Yes I agree, he does do a great job of explaining how it’s done & editing .. the finished ribs had me & my house keeper wanting to jump thru the tv to get some lol
My sister finally got a Instant Pot today and I told her the first TH-cam channel she has to watch is yours. Your recipes are always so wonderful and this one looks to be no exception. I’m in Austin so try to get down here sometime. SWSX is always good to come to.
Made this recipe tonite and omg it was so good!! My non beef eating kid is tearing them up!!! Served with roasted garlic Parmesan mashed potatoes and a salad!! Tks for this recipe we will def make again!!
Hi Jeff, We really loved this recipe, have made this twice and love it. That sauce is delicious, will keep our eye on Pressure Luck Cooking for more good recipes, Merlyn...
That looked really really good Jeff! It was so good to see Richard in your video as well. I love watching both of you. Jeff, you are made to do these kinds of videos. I have taken a few of your recipes and incorporated them with some of my weekly meals. My favorite is the chicken Marsala, and we have eaten it several several times already. Keep up the great work Jeff, and keep those wonderful meals of your coming. I hope you and Richard had a great Easter.
Those short ribs are looking great and I have to try that recipe myself. You did a great job cooking those ribs and I would have enjoyed trying them out myself after you cooked them.
This is in my IP right now...my second time using it. I added some soy sauce and gochujang since I had no oyster sauce (I thought I did, but what I had was fish sauce!) The house smells amazing.
Made this tonight, didn’t have red wine so used two cups of the broth. I will have to pare back the whole cloves and star anise next time because while the kids ate it, it was too spicy for them. I thought it was delish though!
love your videos!!! also you make it look very simple and fast to do, having 2 kids under age of 4 cooking sometimes is a struggle for me, but this is making me super excited for when I get my instant pot which should be any day :)
So I don’t have Cinnamon sticks but I do have Ground Cinnamon. Should I be adding that in after the pressure cooking, or throw it in at the same time shown here?
Penny Webb That may be true, but it’s what I’ve got and I don’t want to go out just to buy Cinnamon Sticks when I’m likely not going to use them often, if I don’t have too. Plus, my kitchen is small, so I don’t have a lot of room to go putting special ingredients or spices that I’m not going to use daily. Hence why I wanted to know if I could get away with using ground Cinnamon instead.
this really got my attention and it really looks wonderful when showing the finished product; have saved the link as it is something worth trying for certain
ok so first time seeing ur vids and going to be the first attempt at making short ribs ever - making them tonight for the boyfriend and it's going to be over a bed of fluffy mashed potatoes with the sauce used kind of like a gravy with some asparagus ... I'm a good cook i swear i am but for some reason when i cook of him it never turns out. *holds breath. Pray for me.
Hello. That little ball is a Lipton Tea Bag Holder. You use the little metal ball to put loose tea leaves. You can buy one from the grocery store or asian market they come in different shapes
Looks good but don't cheat... "Grey" food is not brown food. Sear your meat a couple minutes a side until it's actually brown (all his brown stuck to the bottom of the pot, what little there was) as the fond that forms on the meat while carmalizing is a main ingredient in any browned/sauteed/seared meat! Also, if I live some place where the "save your money" store (Costco, Sam's, etc.) charges 30 bucks for a few short ribs, i'm moving. If you want good top quality meat at a good price and cut how you want it, especially in New York, spend the effort to find a local butcher. The stores charge way too much money for the quality these days. I actually save money and get better meat at my butcher and... There are frequently "deals of the day" meaning whatever is in the case that's at it's presentable life span, you can get great discounts on great meat. Since aging meat is a two stage process, both before it's final cut and presentation in the shop, to the "home aging" (letting it sit in the fridge until the color starts to darken and the meat starts to get best flavor and tenderness) for the best "eating" meat. The shops can't sell meat that isn't all bright and pink as "fresh" (because most people don't actually know anything about meat and what's actually good... ) I come from a family of butchers. Like Sam the butcher on "Brady bunch" the best cuts come home with the butcher at night and they are NOT the fresh, pink cuts, unless we're willing to wait for them to get a nice, grey sheen *lol* Anyway, I digress. Just trying to point out that all the stuff you do to meat doesn't matter unless you have GOOD meat that is properly aged and ready to go. Find a butcher, learn to "quick age" your meat (especially steaks, etc.) on a cooling rack in the fridge, unwrapped, for about 24hrs to get the best flavor, don't be afraid to actually brown your meat in the pan/pot/skillet and the rest os... "gravy!" :D
Thank you so much! My kitchen also thanks you! BTW, I joined Costco because Of your recommendation. When it comes to short ribs, I know you won't 'steer' me wrong!
Looks great, Jeff..... I tried your Beef Burgundy recipe and it turned out fantastic... I did add some orange angostora bitters and a couple cloves to the sauce... With this one.. I definitely want to try... but here's a question... Any reason why you didn't include some celery, carrots and quartered potatoes?
Love your TH-cam. Barbara's Butta made me laugh. Harvey Firestien (Sorry Harvey not sure of the spelling, awesome actor though) making up Robin Williams in Mrs. Doubtfire. Totally awesome. PS. You are the single most reason we use our InstantPot.
When you make these and you only have a pound and ½ of them (which were $12+ where I live so a little less than the price of yours per pound) do you cut the pressure cooking time in half ? Also, I’m using my Ninja Foodi 9 in 1 Pressure Cooker/Air Fryer, etc. I was going to put my marinated ribs in one of the accessories that has a solid pan with a handle on it, put a cup+ of water in the pot underneath the pan containing the marinated ribs and pressure cook them that way. Then I’m going to transfer them out of that pan, dump the water and put them on a rack and air fry them to make them a little crispy if they don’t totally fall apart that is. *grin* What cooking times would you use in this case ? I’m going to try pressure cooking them for 25 minutes which is ½ the time of yours because I’ve got ½ the amount and see how that turns out. Thanks for this informative TH-cam but I’ve played with mine a little as you can see. Thanks so much for all you do !
Sorry to be "that guy," but is the total slurry 1/4 or 1/2 cup? I think your video states it both ways. Whatever the answer, it looks great! Keep up the good work.
The ostinato form (repeating music/noise in the audio background) sounds like fingernails scraping the chalkboard. Fine as a signature intro and close. Deep six it during your cooking demo, please. You can carry the entire presentation with your wonderful full throated voice, excitement and sense of humor. No need to guild the lily. The recipe looks awesome. This recipe is a splurge item for me. Are the measurements/time the same for about 2 lbs? Are you back from Israel so soon? Hope you had a fun time. Looking forward to what you will share as new recipes. Maybe some v e g e t a b l e s! Hummus? A n t I c I p a t I on, it's taking me down.
Alright... who turned on the closed caption to see what it said? Also, that is not what I know as short ribs. Probably the same cut of meat but I am used to bone in and cut a quarter inch thick.
I've made this three times using your recipe and they are a crowd pleaser EVERY TIME.
I have purchased all your books and have given to my daughter for her new start in life!!!!!
Jeff has the greatest recipes and easy to prepare. He does a great job of explaining the process as well.
Yes I agree, he does do a great job of explaining how it’s done & editing .. the finished ribs had me & my house keeper wanting to jump thru the tv to get some lol
He's my go-to!!
We made this tonight and it was amazing. Thank you!
My sister finally got a Instant Pot today and I told her the first TH-cam channel she has to watch is yours. Your recipes are always so wonderful and this one looks to be no exception. I’m in Austin so try to get down here sometime. SWSX is always good to come to.
Made this recipe tonite and omg it was so good!! My non beef eating kid is tearing them up!!! Served with roasted garlic Parmesan mashed potatoes and a salad!! Tks for this recipe we will def make again!!
Finally some one that give all the directions.Thank you love the tea balli idea
The tea ball idea is fantastic. They also come in different sizes. No more random spice to accidently bite into.
Looks yummy. Thanks for sharing demonstration of your recipe!
Hi Jeff, We really loved this recipe, have made this twice and love it. That sauce is delicious, will keep our eye on Pressure Luck Cooking for more good recipes, Merlyn...
Exceptional video for a short rib recipe. Can't wait to try it in my kitchen. Thank you so much for bringing it to us.
just came back from Thailand .... love the tea ball idea!!!!
Another yummy recipe to try. Keep the great work. Love your sense of humor and candor.
I already have the short ribs , just need to get the rest of the ingredients & the tea ball .. drooling lol
Love your mac n cheese receipt too, tried it in my IP & it came out GREAT 👍
That looked really really good Jeff! It was so good to see Richard in your video as well. I love watching both of you. Jeff, you are made to do these kinds of videos. I have taken a few of your recipes and incorporated them with some of my weekly meals. My favorite is the chicken Marsala, and we have eaten it several several times already. Keep up the great work Jeff, and keep those wonderful meals of your coming. I hope you and Richard had a great Easter.
When I saw these ingredients I had my doubts, but I tried it anyway. Yum!
Another winner my dude! I added shiitake mushrooms into sauce then put it all over mushroom ravioli, sooooooooooooo good!
Outstanding...really enjoy shortribs and appreciate your demonstration on how easy to make tender yummy delights. jmo
Hey Jeff I love your recipes but I equally love your editing process you have great videos
Cant wait to make this dish. I love everything you make!
Those short ribs are looking great and I have to try that recipe myself. You did a great job cooking those ribs and I would have enjoyed trying them out myself after you cooked them.
Incredible recipe! In my opinion, "Pressure Luck" is the best recipe/tips portal for Instant Pot cooking!
This is in my IP right now...my second time using it. I added some soy sauce and gochujang since I had no oyster sauce (I thought I did, but what I had was fish sauce!) The house smells amazing.
How did your ribs turn out with the patis and hot sauce? Was it good? Just Like pho.
Made this tonight, didn’t have red wine so used two cups of the broth. I will have to pare back the whole cloves and star anise next time because while the kids ate it, it was too spicy for them. I thought it was delish though!
Salad and tomatoes and red and green vegetables needed when I make this!
You always make such great foods... thanks for sharing....
It looks so good I can't wait to try it on my family
They look incredible! I'll definitely be trying ribs in my instant pot.💖
Looks yummy! I have never made these! I make it soon!
I couldn't find the link in the description for the spice (or tea) ball, but was able to find one on Amazon.
FYI, 5 spice already contains cinnamon, star anise and cloves. Great vid!
love your videos!!! also you make it look very simple and fast to do, having 2 kids under age of 4 cooking sometimes is a struggle for me, but this is making me super excited for when I get my instant pot which should be any day :)
So I don’t have Cinnamon sticks but I do have Ground Cinnamon. Should I be adding that in after the pressure cooking, or throw it in at the same time shown here?
Usually ground cinnamon doesn't work in place of stick. They are really cheap in the Mexican or Asian part of your grocery store or Asian market.
Penny Webb
That may be true, but it’s what I’ve got and I don’t want to go out just to buy Cinnamon Sticks when I’m likely not going to use them often, if I don’t have too.
Plus, my kitchen is small, so I don’t have a lot of room to go putting special ingredients or spices that I’m not going to use daily. Hence why I wanted to know if I could get away with using ground Cinnamon instead.
this really got my attention and it really looks wonderful when showing the finished product; have saved the link as it is something worth trying for certain
Curious. You in New York? Love what you do. My family loves your videos.
Oh my God! I am so glad I found your channel.
I could swear I smelled it when you opened the pot. I'll have to give this a try.
Looks so Yummy 😋
Oooooooh...looks divine!
Your best recipe yet! Costco bound tomorrow and making these. Thanks Jeff. :-)
Look at all the scratches in your pot, it's got some use. You're also cleaning it thoroughly, nice!
Those short ribs are another keeper!! Now please do German sauerbraten in the Instant Pot. Thanks.
Jeff, have you ever tried to make a Copy Cat recipe of Olive Garden’s Braised Beef & Tortellini?
Looks delish - any substitutes for the oyster sauce ? (Wife has a seafood allergy)
He said it doesn't have seafood in it and Hoisin sauce can be substituted...
I think Richard has never steered him wrong when it comes to meat as well as Costco 😂
Looks delicious 😋
The music in the end at 12:06 : ta-da ta-da ta-da
Me: Omnomnomnomnom
I wanted to stick a fork right through the screen to taste some for myself!!! They look AMAZING!!!
I have to get one of those instant pots.
Love it added to my list! You need to do a Cajun red beans and rice soon.
As long as you aren't short on cash.because short ribs are exspensive 💰 💰 💰. Good video thanks😍😍😍
ok so first time seeing ur vids and going to be the first attempt at making short ribs ever - making them tonight for the boyfriend and it's going to be over a bed of fluffy mashed potatoes with the sauce used kind of like a gravy with some asparagus ... I'm a good cook i swear i am but for some reason when i cook of him it never turns out. *holds breath. Pray for me.
I usually make my ribs the same way I make my brisket. Going to try yours today.
I've got a bit over 4 pounds of bone in ribs, and they're frozen. How long would the cook time be for that? Thanks, Jeff ! 😊
I had Polish Short ribs - and loved them - do you know what the seasonings are traditionally?
So amazing
Pen
Didn't see the link for the "cute" little spice holder. Can you put it in the links?
Hello. That little ball is a Lipton Tea Bag Holder. You use the little metal ball to put loose tea leaves. You can buy one from the grocery store or asian market they come in different shapes
Looks good but don't cheat... "Grey" food is not brown food. Sear your meat a couple minutes a side until it's actually brown (all his brown stuck to the bottom of the pot, what little there was) as the fond that forms on the meat while carmalizing is a main ingredient in any browned/sauteed/seared meat!
Also, if I live some place where the "save your money" store (Costco, Sam's, etc.) charges 30 bucks for a few short ribs, i'm moving. If you want good top quality meat at a good price and cut how you want it, especially in New York, spend the effort to find a local butcher. The stores charge way too much money for the quality these days. I actually save money and get better meat at my butcher and... There are frequently "deals of the day" meaning whatever is in the case that's at it's presentable life span, you can get great discounts on great meat. Since aging meat is a two stage process, both before it's final cut and presentation in the shop, to the "home aging" (letting it sit in the fridge until the color starts to darken and the meat starts to get best flavor and tenderness) for the best "eating" meat. The shops can't sell meat that isn't all bright and pink as "fresh" (because most people don't actually know anything about meat and what's actually good... ) I come from a family of butchers. Like Sam the butcher on "Brady bunch" the best cuts come home with the butcher at night and they are NOT the fresh, pink cuts, unless we're willing to wait for them to get a nice, grey sheen *lol* Anyway, I digress. Just trying to point out that all the stuff you do to meat doesn't matter unless you have GOOD meat that is properly aged and ready to go. Find a butcher, learn to "quick age" your meat (especially steaks, etc.) on a cooling rack in the fridge, unwrapped, for about 24hrs to get the best flavor, don't be afraid to actually brown your meat in the pan/pot/skillet and the rest os... "gravy!" :D
Thank you so much! My kitchen also thanks you! BTW, I joined Costco because Of your recommendation. When it comes to short ribs, I know you won't 'steer' me wrong!
If I use half the portion with bone in short rib, how much time should I adjust the instant pot to?
looked really delicious but i have to say there's no way in Hell i'm sharing a $29.04 package of shortribs...lol
You must live in Canada lol!
I just paid $55
@@whi2000 like now meat and everything else is up. I am in the Windy City. Due to pandemic yes!
Love love love. Please do Kung Pao chicken!!!!
Looks great, Jeff..... I tried your Beef Burgundy recipe and it turned out fantastic... I did add some orange angostora bitters and a couple cloves to the sauce... With this one.. I definitely want to try... but here's a question... Any reason why you didn't include some celery, carrots and quartered potatoes?
Love your TH-cam. Barbara's Butta made me laugh. Harvey Firestien (Sorry Harvey not sure of the spelling, awesome actor though) making up Robin Williams in Mrs. Doubtfire. Totally awesome. PS. You are the single most reason we use our InstantPot.
Dave Pelcher YB
Is there a reason why you didn't marinate them?
When you make these and you only have a pound and ½ of them (which were $12+ where I live so a little less than the price of yours per pound) do you cut the pressure cooking time in half ? Also, I’m using my Ninja Foodi 9 in 1 Pressure Cooker/Air Fryer, etc. I was going to put my marinated ribs in one of the accessories that has a solid pan with a handle on it, put a cup+ of water in the pot underneath the pan containing the marinated ribs and pressure cook them that way. Then I’m going to transfer them out of that pan, dump the water and put them on a rack and air fry them to make them a little crispy if they don’t totally fall apart that is. *grin* What cooking times would you use in this case ? I’m going to try pressure cooking them for 25 minutes which is ½ the time of yours because I’ve got ½ the amount and see how that turns out. Thanks for this informative TH-cam but I’ve played with mine a little as you can see. Thanks so much for all you do !
Jeff, you are always such a treat! I love watching you eat - is that weird?
I wanna try this sauce on wings....
yummy
This reminds me of the British pepper pot.
Who showed you how to cook? Or did you just start on your own ? 🤗👍❤
Anyone have a recommendation if using PORK short ribs? Would you use something to replace the Beef Broth, or use it anyway?
New subscriber here!! found awesome recipes I can do on my new instant pot :)
That looks delicious. I love me some good beef.
Yum!
No oil in the pot to sear???
The bones add even more flavor ! 😊
Too bad about no bones, that collagen is delish!
The recipe came out awesome. Except I used Bourbon instead of red wine. Not sure if it changed the flavor a whole lot, but great meal regardless.
Can you use pork ribs for this too?
His definitely from New Jersey
Even better with green peppers added .
$29 for 4 short ribs? That’s insane! I’m so glad I can get great meat at Stater Bros NEVER buy meat at Costco their prices on meat are ridiculous.
Diva Geneva actually, Costco has some of the best-priced and quality meat around.
Sorry to be "that guy," but is the total slurry 1/4 or 1/2 cup? I think your video states it both ways. Whatever the answer, it looks great! Keep up the good work.
Best part of the video is the lady trying desperately to not be in frame.
$30 of meat! I'm going to have to find me a Jewish Doctor before I can make this. My mother would be thrilled, incidentally.
Chinese five spice is the best
What is it about my LI brain that only understands people with NY accents🤷🏻♀️👌🏼👍🏻🙌🏻🙌🏻👏🏻👏🏻❤️
Who's the lady, and what did she think of them?
This would go well on a bed of rice.
The ostinato form (repeating music/noise in the audio background) sounds like fingernails scraping the chalkboard. Fine as a signature intro and close. Deep six it during your cooking demo, please. You can carry the entire presentation with your wonderful full throated voice, excitement and sense of humor. No need to guild the lily.
The recipe looks awesome. This recipe is a splurge item for me.
Are the measurements/time the same for about 2 lbs?
Are you back from Israel so soon? Hope you had a fun time. Looking forward to what you will share as new recipes. Maybe some v e g e t a b l e s! Hummus? A n t I c I p a t I on, it's taking me down.
Jerome Cure he has already done a honmous recipe
Alright... who turned on the closed caption to see what it said? Also, that is not what I know as short ribs. Probably the same cut of meat but I am used to bone in and cut a quarter inch thick.
29 bucks for just over 3 pounds of short ribs? Wow, Costco is expensive on Long Island!
They look good anyway.
@chaosfactor333 True, I don't know how any one can afford to live there.
LOOKS DELICOUS...
Why can't the closest CostCo be closer than 44 miles from me?
I prefer cooking it on the Bone, but Dam!!
Had to stop the video because I know I'm not gonna get all those ingredients
Um u didn’t wash it first
Pork country ribs? Same cooking method?love star anise. You need to wash your meat first.
That meat is gray not seared