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 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!
I have been making your braised ribs since your Passover meal episode on the NYT cooking page . That along with green beans crispy shallots , poached fish with chili oil , ragu , and THE STEW ! At least once a week is dedicated to cooking your recipes. I’m in treatment for major depressive disorder and recovery from a suicide attempt, and I truly credit you for getting me back into the kitchen and rediscovering my love of cooking . Oh I also made the potato Kugal !!!
@ Hart Hart - Cooking IS therapeutic, for those who enjoy the process/results. I've also enjoyed making Alison's recipes. Especially like her take on standard dishes, her creative twists, and her flexibility in using alternate ingredients. On a very personal note, HYDM {hope you don't mind}, KNOW that when you're very depressed or suicidal, that is your inner-most self screaming out to you to pay attention to, AND resolve, something that is important to you {such as move into a more fulfilling/supportive work/relationship/home environment}. While you were way down there, there WAS something that you got in touch with about yourself/your values/your hopes --- can you remember that jewel? And tell yourself : If I'm this far down - at the bottom - there is only one way to go: UP and out of here. 🥰
@@r.g8725 thank you 🙏🏽 thank you the personal note especially! You have no idea how much I needed to see this . Thank you, I have been struggling and fighting harder than ever . I am touched by your words of encouragement and support
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!!
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!
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’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 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 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
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 🖤
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.
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 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 👏
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'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.
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!
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...🥰❤️
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 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......
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!
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 😁
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.
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 ❤️
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!
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!
When I watched Sex and the City in its early days, I thought it would be great to write a show about a woman who loved to cook in her apartment, and who didn’t wear designer clothes or shoes, but was adored for her home-style culinary skill and sense of humour. And here she is, Alison Roman.
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. 😅
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.
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!!
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.
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
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! :)
Only you could compare a trip to the butcher to taking up pottery! So true though, I love shopping for food/ ingredients for something special I'm making. Its a thing
Totally agree with you re: better than bouillon....I've been making a lot of soups in quarantine and bought that because my little kitchen doesn't have enough storage space for all the cartons of broth. Probably the best quarantine change I made, and I'll never go back 🙃
![[TH] 2024 PMSL SEA W2D1 | Fall | ต่อเนื่อง ในสัปดาห์สอง](http://i.ytimg.com/vi/ElcO9uC_Dbk/mqdefault.jpg)
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!
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 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!
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
The older I get the more I appreciate loving a man who makes good quality furniture. Fabulous recipe btw.
I have been making your braised ribs since your Passover meal episode on the NYT cooking page . That along with green beans crispy shallots , poached fish with chili oil , ragu , and THE STEW ! At least once a week is dedicated to cooking your recipes. I’m in treatment for major depressive disorder and recovery from a suicide attempt, and I truly credit you for getting me back into the kitchen and rediscovering my love of cooking . Oh I also made the potato Kugal !!!
@ Hart Hart - Cooking IS therapeutic, for those who enjoy the process/results. I've also enjoyed making Alison's recipes. Especially like her take on standard dishes, her creative twists, and her flexibility in using alternate ingredients.
On a very personal note, HYDM {hope you don't mind}, KNOW that when you're very depressed or suicidal, that is your inner-most self screaming out to you to pay attention to, AND resolve, something that is important to you {such as move into a more fulfilling/supportive work/relationship/home environment}. While you were way down there, there WAS something that you got in touch with about yourself/your values/your hopes --- can you remember that jewel? And tell yourself : If I'm this far down - at the bottom - there is only one way to go: UP and out of here. 🥰
@@r.g8725 thank you 🙏🏽 thank you the personal note especially! You have no idea how much I needed to see this . Thank you, I have been struggling and fighting harder than ever . I am touched by your words of encouragement and support
Cooking is healing ❤️🩹
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?
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.
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?
You are literally the first cook that has ever completely blown my mind. You have talent.
The kind of youtube channel you describe is basically Peaceful Cuisine. Very soothing!
Your vibe, your humour, you are the best cooking show host ever! So fun to watch you cook!
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! 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!!
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!
Tuesdays with Alison
“Pantry” - Madonna. That cracked me up. 😂😂
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.
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 👋🏼🇨🇦
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.
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.
Absolutely love you. Your personality adds umami to your cooking. Please stay authentic. Much love.
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!
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
Ugh. Aiden was my fav 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 🖤
@@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 🖤🖤
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.
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!!
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.
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 👏
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.
I'm a Carrie with a Miranda rising! God, I love you! - Ricky
BEST QUOTE!!!
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
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?
This channel is my Roman empire
OMG “I’m a Carrie with a Miranda rising” you are a gem 💎
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!
Every time you stir with the metal tongs in the beautiful le creuset Dutch oven is like a knife in my heart!
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.
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!
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!
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?
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......
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!
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 😁
That line in the description / 9:23 about short ribs being like Aidan Shaw is honestly 👩🍳😘👌🏼
alison ily!!!!! when i grow up i wanna be as cool as witty as you
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 😁
Life is tough but then there are always cooking and home videos on Tuesday! Thank you.
Calling it the pahntry makes all my canned beans seem much more fahncy
😂😂
Look at me I’m a fahncy pahntry
I wasn't able to watch this 7 months ago and I'm reminded by your old kitchen 🥺
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.
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!
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 ❤️
Made my dad this on his bday he was OBSESSED
I would eat and enjoy ANYTHING that this woman cooked..!
Aidan is 100% the best boyfriend, this is the right take. This will be my Sunday cooking project, my mouth is watering already
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!
Never stop ending the video with you eating what you just cooked up🤤
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!
I've been a vegetarian for over 20 years but do I enjoy Alison cook meat, heck yeah!
Today is the 6th time I’ve cooked this recipe ❤ thank youuuuuu
I simply cannot wait to make this recipe :) - This woman makes makes me so happy.
I made this couple days ago. It was soooo good: juicy, tender and fall off the bone. Thank you.
Down-to-Earth cooking with Alison.
I'm a pescatarian but watching her cooking meat is sooo therapeutic...and entertaining too!
I know I’m not the only one that would like a video of a tour of all your cute plates and kitchen things. 🙂
When I watched Sex and the City in its early days, I thought it would be great to write a show about a woman who loved to cook in her apartment, and who didn’t wear designer clothes or shoes, but was adored for her home-style culinary skill and sense of humour. And here she is, Alison Roman.
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. 😅
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.
Aiden was the perfect guy fr, treated Carrie like a queen.
Preach on the Better Than Bouillon!!! Every flavor is GOLD!!!!
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!!
OMG YESSS!!!!!
I’m soooo trying this one ASAP!
Thank youuu!❤️
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 love that you eat it after!! thats what its all about
I totally agree about the "BETTER THAN BOUILLON" brand! I keep the "Roasted Chicken" & the "Garlic" in my fridge. Add them to anything 👍🏼👍🏼👍🏼
I totally agree about "Better than Bouillon". Beef goes in beef dishes, Chicken, chicken, Vegetable in everything.
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
I dig your apartment size stove/oven. Perfect!
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 this kitchen. It's tiny but it looks so real.
I'm 2 years behind on this video but shoutout to Paisanos, such a good butcher shop
“These days anything feels like an adventure” felt that to my core
Bruh, I think I'm fallin' in love with this woman. 😍☺️
Almazan kitchen is the channel with soothing kitchen tasks!
bruh, I'm in love with her, she got me after the carbonara!
I love your recipes, your cooking style,, your delivery and your humor....I am so glad to have discovered you....thank you....
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.
Best TV show idea ever. Slow cooking mead. Baking. Chopping vegetables I'd watch it.
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! :)
Only you could compare a trip to the butcher to taking up pottery! So true though, I love shopping for food/ ingredients for something special I'm making. Its a thing
Watches short rib recipe while eating trail mix. What a life
@@alisoneroman yes! The raisins totally have the same texture as a nice fall off the bone piece of short rib
My god, where has this woman been all my life?
Totally agree with you re: better than bouillon....I've been making a lot of soups in quarantine and bought that because my little kitchen doesn't have enough storage space for all the cartons of broth. Probably the best quarantine change I made, and I'll never go back 🙃