This always comes out good. Call me crazy, but this time I used a stick blender to puree the veggies and added some to the sauce before reducing it. Definitely added a lot of body and flavor to the sauce.
A few weeks ago I followed your recipe using beets and red wine in the braising liquid, and it was outstanding. Now I'm going for round two, but this time I made a Korean BBQ coffee stout braising liquid so they should have plenty of sugar and spice and everything nice.
Ive now gotten to the point where we decide what we're going to eat then I vheck if there's a Parisi video. Theyre always delicious. Parisi short ribs it is. Thank you for what you do. My family and I eat very, very well.
Chef, Everything was on point. Aside from adding salt to the braising liquid before it reduced. you know with a reduction comes concentration of flavors. However you did a hell of a job and this looks amazing, I can't wait to try it!
I wish I could post a photo here (I did to your FB page) of my attempt at this. It was ridiculous good. That reduced braising liquid....pure GOLD. I can't wait to pour it over a chopped steak with onions and mushrooms for lunch tomorrow! On the fence? JUST DO IT! :)
Great recipe I never thought to strain the broth and reduce it; I’ve always added flour and tomato paste before adding the wine and broth. I’ll have to give reducing a try. I like to serve mine over blue cheese polenta 😊
Cant wait to try this one. Man, im glad i found this channel, lots of great recipes but also tons of great info that is uping my cooking game, thanks for that. I do have a question, though. And this is for many of your videos. Im only cooking for one... me, lol. If im only cooking 1/4 of your recipes, can I just cut the measurements down to 1/4? I would waste alot if I cook the whole recipe. Thanks.
I always cook down my wine first too. For a long time I had a problem with not giving it enough time and ending up with a dish that still had a slight alcohol taste to it. I started putting my wine in a small pot on the side, on medium flame, while I did my veggie prep, and searing. That gives it a strong head start so by the time you add it to the dish it is nearly, if not completely, evaporated out. It also shortens your cook time to do this. As does prepping your Veggies while the meat is searing. Nice video! Thanks!
I can’t express to you how good this came out. Not only one of the best things I’ve cooked, but one of the best things I’ve ever eaten. Definitely restaurant quality. Thank you for bringing this into my life!
ive braised it both ways, adding veggies, no veggies, no difference that I could distingush, in fact, steam the carrots on the side, brown the onions in the drippings, some crisp cold celery on the side and it is actually a pretty good complete meal. The key for me is not even browning, a wasted step, just braise in a dutch oven or collette for a few hours at less than 300 degrees with worcesteshire and terryaki, the sugars in the terryaki will sort of brown them anyway. Thanks for sharing.
What are some options to end up with more meat on each bone/serving? My wife hates dealing with bones. I hate how roasts fall apart too much when braising. what's a happy medium? Maybe I'll cut and line up a chuck roast for braising in something more shallow and be really careful taking them out of the braise.
Question for you about the sauce. I'm a fan of cooking short ribs on the smoker, which obviously doesn't provide the braising option; therefore is it recommended that I use some beef bones or stew meat for the gravy, or can I just assemble without the beef (assuming using home made stock) and reduce as shown? In other words, will the sauce be just as good without the addition of beef?
With the left over veg after straining, could you blits it up in a food processor or blender, add a little of the liquor from the short ribs and make a sort of thick vegetable soup? As I hate wasting food. What's your thoughts on that please? Tyfs.
I tried this recipe and really enjoyed it. The pieces of short rib ended up being so small after cooking. Should I be asking for a larger piece of cut from the butcher?
Great cooking instructions. Isn’t the point of adding tomato paste before (vs after as you advocate here) adding wine to brown the tomatoes in fat to develop more complex flavor: pincer (pin-sahr)? Not sure I could discern it either way. I just curious.
Do you "defat" the sauce? Mine is often excessively fatty and it is tricky to de-fat the sauce when it is hot. I am tempted to make the entire dish the day before and just remove hardened fat from the top of the (refrigerated overnight) sauce. Is this a bad idea? Will the quality of the entire dish suffer if made the day before, de-fatted, and rewarmed the next day before serving?
You cook off enough alcohol that you can serve to kids safely. If someone is strictly avoiding alcohol it does still contain more than zero percent. Likely less than 1 percent though.
@@ChefBillyParisi Or maybe the need to separate the oil from the sauce wasn't covered in the video? Using a fat separating jug is a great way to eliminate unwanted oil.
If you don't have a defatting jug you can just chill the sauce by pouring it into a container with ice cubes. That chills and helps solidify the fat and you can remove it pretty easily. Then cook down as per video.
If you just put it in the fridge overnight, the fat will solidify so you can pick/scrape it right off like ice on a pond, plus the whole thing will just be better after a night in the fridge. It's a win-win.
Not bad. For anyone trying this dish, I would suggest not fully submerging the meat. Less liquid equals a more concentrated sauce as well as more Maillard reaction of the exposed surfaces of the meat.
Less liquid means a lot less braising liquid after the 2 1/2 hours resulting in a steam. Creating a Maillard is done on the sear, after that top goes on for the braise, it has a lot less impact on that. Unless of course the lid is left off and you can get a more direct dry heat, but then that takes away from the braise.
Chef - as I get ready to buy the ingredients to prepare the short ribs, in your opinion how many ribs per adult serving? Your written recipe calls for what looks like 12 ribs for 6 servings (2 lbs. approx. 6 each); whereas, the video looks like you're preparing 6 ribs.
You add the tomato paste with the marepoix because you need to cook off the raw flavor and caramelize the sugars to deepen the flavor broseph. I feel like you forgot to add it and made an excuse because you already added the wine.
No see I don’t like doing it that way. I add the wine first because I wanna reduce it and concentrate that flavor first. If you put tomato paste first, there’s no opportunity for that wine to reduce.
@@ChefBillyParisi Then you have the sharp overly acidic tomato flavor just stewing for that whole time instead of the umami-rich flavor of a darkened paste... What you're saying makes no sense, the wine will still reduce regardless of when you add the paste as long as you take the time to let it.
Man I may need to go back and watch it then. It’s a couple years old. Had to be a reason I did it. I’ll check my notes from when I made it too and get back to you tomorrow if that’s ok.
I have tried 4 braized rib recipes including this one and find the reduction is inedible due to salt. I even started out with about 1/2 the salt content based on three other braised rib recipe failures and still too salty. To prove the point I worked it backwards from a 3/4 cup of water I used a 1/8 teaspoon and found the salt content is acceptable. From this 1/8 teaspoon of added salt I repeated the recipe and I agree the taste is worth the effort. In my first attempt using this recipe I found a way to reduce salt content, with the reduction I added back 1/4 cup of water and place a 1/2" thick 3" diameter slice of diced diakon radish and reduced again. The result was almost useable reduction from my first attempt. Repeating or adding more diakon would have probably reduced salt to a fully pleasant taste. Ribs good when made, I disagree it came be made ahead reheated: this maybe why I avoid short ribs at restaurants with exception of Korean. Side note- this salt issue is also similar with roasted prime rib which many recipes use excessive salt to penetrate the meat but the fonde becomes unuseable after roasting. My magic number is 1/8 of a teaspoon, obvious it is based on my taste. I have to believe at restaurants this prep is not followed rather it is separated into multiple separate actions: braise is its own then added to a separate prepared reduction using a different meat to produce the fonde with vastly reduced salt.
I also went conservative with the salt anticipating a stronger concentration after reduction. My general motto is, you can always add salt later, but you can't make it less salty after it's cooked.
Does anyone else get turned off of TH-camrs whenever they use sensational titles like , "The ONLY _____ you need!" "The _____ I eat EVERY DAY!" "The ONLY ____ you'll EVER make!"
I loved my mother’s short ribs. There was no tomato paste nor wine, but there was vinegar in the recipe. I don’t have the recipe. They were delicious. I know I’m Italian, but polenta will never cross my lips. My entire family adores it. I hate it. Makes me gag.
I wouldn't. Those tend to run pretty sweet. Just get a cheap young wine. Even charles shaw is fine as long as it's not tannic. Concentrated tannins aren't super pleasant.
No No No!!!! Do Not use a full bodied red wine! These have tanins that will comce trade during the reduction process. Use a light bodied wine such as pinot noir. Adam Ragusea suggests even a cheap white wine is acceptable though it creates a slightly different dish.
Edit. And do not add the salt but minimally until you are at end of the reduction process. Listening to this guy, u will risk a very over salted (potentially ruined) dish after all if reduced.
Hands down the best technique I have ever seen. I can braise short ribs in a way that it will make your grandma salty and jealous, but thanks to your technique, I've reached another level of jealousy from my whole family. ❤
This always comes out good. Call me crazy, but this time I used a stick blender to puree the veggies and added some to the sauce before reducing it. Definitely added a lot of body and flavor to the sauce.
My goodness I used this recipe tonight and everyone's plate was done. So gooood!!!!
Thanks for giving it a shot!!
I don’t comment very often, but I’ve been a subscriber since you had a couple dozen subs and it’s been so great watching you grow!!!
Thanks so awesome. Thanks for sticking with me for so long, I very much appreciate the support!
For the love is Frick and Shiite!! Just made this. Best anything I have ever made. Trust the process. Reduce!! Trust it. Unreal. Thank you!!!
We did this tonight. Quite possibly the best recipe I’ve ever cooked at home! Amazing! Thank you!
A few weeks ago I followed your recipe using beets and red wine in the braising liquid, and it was outstanding. Now I'm going for round two, but this time I made a Korean BBQ coffee stout braising liquid so they should have plenty of sugar and spice and everything nice.
That sounds delicious!
Ive now gotten to the point where we decide what we're going to eat then I vheck if there's a Parisi video. Theyre always delicious. Parisi short ribs it is. Thank you for what you do. My family and I eat very, very well.
Chef, Everything was on point. Aside from adding salt to the braising liquid before it reduced. you know with a reduction comes concentration of flavors. However you did a hell of a job and this looks amazing, I can't wait to try it!
I thought I was the only one who did the hand on the hip while stirring. Great video!
Its the classic cooks position
Your video production and recipes are top notch! Thank you!
This guy is the king of put things into containers Jesus !
Billy, can smell it from here. Gawd, but the whole meal is a dream and I sincerely thank you. What a treasure. Ruth
Tried the short-ribs recipe. It was absolutely amazing. It took a little longer to cook than estimated but the results were outstanding.
Amazing I just made them. My wife and I love them!
Whoa! I just bought some short ribs today. Thank you for the recipe.
Perfect!
Thank you for sharing this recipe and them ribs look so delicious 😋!,I can just taste them!!!!
Thank you
@@ChefBillyParisi You're welcome and I enjoy your recipes!
Haven't made short ribs in years. Thanks for the quick tips
Made this tonight; exceptional. You are talented Billy
I wish I could post a photo here (I did to your FB page) of my attempt at this. It was ridiculous good. That reduced braising liquid....pure GOLD. I can't wait to pour it over a chopped steak with onions and mushrooms for lunch tomorrow! On the fence? JUST DO IT! :)
Great recipe I never thought to strain the broth and reduce it; I’ve always added flour and tomato paste before adding the wine and broth. I’ll have to give reducing a try. I like to serve mine over blue cheese polenta 😊
Ive been straining my sauces, difference is I don't reduce as much...will boil longer next time.
I’ve cooked short ribs from other celebrity chefs with great success but now I have to try your method Billy…thanks!
Cant wait to try this one. Man, im glad i found this channel, lots of great recipes but also tons of great info that is uping my cooking game, thanks for that. I do have a question, though. And this is for many of your videos. Im only cooking for one... me, lol. If im only cooking 1/4 of your recipes, can I just cut the measurements down to 1/4? I would waste alot if I cook the whole recipe. Thanks.
I always cook down my wine first too. For a long time I had a problem with not giving it enough time and ending up with a dish that still had a slight alcohol taste to it. I started putting my wine in a small pot on the side, on medium flame, while I did my veggie prep, and searing. That gives it a strong head start so by the time you add it to the dish it is nearly, if not completely, evaporated out. It also shortens your cook time to do this. As does prepping your Veggies while the meat is searing. Nice video! Thanks!
I can’t express to you how good this came out. Not only one of the best things I’ve cooked, but one of the best things I’ve ever eaten. Definitely restaurant quality. Thank you for bringing this into my life!
That’s awesome, thanks for giving it a shot.
I like to take the left over veggies from the sauce and turn them into a mash. It's delicious!!!
Made it and it was excellent. I'm now going to do the same thing with Chuck roast. Hopefully it turns out just as good.
Made this a few weeks ago and it was SO good. I'm making it again today! Great recipe, thanks for posting it Billy😁😁😁
Thanks for watching!
Just made this with creamy mash potatoes. Soooo good. 🤤
I add chopped roasted green chilis to my grits and it’s a family favorite
ive braised it both ways, adding veggies, no veggies, no difference that I could distingush, in fact, steam the carrots on the side, brown the onions in the drippings, some crisp cold celery on the side and it is actually a pretty good complete meal. The key for me is not even browning, a wasted step, just braise in a dutch oven or collette for a few hours at less than 300 degrees with worcesteshire and terryaki, the sugars in the terryaki will sort of brown them anyway. Thanks for sharing.
Great recipe.
Used cheap Almaden Boxed Merlot. Worked wonderfully. Will use leftover veggies as a soup starter. Or just east with a spoon. Yumm
Thank you this is absolutely fantastic.
It was delicious! I made it tonight! Looking forward to the leftovers! Thank you for making this simple and easy to follow! 👏🏻👏🏻
Looks bomb 💣
Great presentation in its entirety .
What are some options to end up with more meat on each bone/serving? My wife hates dealing with bones. I hate how roasts fall apart too much when braising. what's a happy medium? Maybe I'll cut and line up a chuck roast for braising in something more shallow and be really careful taking them out of the braise.
Question for you about the sauce. I'm a fan of cooking short ribs on the smoker, which obviously doesn't provide the braising option; therefore is it recommended that I use some beef bones or stew meat for the gravy, or can I just assemble without the beef (assuming using home made stock) and reduce as shown? In other words, will the sauce be just as good without the addition of beef?
It could be. Better to make a rich beef stock and cook it down
Wow Billy, your channel has really blown up! 👌 Congratulations my man
With the left over veg after straining, could you blits it up in a food processor or blender, add a little of the liquor from the short ribs and make a sort of thick vegetable soup? As I hate wasting food. What's your thoughts on that please? Tyfs.
That sounds like a good idea. Did you try it?
You could just serve the vegetables on the side. They taste pretty dang good. No idea why you would ever throw them out.
I tried this recipe and really enjoyed it. The pieces of short rib ended up being so small after cooking. Should I be asking for a larger piece of cut from the butcher?
Billy, will try this and maybe cook the shortribs in a slow cooker vice the oven. Waddaya think?
Do you take off the membrane ?
Great receipt and presentation. You’ve earned a sub! Going to check out your other receipts now.
You won't be disappointed.
What would you recommend as a wine substitute?
Great cooking instructions. Isn’t the point of adding tomato paste before (vs after as you advocate here) adding wine to brown the tomatoes in fat to develop more complex flavor: pincer (pin-sahr)? Not sure I could discern it either way. I just curious.
I like to use them in spaghetti sauce when I cook it all day in the crock pot. But you have to remove a ton of grease but they sure are good.
Could you sear the ribs on the bbq, or would that change the whole dish.
When you season your braising liquid, you said it has be well seasoned.. wont it become too salty after you reduce the sauce?
No dry salt brine?
I'm trying this dish today 😋
Still crushing it, Chef Billy!
Do you "defat" the sauce? Mine is often excessively fatty and it is tricky to de-fat the sauce when it is hot. I am tempted to make the entire dish the day before and just remove hardened fat from the top of the (refrigerated overnight) sauce. Is this a bad idea? Will the quality of the entire dish suffer if made the day before, de-fatted, and rewarmed the next day before serving?
Are Flanken ribs the same ?
Does the alcohol in the red wine evaporate?
After three hours of cooking, you are not getting drunk
yes. it cooks off.
You cook off enough alcohol that you can serve to kids safely. If someone is strictly avoiding alcohol it does still contain more than zero percent. Likely less than 1 percent though.
I use this recipe but the only difference is 1 hour in the pressure cooker. Fall off the bone tender every time!
There's a gristle-like underside - do you remove that before cooking?
No, it will eventually cook down but you’ll need it to hold onto the bone.
Thank you, Chef
Bruh.
Thank you!
🤜🤛🤌
.Can't wait to try this one
Here I am looking at my local flyer and there is short ribs. Turn on TH-cam. First thing I see is this. I guess it’s a sign
a couple more hours would've been good. it's still holding together tightly. Also the stock would reduce more. 3 more hours i'd say lol
I can see the flavor, 🤤
do you just not de-fat your sauce?
I had the same question. That sauce would be a greasy heart attack.
My sauce ended up really oily. What did I do wrong :( I didn’t even put much oil in originally
May have just had overly fatty short ribs
@@ChefBillyParisi Or maybe the need to separate the oil from the sauce wasn't covered in the video? Using a fat separating jug is a great way to eliminate unwanted oil.
@@donovanvaz3289 I definitely plan to use a fat separator to get rid of some more oil before I reduce it.
If you don't have a defatting jug you can just chill the sauce by pouring it into a container with ice cubes. That chills and helps solidify the fat and you can remove it pretty easily. Then cook down as per video.
If you just put it in the fridge overnight, the fat will solidify so you can pick/scrape it right off like ice on a pond, plus the whole thing will just be better after a night in the fridge. It's a win-win.
Not bad. For anyone trying this dish, I would suggest not fully submerging the meat. Less liquid equals a more concentrated sauce as well as more Maillard reaction of the exposed surfaces of the meat.
Less liquid means a lot less braising liquid after the 2 1/2 hours resulting in a steam. Creating a Maillard is done on the sear, after that top goes on for the braise, it has a lot less impact on that. Unless of course the lid is left off and you can get a more direct dry heat, but then that takes away from the braise.
You’re not supposed to use too much salt when browning
Chef - as I get ready to buy the ingredients to prepare the short ribs, in your opinion how many ribs per adult serving? Your written recipe calls for what looks like 12 ribs for 6 servings (2 lbs. approx. 6 each); whereas, the video looks like you're preparing 6 ribs.
You add the tomato paste with the marepoix because you need to cook off the raw flavor and caramelize the sugars to deepen the flavor broseph. I feel like you forgot to add it and made an excuse because you already added the wine.
No see I don’t like doing it that way. I add the wine first because I wanna reduce it and concentrate that flavor first. If you put tomato paste first, there’s no opportunity for that wine to reduce.
@@ChefBillyParisi Then you have the sharp overly acidic tomato flavor just stewing for that whole time instead of the umami-rich flavor of a darkened paste... What you're saying makes no sense, the wine will still reduce regardless of when you add the paste as long as you take the time to let it.
Man I may need to go back and watch it then. It’s a couple years old. Had to be a reason I did it. I’ll check my notes from when I made it too and get back to you tomorrow if that’s ok.
I have not forgotten about you, I didn’t get a chance to look into it today. I will get back to you though.
I have tried 4 braized rib recipes including this one and find the reduction is inedible due to salt. I even started out with about 1/2 the salt content based on three other braised rib recipe failures and still too salty. To prove the point I worked it backwards from a 3/4 cup of water I used a 1/8 teaspoon and found the salt content is acceptable. From this 1/8 teaspoon of added salt I repeated the recipe and I agree the taste is worth the effort. In my first attempt using this recipe I found a way to reduce salt content, with the reduction I added back 1/4 cup of water and place a 1/2" thick 3" diameter slice of diced diakon radish and reduced again. The result was almost useable reduction from my first attempt. Repeating or adding more diakon would have probably reduced salt to a fully pleasant taste. Ribs good when made, I disagree it came be made ahead reheated: this maybe why I avoid short ribs at restaurants with exception of Korean.
Side note- this salt issue is also similar with roasted prime rib which many recipes use excessive salt to penetrate the meat but the fonde becomes unuseable after roasting.
My magic number is 1/8 of a teaspoon, obvious it is based on my taste. I have to believe at restaurants this prep is not followed rather it is separated into multiple separate actions: braise is its own then added to a separate prepared reduction using a different meat to produce the fonde with vastly reduced salt.
You used half the amount of salt from what, I never gave a measurement.
I also went conservative with the salt anticipating a stronger concentration after reduction. My general motto is, you can always add salt later, but you can't make it less salty after it's cooked.
I have made these a few times. Come out amazing.
Does anyone else get turned off of TH-camrs whenever they use sensational titles like , "The ONLY _____ you need!" "The _____ I eat EVERY DAY!" "The ONLY ____ you'll EVER make!"
I don’t know, sounds petty.
Can I use potatoes instead of carrots cos I ran out😂
Lovefly
Nooooo, you got to fry the tomato paste to get rid of the bitterness, still going to give this a try, as it's different from my way
I loved my mother’s short ribs. There was no tomato paste nor wine, but there was vinegar in the recipe. I don’t have the recipe. They were delicious. I know I’m Italian, but polenta will never cross my lips. My entire family adores it. I hate it. Makes me gag.
Careful - mine turned out salty but otherwise, delicious
👍👍👍❤
Can you use fortified wine ?
I wouldn't. Those tend to run pretty sweet. Just get a cheap young wine. Even charles shaw is fine as long as it's not tannic. Concentrated tannins aren't super pleasant.
You say "Mirepoix is the basis for all cooking." I feel it should be amended slightly to "Mirepoix is the basis for all Western cooking."?
❤
lol - 1000 you tubers have the SAME recipe. Exactly. 😂
sept 2023 - $12.99/lb. at my butchers
👏👏 🫶🏼
Thanks for watching!
Ok what is “Bordeaux”? Lol
No No No!!!! Do Not use a full bodied red wine! These have tanins that will comce trade during the reduction process. Use a light bodied wine such as pinot noir. Adam Ragusea suggests even a cheap white wine is acceptable though it creates a slightly different dish.
Edit. Also, adding tomatoe paste second after wine reduction makes no difference to adding it first then the wine. None. Lol
Edit. And do not add the salt but minimally until you are at end of the reduction process. Listening to this guy, u will risk a very over salted (potentially ruined) dish after all if reduced.
Agreed. Light and fruity is best. Full bodied tannic wines will actually taste worse. Save those for drinking with the finished meal.
I've used different wines & there's literally no difference at the end. That's why I use a cheaper bottle.
Where would Barbera and Cote du Rhône fall on the full bodied/high tannin scale?
Not a true braise. Do not submerge the ribs in broth. That's boiled ribs, very different from braised ribs.
Hands down the best technique I have ever seen. I can braise short ribs in a way that it will make your grandma salty and jealous, but thanks to your technique, I've reached another level of jealousy from my whole family. ❤
I appreciate that very much, thank you.