My husband and I watch on of your videos every night while we eat our dinner. After 37 years of marriage, he's finally interested in cooking thanks to you! You've shown him that cooking can be fun and easy. Now he's retired and cooking for us once a week. You've been such an inspiration to us both Chef, and we're your biggest fans!!
You are most welcome. I have a TH-cam channel so I can appreciate the the work that it takes. Actually I must say it’s a joy to do what you are passionate about.
My husband and I try to do that with our Son & his family and my daughter. I love having us all together around the table, talking and sharing a meal. It’s really a very special time that I treasure and hope that someday my grandchildren with do the same with their own families.
@@kimslyffnow11 So nice reading your sweet comment to my comment! Smile Seems at times to be a lost art of spending time over the dinner table. I pray that families grab the importance of time spent together builds great character for the next generation. Nice reading your response Kim. 🌹
Agreed. Many youtubers, though, do not have the number of followers Chef does. He has a brilliant format enabled by a talented crew using good equipment. What would one expect from a channel with these resources? The reason I say this is because I watch many channels, and if you go through the comments, I read so many complaints about staging, audio, and visual not being up to scratch. It sickens me. These creators are doing the best with what they have.
Morning Chef, I've noticed that other you tube chefs are now saying what you said from the beginning about the garlic and liquids as soon as you smell the garlic. You are not only teaching us ,you are teaching the others chefs out there.
Your constant tie ins with your Mother and Grandmother tells me of your devotion to family and what must have been a great childhood learning experience for you. i am sure you see your Mother standing beside you (from time to time) while you are creating these meals. God bless!!!!!!!!
You are the best. I bet my broken brain will forget something, but since I keep watching one video a day I am getting the hang of the golden rules. Like onion unless there is bacon, if Wine, then reduce to 1/2, use file on top lemon not like all ding dongs. All of this helps me a lot. Thank you!
And I do the same thing: click "thumbs up" before I even watch the latest from Chef and Jack!😁 Thanks for all you do! Greetings from another US penisula state of Michigan!
@@heather2493don’t I know it. We’re in Robertson County and after some tornado action we’ll have an ice storm lol. However the daffodils will be springing up first.
Chef, I have made my wife VERY happy with your videos and it is NOT just the recipes but also the techniques you teach. Flavor structure is so easy when you give so much leeway in how it can be accomplished according to personal taste. Gourmet breakfast, lunch and dinner are so easy and fun with your instruction and guidance. I cook along with you- albeit I do pause often. I even find time to wash the pots and pans along the way- at least until it's time to plate and eat. Thank you, Chef Jean Pierre, for making our culinary experience easier and more enjoyable. I wish I could've experienced your school years ago.
Your mama was a glorious lady 💕 ah chef, I’m lucky enough to still have my mama, she’s 80! My mom is one of my best friends, I talk to her every day! I never want to take her for granted… I lost my grandma when I was 18, but I have no regrets… because from the time I got a drivers license, I would run down that back road to see my grandma ❤
Market was out of beef short ribs, but they had lamb shank! Works perfectly. Added a little rosemary and bay leaf to balance the strong smell of lamb. Thanks for this recipe!!
I love the way I can actually follow along now and know what's coming! "Bacon is always number first!" "Maillard reaction!" "When you add the garlic, that means it's almost time to add the liquid!" And, most importantly, "Measure carefully!" Seriously, Mondays and Thursdays continue to be the delight of my week. I've never worked with ribs before, but I'm certainly willing to give this a try. Thanks, Chef and Jack! I dropped one: “you can rub this all over your body!”
I love the videos! That’s free teaching from an Amazing chef…but I really love the website that gives you the written recipes because you don’t get blasted with tons of advertisements. I’ve been on other sites that hits you with so many pop ups it’s tough to even find the recipe. Thank you for that! And thank you for sharing!!!!!!!
This is for JACK, for the last couple years you have created a Best of CJP or a Year in Review, any chances one is coming for 2023? They are delightful and I really enjoy them. Thanks for your work. Bob
Just watched another channel and I'm proud to see that chef JP is now Vincenzo's plate approved with is carbonara... This gave a lot of credibility to Vince! Jean-Pierre, vous êtes le meilleur!
Dear Chef, I love that you have a mother who was also a great chef, and inspires you to this day! My mother loved to cook delicious meals and taught me a lot. I have been cooking for over 50 years and I still try to make things as good as she did. This dish is one I remember fondly but with mashed potatoes and I can’t wait to try it with the noodles! ❤
I made this exactly as Jean-Pierre instructed. It was AMAZING! I even made the Pappardelle pasta from one of his other videos. My son and his wife thought it was the best meal they had ever had from any restaurant. Thank you, Jean-Pierre!!!
Chef it's always nice to hear you mention your mom as you cook. It's like Jacques Pepin... always paying respect. Our heritage is important, some people are more fortunate than others, but we should all honor our parents, even if they're not as 'honorable' as we might have liked. It's the only one of the 'Big Ten' with a blessing attached. I was blessed to have my mom till she was a few weeks short of 100. ....Truly amazing person. I told you last year I figured out your unusual accent after learning your father was French and your mom was Italian... You speak Fritalian.👨🏻🍳
Chef, I prepared this for lunch today. I was amazed at the flavor profile. My mother in law gave it 6 stars out of 5. Needless to say, it was a big hit.
You Chef... are NEVER boring... I definitely want to make this!!! First, with the pappardelle pasta... then mashed taters... It's gonna be good❣️❣️❣️💜💜💜
My brother was a Chef and also named Jean Pierre. I love your videos, Chef, and I am trying to view all 300+ on the channel. The recipes are wonderful, but the techniques are invaluable. Thank you for sharing your deep knowledge of cooking.
Made this for dinner last night and it was a HUGE hit! I added quartered mushrooms. Removing the excess fat is a must and trimming some of the fat before cooking helps. The dish was absolutely delicious.
Chef Jean-Pierre has taught me 3 things: - Onyo is always number first, unless there is bacon. - As soon as you smell the garlic, cover it with a liquid. - Water is the enemy of flavour.
Short rib ragu with pasta! My Italian friends grandmother made this for us when we were in high school 40+ years ago. I forgot how much i loved it. I put this recipe back on my menu! Any chance of doing an Italian artichoke dish? His grandmother made me love artichokes!!!!
At the end I started tearing up. I still miss my mom and she’s been dead for over 20 years. By the way- I just made this dish (I bought the meat yesterday just for this) and my husband and our guest were full of praise. Chef, you made your mom immortal with this video. In a way, she’s a member of my family now.
Italian vs. french wine... Preface: I don't speak French active except a few words like "yes", "no", "please", "thanks" and basic numbers. But I do understand a little bit more passive or at least I can follow the meaning. Once on vacation in France I was overwhelmed at a supermarket in the wine isle where I was confronted with about 7 meter / 21 foot of just local wines! Selecting a wine just by look of the label and the price an elderly gentleman approached me and made me understand to prefer wine from department x over department y which I were just holding in my hands. I thanked profoundly and took of course the recommended wine. When he left I grabbed my selection too, so I could compare. Both were delicious! 😋
Well . . . . I had other plans for the short ribs in the fridge, but CJP swayed me and I made this recipe instead. Holy Cow! So rich and deep and velvety. And succulently beefy. I can see why this was in Sunday dinner rotation. Perfect. Surprised? Then you haven’t been paying attention. 😅❤
Chef, you’re never boring with your details…You’re informative, I’ve learned a lot from you. I tell my family that onion is number first and butter is your friend! Love you dishes😋😋
Your cooking style is the best you’re entertaining you’re an awesome teacher you got a sense of humor do you live in Fort Lauderdale right down the street from me take care😊
I came across your TH-cam channel about 2 weeks ago. I have already learned so much. Yes your recipes are able to follow. I made your butter recipe, how to cut chicken, chicken parmigiana. All delicious. Love your channel and also love your personality. ❤
I had asked you for your version of a Short Rib Ragu recipe. You delivered. Thanks so much for this. As usual, fantastic recipe! Your recipes are the most important staple in my kitchen.
Jean-Pierre CREBINETTES😋Invitation! I make Them with pork-weal Ground Meat - Apply 1/3 part bacon… Sliced bacon and Cut 90 degrees in 1-2mm so it become like Ground Meat. Salt pepper and mix with hands! You might know this dish! But Many people dont know this simple dish… I do the double breadcrum procedure😋keeps Them juicy! This 500g pork weal 250g Bacon should become 6 Crebinettes JACK WILL LOVE THEM! I serve with the White sauce spinach - Use fresh spinach, gives a beautyful colour! I Often add parseley(plenty) Fry in butter(ofcourse) and Oil PLENTY of BUTTER! Medium heat till beautyful Golden crispy I have an idea of placing a pocket of cheese inside next time😋How would you like that?? Serve with oven fryed potatoes with rosemary and thymie.. Dont forget salt and pepper! Serve with your favorite butter, and the butter from the pan! A little secret BUTTER is the best wrinkle cream! (Dont put in your face Ladies!😂) put in your food! In that Way you become a little chubby and expand your skin - That reduce wrinkles🤷🏼♂️ Been cooking for hobby in 40 years - AND I LOVE IT!!! Every thursday i cook for my daughter son in law and my grandson - They Often order Le Crebinettes á la BACON!😋 Whole world should know this dish💯 LOVE YOUR LONG VIDEOS🥰THX!!! FRIEND!!
I can hardly watch it all with all the new content being released, that is the most wonderful problem to have! Thanks for this recipe, when I see some nice short ribs I will do it.
Thank you Chef JP for sharing your family recipe with us. I enjoyed the hearing the story about your Mom. We always had family meals on Sunday's. I look forward to making this recipe in a few weeks. 😋😋🥰🥰
Chef, I love when you speak so fondly of your parents, God rest their souls. Please, tell us all about your wonderful childhood in your parents' loving home. I love hearing about it. ~ Lisa
As always, a rich lesson. There's often hidden gold in Chef JP's videos. For example, a quick comment he makes that you can make this with chuck roast, obvious to many but not to less experienced cooks, but a far more important example, his comment on letting the wine reduce before adding other liquids; good to know beyond this one recipe, of course.
What I love about this recipe is that by adding/replacing certain vegetables or changing the cut of meat, you will get a wonderful stew. I absolutely love beef bourguignon.
Hello Chef, as always absolutely fantastic, Thank you so much for all you do for us Chef I cant think of anybody more suited than you to teach you have a true gift from God. P.S. you NEVER Bore us.
Chef!! I made this on Friday and it was a home run!! I used Chianti and made 8lbs of the ribs for a poker game and everyone loved it and had seconds. Thank you for all the details on your website as they were very helpful because I didn’t have the luxury of time in the oven. I did it in the instant pot in two batches and it took about one hour for each batch. Thank you again! ❤
This sure is a nice pasta dish. Now with short ribs though, you should do a dish called Vaca Atolada which would make all your Brasilian viewers go nuts. Thank you once again Chef and jack.
I’ve just started following you, Chef. You are as entertaining as anyone on food network, while making your dishes simple and easy to follow. You’re fantastic and are loved very much. Looking forward to more videos!
I just made this for Valentine's dinner. It turned out great. I was a little concerned because my sauce thickened so much and was a bit dark in color but it was perfect. The dark color was a result of the wine and wasn't burnt. Next time I would add a little more stock to thin the sauce a bit. Delicious and will definitely make it again!
It makes my day when there is a new Chef JP video! I highly recommend his on line store. I have made a couple of purchases from there, and I will be back for more. His pantry items are excellent. I especially like the flavored olive oils and vinegars. Thanks Chef!
I love this pasta recipe … it’s one of my favorite dishes to eat. It can be made with Chuck roast, but it’s very special with short ribs. Great video … thank you!
JP YOU are by far the, Far, FAR my Favorite You Tube Chef……you NEVER DISAPPOINT……YOU pace your show perfectly, so that it is almost impossible not to follow easily. You explain your moves in depth and in a way that I can learn and understand your wonderful techniques …..I’m 82 and have been cooking since I was 14. Like any other "chef" I love to serve and then sit back and enjoy the company…. Your recipes HAVE NEVER DISAPPOINTED neither my guests nor me.You turn me into a STAR……..and to be honest,I give YOU all the Credit…….which you TRULY and RIGHTLY DESERVE….. GOD BLESS YOU my favorite, happy, excellent chef and teacher..Rusty Iron Mike ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Don't forget Chef JP's famous saying, "Onyo is always number 1 unless there is bacon!" I love watching this Channel. I rarely, if ever, watch any other because I already know that Chef JP's will be better.
Hi Chef, oh my but that looks incredibly yummy. Definitely gonna find me some short ribs. Thanks for all these wonderful recipes AND lessons. At 72 I'm still learning good stuff from you. Take care.
I click "thumbs up" before the video even starts. This is how much I love Chef Jean Pierre. Greetings from Rome
I do the same thing 😂😂
same here
Ditto here . . . 😎
I’m glad to hear that I’m not the only that does that, I also share and save every recipe. I love polenta as well. ❤
Me too
❤ The history of Chef's Mom & Dad discussing wine and their ethnocentric preferences. These little nuances are why this channel is the BEST!
🙏🙏🙏❤️
The Spanish and Portuguese make the best wine then the Sicilians with Marsala.
@@ChefJeanPierre yes let’s hear more about your mom and dad
My husband and I watch on of your videos every night while we eat our dinner. After 37 years of marriage, he's finally interested in cooking thanks to you! You've shown him that cooking can be fun and easy. Now he's retired and cooking for us once a week. You've been such an inspiration to us both Chef, and we're your biggest fans!!
I love when you take us down “Mom’s Memory Lane” meals. Every family should experience Sunday meals around the table!
🙏🙏🙏❤️
You are most welcome. I have a TH-cam channel so I can appreciate the the work that it takes. Actually I must say it’s a joy to do what you are passionate about.
My husband and I try to do that with our Son & his family and my daughter. I love having us all together around the table, talking and sharing a meal. It’s really a very special time that I treasure and hope that someday my grandchildren with do the same with their own families.
@@kimslyffnow11 So nice reading your sweet comment to my comment! Smile Seems at times to be a lost art of spending time over the dinner table. I pray that families grab the importance of time spent together builds great character for the next generation. Nice reading your response Kim. 🌹
I love how you talk about your mom and dad. And I, too, miss my mom and dad's cooking and family time around the table.
Chef Jean Pierre has become my favorite TH-camr but let’s also take a moment to admire Jacks camera work! It is absolutely quality work
Agreed.
Many youtubers, though, do not have the number of followers Chef does.
He has a brilliant format enabled by a talented crew using good equipment.
What would one expect from a channel with these resources?
The reason I say this is because I watch many channels, and if you go through the comments, I read so many complaints about staging, audio, and visual not being up to scratch.
It sickens me.
These creators are doing the best with what they have.
And Jack's captions!
We canceled our reservation for my birthday dinner at a local, and exceptional Italian restaurant to make this. It was fantastic!
Morning Chef,
I've noticed that other you tube chefs are now saying what you said from the beginning about the garlic and liquids as soon as you smell the garlic.
You are not only teaching us ,you are teaching the others chefs out there.
Hate to say it but the Galloping Gourmet was saying these things more than 50 years ago on Afternoon Television. It is certainly nothing new
Chef Jean Pierre. A gift that continues to give.
Chef JP single-handedly got me into cooking
Same!
Your constant tie ins with your Mother and Grandmother tells me of your devotion to family and what must have been a great childhood learning experience for you. i am sure you see your Mother standing beside you (from time to time) while you are creating these meals. God bless!!!!!!!!
You are the best. I bet my broken brain will forget something, but since I keep watching one video a day I am getting the hang of the golden rules. Like onion unless there is bacon, if Wine, then reduce to 1/2, use file on top lemon not like all ding dongs. All of this helps me a lot. Thank you!
Loved the story,and Jack, your comments were especially wonderful
Jean-Pierre never fails to entertain. Thank you for your continuous enthusiasm for cooking!
And I do the same thing: click "thumbs up" before I even watch the latest from Chef and Jack!😁 Thanks for all you do! Greetings from another US penisula state of Michigan!
Cheers my beautiful friend, it’s cold up in your neck of the woods ✌️💕 it’s pretending to be spring down here in Nashville 💕✌️
Lies… we gonna have some cold again before it’s really spring 😂❤
@@heather2493don’t I know it. We’re in Robertson County and after some tornado action we’ll have an ice storm lol. However the daffodils will be springing up first.
@@RiceaRoni354 right? The daffodils are already springing up, crazy flowers 💐🥰😅 cheers neighbor ✌️
Chef, I have made my wife VERY happy with your videos and it is NOT just the recipes but also the techniques you teach. Flavor structure is so easy when you give so much leeway in how it can be accomplished according to personal taste. Gourmet breakfast, lunch and dinner are so easy and fun with your instruction and guidance. I cook along with you- albeit I do pause often. I even find time to wash the pots and pans along the way- at least until it's time to plate and eat. Thank you, Chef Jean Pierre, for making our culinary experience easier and more enjoyable. I wish I could've experienced your school years ago.
techniques!!!
Your mama was a glorious lady 💕 ah chef, I’m lucky enough to still have my mama, she’s 80! My mom is one of my best friends, I talk to her every day! I never want to take her for granted… I lost my grandma when I was 18, but I have no regrets… because from the time I got a drivers license, I would run down that back road to see my grandma ❤
Market was out of beef short ribs, but they had lamb shank! Works perfectly. Added a little rosemary and bay leaf to balance the strong smell of lamb. Thanks for this recipe!!
I love the way I can actually follow along now and know what's coming! "Bacon is always number first!" "Maillard reaction!" "When you add the garlic, that means it's almost time to add the liquid!" And, most importantly, "Measure carefully!" Seriously, Mondays and Thursdays continue to be the delight of my week. I've never worked with ribs before, but I'm certainly willing to give this a try. Thanks, Chef and Jack!
I dropped one: “you can rub this all over your body!”
I totally agree 👍 💯%
Watching from Trinidad & Tobago 🇹🇹
@@CookingwithStephennJacklyncheers my friend, from Nashville Tennessee 💕
And of course: everything is better with butter!
And don't forget that 'it will keep for 17 years in your freezer'.
@@CookingwithStephennJacklyn I just watched your spicy grilled cheese video and was intrigued! Checking you all out too :)
Chef, your boring details are more entertaining and informative than most celebrity chef's channels and shows.
100%
I love the videos! That’s free teaching from an Amazing chef…but I really love the website that gives you the written recipes because you don’t get blasted with tons of advertisements. I’ve been on other sites that hits you with so many pop ups it’s tough to even find the recipe. Thank you for that! And thank you for sharing!!!!!!!
This is for JACK, for the last couple years you have created a Best of CJP or a Year in Review, any chances one is coming for 2023? They are delightful and I really enjoy them. Thanks for your work. Bob
I'd like to mention that Jack never did this stuff B/4 (not bad 4 a Noob!)
Just watched another channel and I'm proud to see that chef JP is now Vincenzo's plate approved with is carbonara... This gave a lot of credibility to Vince! Jean-Pierre, vous êtes le meilleur!
My two favourite cooking channels! 😋🇮🇹🇫🇷
i just purchased short ribs too!!! Now I know what Il be making with them!!! Perfect timing!!! Thanks chef!!
Chef Jean-Pierre always one of my go to guys on the internet.
Dear Chef, I love that you have a mother who was also a great chef, and inspires you to this day! My mother loved to cook delicious meals and taught me a lot. I have been cooking for over 50 years and I still try to make things as good as she did.
This dish is one I remember fondly but with mashed potatoes and I can’t wait to try it with the noodles! ❤
I made this exactly as Jean-Pierre instructed. It was AMAZING! I even made the Pappardelle pasta from one of his other videos. My son and his wife thought it was the best meal they had ever had from any restaurant. Thank you, Jean-Pierre!!!
👏👏👏🙏❤️
Chef it's always nice to hear you mention your mom as you cook. It's like Jacques Pepin... always paying respect. Our heritage is important, some people are more fortunate than others, but we should all honor our parents, even if they're not as 'honorable' as we might have liked. It's the only one of the 'Big Ten' with a blessing attached. I was blessed to have my mom till she was a few weeks short of 100. ....Truly amazing person. I told you last year I figured out your unusual accent after learning your father was French and your mom was Italian... You speak Fritalian.👨🏻🍳
Chef, I prepared this for lunch today. I was amazed at the flavor profile. My mother in law gave it 6 stars out of 5. Needless to say, it was a big hit.
You Chef... are NEVER boring... I definitely want to make this!!! First, with the pappardelle pasta... then mashed taters... It's gonna be good❣️❣️❣️💜💜💜
Chef Jean Pierre, have you ever written a book called "Anyone Can Cook"? Thank you for sharing your love and experience with us.
Shoutout to Jack for being the best editor/whatever your title is on youtube. These videos are always fantastic.
I’m by far the best cook in my family, and it’s all because of you and your cooking lessons. Merci Chef.
My brother was a Chef and also named Jean Pierre. I love your videos, Chef, and I am trying to view all 300+ on the channel. The recipes are wonderful, but the techniques are invaluable. Thank you for sharing your deep knowledge of cooking.
@5:21 True story my dishes have transformed with this one technic!
A chef who always enjoys making good stuff and enjay eating it as well. It's easy always ;a child can make it tells it all .. ❤ cheff
Made this for dinner last night and it was a HUGE hit! I added quartered mushrooms. Removing the excess fat is a must and trimming some of the fat before cooking helps. The dish was absolutely delicious.
Chef Jean-Pierre has taught me 3 things:
- Onyo is always number first, unless there is bacon.
- As soon as you smell the garlic, cover it with a liquid.
- Water is the enemy of flavour.
🙏❤️
Short rib ragu with pasta! My Italian friends grandmother made this for us when we were in high school 40+ years ago. I forgot how much i loved it. I put this recipe back on my menu! Any chance of doing an Italian artichoke dish? His grandmother made me love artichokes!!!!
Gonna make this on Sunday to celebrate the San Francisco 49ers ✨️ thanks!
Yes!! Please beat the Chiefs🙏. From a Bucs fan.🏴☠😊
At the end I started tearing up. I still miss my mom and she’s been dead for over 20 years.
By the way- I just made this dish (I bought the meat yesterday just for this) and my husband and our guest were full of praise. Chef, you made your mom immortal with this video. In a way, she’s a member of my family now.
Italian vs. french wine... Preface: I don't speak French active except a few words like "yes", "no", "please", "thanks" and basic numbers. But I do understand a little bit more passive or at least I can follow the meaning. Once on vacation in France I was overwhelmed at a supermarket in the wine isle where I was confronted with about 7 meter / 21 foot of just local wines! Selecting a wine just by look of the label and the price an elderly gentleman approached me and made me understand to prefer wine from department x over department y which I were just holding in my hands. I thanked profoundly and took of course the recommended wine. When he left I grabbed my selection too, so I could compare. Both were delicious! 😋
Well . . . . I had other plans for the short ribs in the fridge, but CJP swayed me and I made this recipe instead. Holy Cow! So rich and deep and velvety. And succulently beefy. I can see why this was in Sunday dinner rotation. Perfect. Surprised? Then you haven’t been paying attention. 😅❤
Looks delicious ❤. Now I have my friends tuning in this channel. You are such a delight 😊
Chef, you’re never boring with your details…You’re informative, I’ve learned a lot from you. I tell my family that onion is number first and butter is your friend!
Love you dishes😋😋
French father and Italian mother. Mama mia!
Imagine the meals
@@CP-os1pc Exactly!
I love hearing stories about your mom. Sounds like you were blessed with a nice family. Dish looks delicious!
Mashed Potatoes for Moi ! Off to the market in the morning !
Your cooking style is the best you’re entertaining you’re an awesome teacher you got a sense of humor do you live in Fort Lauderdale right down the street from me take care😊
I came across your TH-cam channel about 2 weeks ago.
I have already learned so much. Yes your recipes are able to follow. I made your butter recipe, how to cut chicken, chicken parmigiana. All delicious.
Love your channel and also love your personality. ❤
I had asked you for your version of a Short Rib Ragu recipe. You delivered. Thanks so much for this. As usual, fantastic recipe! Your recipes are the most important staple in my kitchen.
Jean-Pierre CREBINETTES😋Invitation!
I make Them with pork-weal Ground Meat - Apply 1/3 part bacon… Sliced bacon and Cut 90 degrees in 1-2mm so it become like Ground Meat.
Salt pepper and mix with hands!
You might know this dish! But Many people dont know this simple dish…
I do the double breadcrum procedure😋keeps Them juicy!
This 500g pork weal 250g Bacon should become 6 Crebinettes JACK WILL LOVE THEM!
I serve with the White sauce spinach - Use fresh spinach, gives a beautyful colour! I Often add parseley(plenty)
Fry in butter(ofcourse) and Oil
PLENTY of BUTTER! Medium heat till beautyful Golden crispy
I have an idea of placing a pocket of cheese inside next time😋How would you like that??
Serve with oven fryed potatoes with rosemary and thymie.. Dont forget salt and pepper!
Serve with your favorite butter, and the butter from the pan!
A little secret BUTTER is the best wrinkle cream! (Dont put in your face Ladies!😂) put in your food! In that Way you become a little chubby and expand your skin - That reduce wrinkles🤷🏼♂️
Been cooking for hobby in 40 years - AND I LOVE IT!!!
Every thursday i cook for my daughter son in law and my grandson - They Often order Le Crebinettes á la BACON!😋
Whole world should know this dish💯
LOVE YOUR LONG VIDEOS🥰THX!!! FRIEND!!
👍👍👍😊
I can hardly watch it all with all the new content being released, that is the most wonderful problem to have! Thanks for this recipe, when I see some nice short ribs I will do it.
Imagining you, as a little boy, in the kitchen with your mum made me JUST. SO. HAPPY.
In case anyone wondered, a 28 can is kitchen shorthand for a 28 ounce can. Regular cans are around 12-14oz, so its roughly 2 cans of tomatoes.
Thank you Chef JP for sharing your family recipe with us. I enjoyed the hearing the story about your Mom. We always had family meals on Sunday's. I look forward to making this recipe in a few weeks. 😋😋🥰🥰
So much love goes into your cooking! You are the best Chef Jean-Pierre!
Onion number 1, unless it's bacon.
Love that phrase❤
Chef, I love when you speak so fondly of your parents, God rest their souls. Please, tell us all about your wonderful childhood in your parents' loving home. I love hearing about it. ~ Lisa
As always, a rich lesson. There's often hidden gold in Chef JP's videos. For example, a quick comment he makes that you can make this with chuck roast, obvious to many but not to less experienced cooks, but a far more important example, his comment on letting the wine reduce before adding other liquids; good to know beyond this one recipe, of course.
Hail the king Chef JP! 👑 👩🍳
One of my favourite dishes. I love making it and I love eating it
Beautiful Dish Chef !!
Jean-Pierre, you make every dish you create glorious! .........and so entertaining for your army of friends!
Can't wait to try out this one. Thanks Chef! "Onyo is always number first, unless there's bacon."
What I love about this recipe is that by adding/replacing certain vegetables or changing the cut of meat, you will get a wonderful stew. I absolutely love beef bourguignon.
Hello Chef, as always absolutely fantastic, Thank you so much for all you do for us Chef I cant think of anybody more suited than you to teach you have a true gift from God. P.S. you NEVER Bore us.
Let's see Jack digging into some of chef's delicious creations!
More of Mom's dishes. You glow when you make them. Plus, they look amazing--I'll know soon.
Chef breaks down recipes in such a manner that it is so easy to execute!
Chef!! I made this on Friday and it was a home run!! I used Chianti and made 8lbs of the ribs for a poker game and everyone loved it and had seconds. Thank you for all the details on your website as they were very helpful because I didn’t have the luxury of time in the oven. I did it in the instant pot in two batches and it took about one hour for each batch. Thank you again! ❤
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Now that's what I call Comfort LOL! Nice job Chef as always.
Looks wonderful Chef, anything that cooks for longer time is always packed with flavor and super tender. Thanks for sharing. Cheers
This sure is a nice pasta dish. Now with short ribs though, you should do a dish called Vaca Atolada which would make all your Brasilian viewers go nuts. Thank you once again Chef and jack.
I’ve just started following you, Chef. You are as entertaining as anyone on food network, while making your dishes simple and easy to follow.
You’re fantastic and are loved very much. Looking forward to more videos!
Chef, that looks amazing ... comfort food at it's best
I just made this for Valentine's dinner. It turned out great. I was a little concerned because my sauce thickened so much and was a bit dark in color but it was perfect. The dark color was a result of the wine and wasn't burnt. Next time I would add a little more stock to thin the sauce a bit. Delicious and will definitely make it again!
That looks so easy and delicious! I can't wait to make it! Thanks chef! 18:39
Great Great chef JP. Always following you from KENYA
Like I said before chef....your absolutely amazing and made me a much better cook! I love cooking again because of you. Thank you !
I don't eat ribs, but I watched the Chef and enjoyed.
Sunday Dinner on a weeknight..Love it!
Chef Jean-Pierre is an absolute LEGEND!!!
It makes my day when there is a new Chef JP video! I highly recommend his on line store. I have made a couple of purchases from there, and I will be back for more. His pantry items are excellent. I especially like the flavored olive oils and vinegars. Thanks Chef!
The black fig balsamic is amazing!
I agree! I also bought the chocolate one, and it's great too.@@hillscp
I enjoy cooking with wine. Sometimes, I even put it in the food.
Thanks for your consistent uploads of great easy to follow recipes. Best you TH-cam.
I have made so many if your recipes chef, and i can honestly say, THEY ARE ALL HITS! People think i went to culinary school!
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I love this pasta recipe … it’s one of my favorite dishes to eat. It can be made with Chuck roast, but it’s very special with short ribs. Great video … thank you!
What a great chef ,his food not only looks good. I’ve made a few of his dishes and they were delicious 👍👍
My favourite chef! You have panache, Mr. Jean-Pierre! Salut de Canada!🇨🇦
I'm with Jack. Leave that in the oven another half hour, and all that gelatinous joy becomes heaven.
JP YOU are by far the, Far, FAR my Favorite You Tube Chef……you NEVER DISAPPOINT……YOU pace your show perfectly, so that it is almost impossible not to follow easily. You explain your moves in depth and in a way that I can learn and understand your wonderful techniques …..I’m 82 and have been cooking since I was 14.
Like any other "chef" I love to serve and then sit back and enjoy the company…. Your recipes HAVE NEVER DISAPPOINTED neither my guests nor me.You turn me into a STAR……..and to be honest,I give YOU all the Credit…….which you TRULY and RIGHTLY DESERVE…..
GOD BLESS YOU my favorite, happy, excellent chef and teacher..Rusty Iron Mike ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Don't forget Chef JP's famous saying, "Onyo is always number 1 unless there is bacon!"
I love watching this Channel. I rarely, if ever, watch any other because I already know that Chef JP's will be better.
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The video was amazing but short 😢😊 must be delicious. Keep them coming Chef.
I started watching when there were less than 300K subscribers; now there are more than 1.77 million! YOU ROCK CHEF!!!!!
Chef Jean-Pierre is my favorite! He makes me happy!
Hi Chef, oh my but that looks incredibly yummy. Definitely gonna find me some short ribs. Thanks for all these wonderful recipes AND lessons. At 72 I'm still learning good stuff from you. Take care.
This is beautiful in any Italian home . Sundays ❤
You can tell that there is definitely a love involved.Thank you Jean-Pierre.
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Just love your recipes and all what goes with it. Lebanon 🇱🇧
Even though it's my bedtime I had to get my Chef Jean-Pierre fix for the day! Still waiting to "meet" Jack, though! 😋❤