you going to do that lobster escargo ?
Facts. NEEEEEEED THAT 😂😂
This is a good one. I can't wait to make it.
Looks fantastic. I’m definitely making this. Thanks
Nice job- enjoyed. Many thanks.
Yeah, this is going on the weekend cook list
Just made this. Amazing, highly recommend
Made this tonight and I'm someone who adheres to the recipe exactly.... at least the first time. It's really delicious .... IF ....you like a sweet sauce. Not Teriyaki sweet mind you ..........it's got WAY more going on than something like that . Just a head's up is all.
Here's couple of mods you can do.
I usually cook with honey instead of sugar, especially with teriyaki sauces.
For a teriyaki sauce, you can also add some chicken or in this case maybe a little beef stock to make it a little richer tasting.
Yo man. First time here. Wow. Love the video man you are so carefree and easy to watch. Another great cook to watch on TH-cam.
Oh MY!! That looks SO GOOD!! A shame that place in Hawaii closed, but great that his recopies are available.
This is awesome. I’d love to see a play on tacos with the shredded short ribs...or a grilled cheese. Holy F.
OMG. . . I'm trying to diet and this channel is killin' me!!!!
That looks ASTONISHING
Thank you Stevo,,,,you always out do yourself on every cook,,, don't ever change,,,, more way cool vids please,, I don't know of another comparable cooking show out there, Many Thanks Stevo ,,DD in L.A.
I love your presentation. You have inspired me to create my own cooking videos like yours.
This looks godly good... got some Korean twist on it. Love it!
You are a true artist!!!!👍🏿💯💯
This is uncanny. I’m currently visiting Hawaii for the first time and in the midst of looking up the best eats in the area, I get this notification from your channel. Definitely hitting up Leonard’s for those malasadas. And bet those short ribs are fire.
on the fancy end, hit up senia and nanzan giro giro since you can't get alan wongs! you won't regret it.
head to koko head cafe for brunch!
@@mogator808 good looking ;)
@@the_e_letter done!
Straight on to my food playlist, need to cook this one day!
I’ve never had short ribs before. Definitely going to make this recipe for my first introduction. Looks absolutely amazing!
I’m probably way too down the list for you to see this comment, but I’d like to see it anyhow. I live in Hawaii, and I have a boat in the marina where your clip started. Do you ever head back this way, my family will take you sailing and surfing if you’re up for it. Thank you so much for your cooking videos, my game in the kitchen has advanced so much! Aloha and I hope you had a happy New Year’s Eve🤙🤙🤙
Yay. My home!!! I'm glad u been having a good time🤙🏾mahalo nui for sharing
This looks insane, I don't have the most knowledge on shortribs so this is gonna be really helpful!
Aloha from Honolulu! Luv your channel.
Love to see the Earlywood spatula!
I admire your plating attention. My plates look like Jackson Pollock as an infant.
It feels like this recipe is like a really cool combination of Osso Buco and Chicken Adobo. Thank god shortribs are relatively cheap.
Don’t know where you live, but short ribs are not cheap
Annoyingly they seem to have become fashionable in the UK and aren't cheap anymore
@@tomgreen2058 ..👍
Love your show! Don't stop. I made Tacos last night I used your recipe for the taco seasoning pickled jalapeños and pickled red onions. It was great... But I know how to make Mexican style yellow rice already. 😉
Delicious episode today. 💗Hawaii
Brilliant recipe, dude! I'm definitely gonna do this and throw it in the slow cooker overnight.
Outstanding! Awesome vid
flexing the Kenji reply i dig it
I'm making this right now so I have watched this video 47,000 times in the last 90 minutes. My favorite part is during the noom plug, when our friend splices himself in saying "NOT TOO MANY JUST A FEW" in regards to pandemic pounds added, slightly defensive and a trace pissed off at the invisible person starting mess with him about his (non-existent) weight gain.
they were great btw, thanks SC
That looks so good! I could eat two of those plates in one sitting.
Just got a new Dutch oven & made this for dinner tonight. All I can say is....fucking fantastic. I was too busy salivating & forgot to plate up the curled scallions which was upsetting but holy shit this was awesome.
As a long term Tourist (if you know, you know) Giovanni's shrimp truck is da best!
this looks incredible
That looks absolutely incredible. Will be making this for dang sure
Yes
That looks stupid good!
This looks beautiful, mate!
Good job
fantastic!!!
10:41 just blew my mind. i did not know such a contraption exists
Oh My Goodness IM SO GOING TO MK THIS
The ultimate beef and broccoli
Great video! First I heard that Alan Wong's had closed. We enjoyed this particular dish every time we'd travel to Hawaii... Are his other restaurants still open?
Brah. Looks so ono. Only thing missing was the hawaii mac salad. 🤙
best youtube channel!
Holy smokes mate. I could smell it from here 🇦🇺🤙
I love this channel. This looks ridiculous i'm going to get short ribs right now.
i tried this with some horrible really small and gristly short ribs that were practically inedible. but the flavor was amazing so i'm doing it again but this time with a chuck roast
looks delicious
Ugh, Perfection! 😋
That looks fantastic❤️
I've never seen short ribs that thick, and I've never seen broccolini. But it looks good.