I made this for Christmas Eve dinner this year and my family now believes that I am in fact a professional chef and have asked me to cook every holiday meal from now on. It's so good it'll commit you to manual labor for the rest of your life!
When you talked about the bruised garlic, it reminded me of early Its Alive days. Everytime Brad would would talk about allicin, they'd put up a picture of Alison.
Since you bring up Jenga--random fact I learned this week! Jenga blocks are actually purposefully MADE to all be very slightly different in shape. That's why when you play, some blocks are really easy to take out and some are in the tower more tightly. So actually... fitting the short ribs in the pot is EXACTLY like Jenga.
Alison! Love the ending. Please never get rid of the part where you taste the dish every end of the videos. I think by this time you're aware that everytime we've finished watching cooking video recipes we always wonder how it tasted like. So yeah, keep doing it!!
Alison, can you do like a basic kitchen equipment 101? Like your most fave items that you can't live without. It would be a nice video to do in between recipes :)
I love it when you make "non-treify" foods! The diced lemon on meat is a total game changer. My husband went bonkers for this dish. You area goddess, Alison Roman. How dare anybody say one bad thing about you.
I made this recipe from "Nothing Fancy" for my husband's birthday this year. It was LITERALLY the best thing I have ever made. Ever, ever, ever. EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This might sound twee or small but hear me out - finally someone whose cooking I like admits they question when a recipe calls for a half or teaspoon of anything. I've been poor and I've been fortunate and both phases I always skipped both lol thank you!
I woke up this morning realizing it's Home Movies Tuesday! I will be making this on the weekend. Another fun and informative (and drool worthy) video from the one and only wonderful Alison!
Big is always the best. FYI I'm in love with your cookbook. Got it 2 days ago, and yesterday I bought preserved lemons and harissa and I adore you for introducing me to so many different foods and ingredient, also how to use them. "Nothing fancy" absolutely amazing 👏
Yay for short ribs and these have been served pre-pandemic for friends and family to rave reviews! But, but, where is this week’s A Newsletter and associated Home Movie? I’m addicted and I need my fix!
Made this today and it’s so delicious. Love Alison for giving me the know how to braise a short rib. You’re totally right, this is totally something I want to feed my people at Easter/Passover. Love love love the tagine vibes in this too
Your food is familiar but there's always a little twist that I've never seen before in other recipes. It's definitely helped me experiment more with my own cooking 🖤
I made these tonight for dinner. Scaled it down slightly for volume purposes. Served over polenta. This is my new favorite preparation. The spices are so warm and I love the chili. The real game changer for me is the chopped lemon. The little sour punch it adds is totally different than any short rib I have tasted before and it's awesome! Thanks Alison 100% success wth every recipe I have made
Made these tonight, and served with a salad and your banana cream pudding recipe! Soooooo good! I was nervous because the short ribs were a bit smaller than the ones in the video, but everything turned out perfectly! We were also cautious about how spicy the chilies were so I put in one and a half. Next time I would put in the full amount. Not too spicy at all! Thank you!!
I’m screaming!!! I love Better than Bouillon, and I thought I was the only one who licked the spoon after scooping some into a dish. It’s deliciously salty and savory.
I'm so glad you eat the food at the end, I'm always disappointed if cooks don't...and even talk about the flavors after eating, it's a full circle moment. Closure.
One of the things I really enjoy about your videos is that you use so many of the same ingredients that I love. My life changed after Marcella Hazan's books taught me about anchovies. But I LOVE Better Than Bouillon!! I'd love to see them come out with more flavors, like veal broth. I tried their product "Better Than Gravy", but it was not good. Thanks for the wonderful recipes, advice and humorous videos!
you taught me how to make the perfect pie crust and ive been making pies for 3 days straight for my friends, and just cooking in general while i watch your videos. you've ignited a new passion, thanks so much!
This series has been one of the things I look forward to after long days at the hospital. Eager to try your recipes, one day when I find the time, but for now I’ll enjoy this truly smile inducing content. Love the SATC shout out too 😁
Hi Alison, I know this doesn’t have much to do with this exact reason but I thought I should tell you, I made the shallot pasta last week and kept the excess shallot jam in my fridge in hopes it would make my life to quote “so good” well I would like to thank you miss Roman, yesterday I got a dream job offer and I think it has something to do with that shallot jam in my fridge...🥰❤️
Alison eating her food after hours of labor is one of my fave parts! ❤️ and that meal is definitely Aidan. Meaty, hearty, home cooked meal. Comforting.
You're wildin' on the Internet, Alison but I have both your books and this is easily your best recipe. It's perfect. It's my showstoppin' go-to because people's minds are always blown. Every time.
Just got the book last week and got really excited to try this dish and now I have a video to help me with the recipe. Is this my luck day? It is. Thank you ❤️
I always felt so related to Alison and her cooking, her style, her home and her opinions. But watching SATC for the first time 20+ years after the show aired. Wow, that is a big thing to take in. I am SATC fan and watched the show so many times. Now watching it for the 20th time I think......
Hi Alison, could you please do a video on a meal prep kinda topic? something you can spend most of your Sunday doing (prepping) and then during the week pull a whole meal in under 20-30min. I’m really looking forward to something like this from you cause it looks like you can plan in it in a sort of way that everything would stay fresh and used (one thing that kills me is when you have to waste food cause you messed up and it went bad) and it’s not gonna look like a one meal thorough out the whole week, which is um ... boring as hell. Please consider! Love your recipes and your attitude towards cooking!
Made these short ribs for friends and they RAVED. Do not skip the lemon at the end; it's a crucial element. Can confirm the short ribs taste amazing served on top of mashed potatoes.
Yeah Short Ribs! 👏 Your audience retention graph in analytics will show you what works best for ending the vids. IMO End Cards appear while tasting. No title card at end, no Like & Sub, just keep engaging your fans till the very end of vid while they see the End Cards and click through to watch more of you. 😀 Eric.
(( Alison I just made this again- bit confused at this recipe on the blog- same title but different ingredients- one has cilantro and lemons... ? huh))
I came by to review and now see how my ribs are somewhat wanting compared to yours. Still, I’m sure I’ll eke out tons of flavour with your recipe. (I love your new kitchen, particularly your sage painted wall - but I do miss this space. The magic of how you utilized your space reminds me a bit of myself in my mini kitchen. I balance a small cutting board on top of the toaster so I’ll have another surface for my phone 😹 . Cheers Alison! Happy summer!
Made this yesterday and it was AMAZING. I’m not a huge fan of tomato sauce based rib roast because they it reminds me so much of a post roast and I feel like the meat is too nice to just douse in tomato sauce. but your sauce is soooo light and delicious. Love itttt
Ending: You eat first and then share with your crew. Let's get their reactions! Add them as little blips at the end. I think you get what "blips" means!
Alison I am obsessed with your videos and anxiously await each new release every week. I also recommended you to my Dad, who has also really enjoyed watching you, and described you as "irreverent" :) Keep it up! Have only made your shallot pasta about a million times and will be introducing my in laws to it tomorrow! Cheers
first of all beyond obesessed w u, bought ur cookbook and have made a bunch of your recipes. also have watched all your youtube videos more than once. and intel is the perfect way to describe why i love watching people cook things i probably wont make. bc i learn alot of things that can be applied to cooking and baking w each video!!
Since discovering this recipe, I haven’t made another short rib recipe. I do mix this up a bit, adding and subtracting things, but no more bottled of red wine. I save that for the glass. 😅
Made the ribs ! I have made them like you many times this was the best. Just had the left over and they where even better! So I have made the meatballs, potatoe soup, now the ribs. Love the easy simple ,plus clean up easy. As goofy and funny you are the food is seriously good.
I have always avoided short ribs. They seem crazy heavy and stews don't ever work out for me. You have convinced me and I already committed to cooking every recipe you post here at least once. Doing this Sunday.
I don't know why it just dawned on me watching your video that putting the short ribs vertically in the pot is such a good hack to get more in there. Duh! I've been leaving some goodness on the table (or off the table?).
Its Wednesday whereas this week's recipe???? 😉 I got your cookbook "nothing fancy" deciding what to cook. Probably the whole chicken in the Dutch oven with dates and lemon. Can I used preserved lemons??
We love you, Alison! You remind me of a combo of Drew Barrymore and Kristin Wiig! We are pretty decent cooks in this household (my Israeli husband is quite a fabulous chef!), and we have made some of your recipes and oh boy, yummy yummy! We generally make our seared/braised short ribs in a similar method but we make garlic mashed potatoes instead of braised b/c it's such a delicious and creamy bed for a fall-off-the-bone short rib nested on top. So impressed with what you create from your tiny but adorable Brooklyn kitchen! We have a medium sized house in the NJ burbs but a big ass kitchen that you would LOVE! Would love to invite you over for a meal and cook all together! We are fully vaxed here! :)
I don't know about Alison, but I use a mixture of baking soda and water to form a loose paste. Let it sit for maybe 15 mins and then use a nonabrasive pad and wash it out in hot water. Usually works for me very well.
The recipe I use for ribs is to spice and seal the ribs, then add 5 to 7 sliced onions at the bottom of a pressure cook, fry it a bit, add some garlic, then place the ribs. Pressure cook it for some 20 minutes. Most delicious thing, the onions melt and that liquid cooks the ribs.
The older I get the more I appreciate loving a man who makes good quality furniture. Fabulous recipe btw.
Please never leave TH-cam again. I live for Tuesdays.
💕💕AGREED
That is a terrible wish for her. You are wishing that she remains single forever.
We agree. Tuesday’s are always exciting for us when you’re on TH-cam
I missed you yesterday!
I made this for Christmas Eve dinner this year and my family now believes that I am in fact a professional chef and have asked me to cook every holiday meal from now on. It's so good it'll commit you to manual labor for the rest of your life!
What a great compliment to AR!
We did this recipe as well for Christmas! It is definitely a winner.
When you talked about the bruised garlic, it reminded me of early Its Alive days. Everytime Brad would would talk about allicin, they'd put up a picture of Alison.
I would sleep my greatest sleep with an endless loop of meat salting, dough rolling and shallot slicing playing in the background.
Me too I watch cooking videos to fall asleep haha
You are literally the first cook that has ever completely blown my mind. You have talent.
Since you bring up Jenga--random fact I learned this week! Jenga blocks are actually purposefully MADE to all be very slightly different in shape. That's why when you play, some blocks are really easy to take out and some are in the tower more tightly. So actually... fitting the short ribs in the pot is EXACTLY like Jenga.
lol do you also listen to Wonderful?
I am ready to rewatch this 5 times and i don’t even eat meat. Alison, you are seriously the best person on internet right now.
Same.
Your vibe, your humour, you are the best cooking show host ever! So fun to watch you cook!
The kind of youtube channel you describe is basically Peaceful Cuisine. Very soothing!
JUSTICE FOR STEVE
Agreed. We're ignoring movie version right?
@@_sootyfoot Yeah, like I don't want to believe that they went to Dubai and did all of that shit
Are we forgetting Steve is a heckish Nice Guy?
Alison! Love the ending. Please never get rid of the part where you taste the dish every end of the videos. I think by this time you're aware that everytime we've finished watching cooking video recipes we always wonder how it tasted like. So yeah, keep doing it!!
the best part about using Better Than Bullion is the little bit left on the spoon that weirdly feels like an indulgent savory treat
Chef's treat ☺️
Alison, can you do like a basic kitchen equipment 101? Like your most fave items that you can't live without. It would be a nice video to do in between recipes :)
I'll start off: the pepper grinder she's using (Unicorn) is amazing.
Absolutely love you. Your personality adds umami to your cooking. Please stay authentic. Much love.
I love it when you make "non-treify" foods! The diced lemon on meat is a total game changer. My husband went bonkers for this dish. You area goddess, Alison Roman. How dare anybody say one bad thing about you.
I made this recipe from "Nothing Fancy" for my husband's birthday this year. It was LITERALLY the best thing I have ever made. Ever, ever, ever. EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I really enjoy when a person takes a bite or two of what they cook. For me it's the icing on the cake!
This might sound twee or small but hear me out - finally someone whose cooking I like admits they question when a recipe calls for a half or teaspoon of anything. I've been poor and I've been fortunate and both phases I always skipped both lol thank you!
I woke up this morning realizing it's Home Movies Tuesday! I will be making this on the weekend. Another fun and informative (and drool worthy) video from the one and only wonderful Alison!
Big is always the best. FYI I'm in love with your cookbook. Got it 2 days ago, and yesterday I bought preserved lemons and harissa and I adore you for introducing me to so many different foods and ingredient, also how to use them. "Nothing fancy" absolutely amazing 👏
Tuesdays with Alison
Yay for short ribs and these have been served pre-pandemic for friends and family to rave reviews!
But, but, where is this week’s A Newsletter and associated Home Movie? I’m addicted and I need my fix!
Made this today and it’s so delicious. Love Alison for giving me the know how to braise a short rib. You’re totally right, this is totally something I want to feed my people at Easter/Passover. Love love love the tagine vibes in this too
I want to make this, but can you tell me how it was with the cut up lemon?
Every time you stir with the metal tongs in the beautiful le creuset Dutch oven is like a knife in my heart!
Your food is familiar but there's always a little twist that I've never seen before in other recipes. It's definitely helped me experiment more with my own cooking 🖤
@@alisoneroman I'm making this recipe for East dinner! Had to go to three different places to find short ribs, not very common where I'm at lol 🖤🖤
I made these tonight for dinner. Scaled it down slightly for volume purposes. Served over polenta. This is my new favorite preparation. The spices are so warm and I love the chili. The real game changer for me is the chopped lemon. The little sour punch it adds is totally different than any short rib I have tasted before and it's awesome! Thanks Alison 100% success wth every recipe I have made
My first watch through, Aiden was my favorite. I’m five episodes away from finishing the series and I’ve seen the light and the light is Harry.
Made these tonight, and served with a salad and your banana cream pudding recipe! Soooooo good! I was nervous because the short ribs were a bit smaller than the ones in the video, but everything turned out perfectly! We were also cautious about how spicy the chilies were so I put in one and a half. Next time I would put in the full amount. Not too spicy at all! Thank you!!
I’m screaming!!! I love Better than Bouillon, and I thought I was the only one who licked the spoon after scooping some into a dish. It’s deliciously salty and savory.
Welcome to the Better Than Bullion fandom. We're a wild bunch....😁
Thank you! I couldn’t read the label 😘
Yes! My go to and “secret weapon” is Better than Boullion 👋🏼🇨🇦
Calling it the pahntry makes all my canned beans seem much more fahncy
😂😂
Look at me I’m a fahncy pahntry
I'm 2 years behind on this video but shoutout to Paisanos, such a good butcher shop
The ending of these videos is perfect, no need to brainstorm Alison!
Agreed. Don't change anything, Alison. It's on point.
Glass of wine?
Life is tough but then there are always cooking and home videos on Tuesday! Thank you.
Ugh. Aiden was my fav too
I'm so glad you eat the food at the end, I'm always disappointed if cooks don't...and even talk about the flavors after eating, it's a full circle moment. Closure.
One of the things I really enjoy about your videos is that you use so many of the same ingredients that I love. My life changed after Marcella Hazan's books taught me about anchovies. But I LOVE Better Than Bouillon!! I'd love to see them come out with more flavors, like veal broth. I tried their product "Better Than Gravy", but it was not good. Thanks for the wonderful recipes, advice and humorous videos!
I like watching chefs eating their dishes at the end of a video, always enjoyable and sort of relatable?
you taught me how to make the perfect pie crust and ive been making pies for 3 days straight for my friends, and just cooking in general while i watch your videos. you've ignited a new passion, thanks so much!
This series has been one of the things I look forward to after long days at the hospital. Eager to try your recipes, one day when I find the time, but for now I’ll enjoy this truly smile inducing content. Love the SATC shout out too 😁
Hi Alison, I know this doesn’t have much to do with this exact reason but I thought I should tell you, I made the shallot pasta last week and kept the excess shallot jam in my fridge in hopes it would make my life to quote “so good” well I would like to thank you miss Roman, yesterday I got a dream job offer and I think it has something to do with that shallot jam in my fridge...🥰❤️
Awww! Congrats!
OMG “I’m a Carrie with a Miranda rising” you are a gem 💎
Alison eating her food after hours of labor is one of my fave parts! ❤️ and that meal is definitely Aidan. Meaty, hearty, home cooked meal. Comforting.
You're wildin' on the Internet, Alison but I have both your books and this is easily your best recipe. It's perfect. It's my showstoppin' go-to because people's minds are always blown. Every time.
Just got the book last week and got really excited to try this dish and now I have a video to help me with the recipe. Is this my luck day? It is. Thank you ❤️
I always felt so related to Alison and her cooking, her style, her home and her opinions. But watching SATC for the first time 20+ years after the show aired. Wow, that is a big thing to take in. I am SATC fan and watched the show so many times. Now watching it for the 20th time I think......
Hi Alison, could you please do a video on a meal prep kinda topic? something you can spend most of your Sunday doing (prepping) and then during the week pull a whole meal in under 20-30min. I’m really looking forward to something like this from you cause it looks like you can plan in it in a sort of way that everything would stay fresh and used (one thing that kills me is when you have to waste food cause you messed up and it went bad) and it’s not gonna look like a one meal thorough out the whole week, which is um ... boring as hell. Please consider! Love your recipes and your attitude towards cooking!
“Pantry” - Madonna. That cracked me up. 😂😂
I'm a Carrie with a Miranda rising! God, I love you! - Ricky
BEST QUOTE!!!
I wasn't able to watch this 7 months ago and I'm reminded by your old kitchen 🥺
This channel is my Roman empire
Today is the 6th time I’ve cooked this recipe ❤ thank youuuuuu
Made these short ribs for friends and they RAVED. Do not skip the lemon at the end; it's a crucial element. Can confirm the short ribs taste amazing served on top of mashed potatoes.
Yeah Short Ribs! 👏 Your audience retention graph in analytics will show you what works best for ending the vids. IMO End Cards appear while tasting. No title card at end, no Like & Sub, just keep engaging your fans till the very end of vid while they see the End Cards and click through to watch more of you. 😀 Eric.
I would eat and enjoy ANYTHING that this woman cooked..!
Down-to-Earth cooking with Alison.
alison ily!!!!! when i grow up i wanna be as cool as witty as you
if you’re watching for the first time how did you decide aidan was your favourite? also the best boyfriend is smith jerrod
ooh, yessss forgot about him
This recipe is SO good. The vinegar def cuts the richness of the short ribs which I love. Had a ton of extras - made a ton of short rib tacos from it.
Yummy!
Yummy!
That line in the description / 9:23 about short ribs being like Aidan Shaw is honestly 👩🍳😘👌🏼
I'm a pescatarian but watching her cooking meat is sooo therapeutic...and entertaining too!
me, a vegetarian, here purely for alison’s commentary: 👁👄👁
Same! 😂
me too, I just couldn't resist
SAME LMAO
Lol same, but vegan 🤣
Same same. I used to think no one could top Nigella Lawson, but Allison has.
Finally, a recipe cooked in a normal (maybe smaller) kitchen, but most impotently, not sniff a of dreaded celery. I'm going to try this tomorrow x
I simply cannot wait to make this recipe :) - This woman makes makes me so happy.
“These days anything feels like an adventure” felt that to my core
I made this couple days ago. It was soooo good: juicy, tender and fall off the bone. Thank you.
(( Alison I just made this again- bit confused at this recipe on the blog- same title but different ingredients- one has cilantro and lemons... ? huh))
Made my dad this on his bday he was OBSESSED
I love your recipes, your cooking style,, your delivery and your humor....I am so glad to have discovered you....thank you....
I came by to review and now see how my ribs are somewhat wanting compared to yours. Still, I’m sure I’ll eke out tons of flavour with your recipe. (I love your new kitchen, particularly your sage painted wall - but I do miss this space. The magic of how you utilized your space reminds me a bit of myself in my mini kitchen. I balance a small cutting board on top of the toaster so I’ll have another surface for my phone 😹 . Cheers Alison! Happy summer!
I know I’m not the only one that would like a video of a tour of all your cute plates and kitchen things. 🙂
Made this yesterday and it was AMAZING. I’m not a huge fan of tomato sauce based rib roast because they it reminds me so much of a post roast and I feel like the meat is too nice to just douse in tomato sauce. but your sauce is soooo light and delicious. Love itttt
I've been a vegetarian for over 20 years but do I enjoy Alison cook meat, heck yeah!
I love this kitchen. It's tiny but it looks so real.
Preach on the Better Than Bouillon!!! Every flavor is GOLD!!!!
Ending: You eat first and then share with your crew. Let's get their reactions! Add them as little blips at the end. I think you get what "blips" means!
Never stop ending the video with you eating what you just cooked up🤤
Better than Bouillon should sponsor you, I started buying after you mention it and now all my friends use it too. 😮
Alison I am obsessed with your videos and anxiously await each new release every week. I also recommended you to my Dad, who has also really enjoyed watching you, and described you as "irreverent" :) Keep it up! Have only made your shallot pasta about a million times and will be introducing my in laws to it tomorrow! Cheers
i love that you eat it after!! thats what its all about
Aidan is 100% the best boyfriend, this is the right take. This will be my Sunday cooking project, my mouth is watering already
first of all beyond obesessed w u, bought ur cookbook and have made a bunch of your recipes. also have watched all your youtube videos more than once. and intel is the perfect way to describe why i love watching people cook things i probably wont make. bc i learn alot of things that can be applied to cooking and baking w each video!!
Since discovering this recipe, I haven’t made another short rib recipe. I do mix this up a bit, adding and subtracting things, but no more bottled of red wine. I save that for the glass. 😅
Made the ribs ! I have made them like you many times this was the best. Just had the left over and they where even better! So I have made the meatballs, potatoe soup, now the ribs. Love the easy simple ,plus clean up easy. As goofy and funny you are the food is seriously good.
I have always avoided short ribs. They seem crazy heavy and stews don't ever work out for me. You have convinced me and I already committed to cooking every recipe you post here at least once. Doing this Sunday.
I don't know why it just dawned on me watching your video that putting the short ribs vertically in the pot is such a good hack to get more in there. Duh! I've been leaving some goodness on the table (or off the table?).
Now I want to make short ribs...for the first time in my life. Love these!
This is my introduction to your world and right out the gate i adore you!!!!
You need to get out more.
Its Wednesday whereas this week's recipe???? 😉 I got your cookbook "nothing fancy" deciding what to cook. Probably the whole chicken in the Dutch oven with dates and lemon. Can I used preserved lemons??
Love that you show us how yummy it tastes...please don't stop!
I totally agree about the "BETTER THAN BOUILLON" brand! I keep the "Roasted Chicken" & the "Garlic" in my fridge. Add them to anything 👍🏼👍🏼👍🏼
OMG YESSS!!!!!
I’m soooo trying this one ASAP!
Thank youuu!❤️
We love you, Alison! You remind me of a combo of Drew Barrymore and Kristin Wiig! We are pretty decent cooks in this household (my Israeli husband is quite a fabulous chef!), and we have made some of your recipes and oh boy, yummy yummy! We generally make our seared/braised short ribs in a similar method but we make garlic mashed potatoes instead of braised b/c it's such a delicious and creamy bed for a fall-off-the-bone short rib nested on top. So impressed with what you create from your tiny but adorable Brooklyn kitchen! We have a medium sized house in the NJ burbs but a big ass kitchen that you would LOVE! Would love to invite you over for a meal and cook all together! We are fully vaxed here! :)
I totally agree about "Better than Bouillon". Beef goes in beef dishes, Chicken, chicken, Vegetable in everything.
Who else is re-watching this vid while waiting for the new one?
Me! I wonder if we aren’t getting one today?
Hope everything is ok.
Me!
Only everyone 😁
A) how do you keep the dutch oven so clean? Any special techniques?
B) how about ending the videos w the camera crew also tasting the product?
I don't know about Alison, but I use a mixture of baking soda and water to form a loose paste. Let it sit for maybe 15 mins and then use a nonabrasive pad and wash it out in hot water. Usually works for me very well.
Agree I want to see the crew!!
My husband and I look forward to your video release on Tuesday. Looking forward to your next !
The recipe I use for ribs is to spice and seal the ribs, then add 5 to 7 sliced onions at the bottom of a pressure cook, fry it a bit, add some garlic, then place the ribs. Pressure cook it for some 20 minutes. Most delicious thing, the onions melt and that liquid cooks the ribs.
I cooked the ribs like this and they were just so very delicious!!? Thank you!!?