I have been watching countless meat cooking shows...Rib eye..filet mignon, etc. and YOUR SHOW IS BY FAR THE BEST FOR ME. You explain everything so logical and show all the ingredients and make it so easy....every step so easy for someone like me who knows NOTHING ABOUT COOKING MEAT. I appreciate how you do your show!!
@@barbarafarrington7146 Agreed, it kind of ruins their credibility.
8 วันที่ผ่านมา +1
Exactly! And sure, as others commented, alcohol does burn off, but imagine an alcoholic buying wine to "cook". I guess some don't think about that, huh? 😑
This recipe is absolutely amazing. I’ve made it about 4-5 times already and it’s always a big hit. It’s simple enough to make for someone with basic cooking skills like myself, and I don’t even own a pressure cooker, just put it in the crockpot for 4-5 hours and it’s fall off the bone, cut with a fork tender! I can’t thank you enough for this new staple dish in our house!
Pro tip. Double the quantity of braising liquid then, after the ribs are cooked, reduce the liquid by 60% for a much more intensely flavored gravy that you won't have to thicken with slurry. Also, it's better to skim off the fat from the braising liquid before finishing it.
Agree, add more liquid and if you're braising in the oven at 350 leave the lid of the pot off a bit so some of the liquid evaporates. I braise my short ribs for about 2-2.5 hours, they don't need 3 hours. And that's a LOT of garlic to add but then he was only cooking for 50min, in the oven add no more than a couple cloves or the whole thing will be way too garlicky.
It took 3-4 years for your recipe videos to come up in my feed from watching thousands of recipes from more watched at the time youtubers. Not sure why it took so long to find this channel, but I'm glad it did. We've made a few of your recipes and they have been fantastic. So many more we want to try. Good, Good stuff!
I’ve tried a ton of recipes over the years and this is hands down the best one I’ve ever tasted. Do yourself a favor and make this recipe, you won’t regret it!
Made this tonight and it was a huge hit with my in laws!! I took the garlic clove after it was finished cooking and mashed it into the mashed potatoes!! Wonderful flavor!! Thx for another fire dinner!
I’ve used this for a few special occasions in my home and it’s always a hit especially when they are expecting me to grill something or do fried fish so it’s a nice change up a very simple to do for a 20/30 person dinner Thank you
Try it with grits! I am a bit different...I make my grits and put them in a 9 X 13 glass baking dish and flatten out. Pop in fridge over night. Cut them in squares the next day and fry each side in a skillet and plate them like the mashed potatoes. The little extra crunch with the ribs is amazing to me.
Made this for the wifey and mom (celebrating Mother’s Day). Epic!! I followed recipe but I used a slow cooker instead of the pressure cooker (8 hours). The gravy was fantastic! Mr MIH you have the best channel.
Favorite meal. Our Truly Beef w/gravy. We use 2 different cut of beef short ribs (the one you are using and a flatter cut). Brown them, add onion, bay, btb, garlic, Rosemary, 1 can mushroom soup, water, and few shots of brandy. We used the crock pot for years until I found the joys of the instant pot (55 min), so tender. You have expanded my repertoire and I will be giving yours a shot, albeit in the instant pot pressure. Thanks so much!!
It says a lot about a meal when a cook says, this is my favorite and you can tell they're being genuine! I can't wait to make this recipe! Thanks for sharing!
Bruh, love what you do man! I'm making the dish right now following alone as you do it. You make it easy to understand and follow everyrhing you do. I am a good cook and cook a lot of restaurant level dishes at home, but you help make it so easy for me and i assume others with maybe some nervousness to tackle a dish like this. Thank you for all you do. What a blessing to make a living doing something you love and have passion for, making money, and helping others. The Trifecta!!! Love fam.
This feels like the eloquent version of pot roast. I've never had short ribs, but now I'm excited to try it! EDIT: I said this is a eloquent version b/c just like w/ pot roast you have a gravy, and vegetables and its slow cooked. It's a slow cooked meat with a side.
I agree...the end result of all that braising is truly the texture of a slow cooked chuck cut. Personally, I'd go for more meat for the buck...and create the same, but with a 4 pound chuck roast. The way I see it...taste and 'mouth-feel'...it will be the same, and buying the more expensive cut of short ribs...and...have to pay for non edible weight in the bone...is personally a no go for me. A chuck roast is 100 percent edible for what you pay.... my opinion.
I make boneless short ribs using most of these same ingredients, but my God! I tried your recipe to a T last night and when I say my husband & I licked our bowls!!!! Thank you so very much for sharing your culinary soulful genius with us. Based on your ingredients and methods, as a great cook myself, I don’t think you could go wrong with any of your recipes! However, my only critique is that you left off the garlic 🧄 glove in the ingredients, but thankfully they are one of my go-to staples. 🙏🏽🤗😋🧡
I do a lot of braising. Some suggestions: Flour the meat before searing. Makes a really great sear. On wine, if you're cooking off all the alcohol, there's no need to worry about consuming alcohol. On that note, try 1 cup of bourbon too. Cook off all the alcohol and it leaves a fantastic flavor in the meat & gravy. Also, try lamb shanks. As much as short ribs are great, they are so fatty, it's too much. Lamb shanks are flavorful, braise very well and are far less fatty. Finally, make it the day before and store the gravy separately in fridge. Fat rises to the top and can be easily taken off.
David, you're right about the alcohol burning off, but sometimes recovering alcoholics simply cannot have alcohol in their house at all, so subbing with beef stock is the way to go.
Agree that Lamb Shanks are the nec plus ultra for the braising crowd. But for a less expensive dish, try Beef Shanks in place of the short ribs. Lots of beef flavour, lower per unit price and the marrow in the bones adds an unctuous note to the profile. Also, you can try adding a bit of chocolate - bitter, dark, 80% or more, to the finished sauce. Bon appetit!
Looks great, In all my years in a professional kitchen, my major issue is SALT, doesn't taste full, or sweet without it, but we all have different thresholds on what tastes right. When you're young, active, cook in a hot kitchen, you drink Gatorade by the quarts, as you get older and you change, so do your tastes. This is a good fundamental recipe, if you are concerned about the salt in a dish, don't worry about the beef base the amount used is minimal. The soy sauce that was added was full sodium, not reduced, and then more salt was added on top of it all, WTF. Pay attention, and please taste along the way, as you make any dish.
Suki!!! Suki Now!!! U hit the nail on the head!!! Short beef ribs R my faves too!!! I can green beans & potatoes so busy evenings R no problem consuming a 😋 delicious meal!!!
What a wonderful presentation for a delicious meal. Add a side of roasted root vegetables for science. Carrot, rutabaga, onion, garlic go great together.
Reminder that the alcohol does cook off and it adds great flavor.... Moreso than just broth. If you have other concerns then of course, do what you need to do! Great recipe! Thanks!
Made this tonight. Flavors were spot on, it was delicious. I ignored your warning about putting too much salt in the gravy. OOPS.... The best news is that a bottle of wine has at least 4 cups so there was plenty of left over .... :)
This channel is on the express train to success....Never seen a channel grow this fast. excellent recipes, great footage, awesome MONEY SHOTS lol!! Keep it up!!!
I’ve never made short ribs but I got bunch when we bought a whole butchered cow. Going to try this recipe tonight, I’m so excited!! I made them for the first time and they turned out AMAZING!!! Definitely making again!
Thanks for the video - I cook short ribs quite a lot in the colder months (I'm British so most of the months are cold). One thing I find is that too much wine is not the best idea - I see a lot of people using a whole bottle so I think your measurements are better. I reduce the wine by about half before adding the stock (including a tea spook of Marmite). One thing I have found is that too much rosemary over takes the dish so tend to leave that out now. I cook in the oven at 130 degrees Celsius for about 3 or 4 hours and that allows the collagen to thicken the sauce. I tend to then remove the ribs and strain the sauce and the whole lot goes in the fridge for 24 hours to let the flavours develop. I reheat the ribs the next day gently in the sauce.
my instinct would have been to add worcestershire sauce rather than soy sauce. but it looks amazing, i've never made short ribs and this made it seem approachable. thank you
Made last night from your book along with your mash 🔥 🔥 🔥 so good i wanted to cry. On tonights menu Mongolian beef with broccoli over rice also ftom your book with AB. Boursin cheese, game changer. Will mever eat regular mash EVER AGAIN. Thank you for all you do!
When the need for making a slurry, try using cooled broth from the coking process to mix with the cornstarch, arrowroot or flour instead of water if available.
Fixed these tonight! These are not only oh mommy, but oh baby and merry me delicious. As far as my favorite comfort food, I don’t know anymore, I use to think it was lasagna. But after making some of your dishes, it might be this one. Bless you, and I hope you keep up on, bringing us fantastic food.
My fav comfort food to make is pot roast which is what I went to the store to buy but I saw some really good short ribs and decided to make this instead and that’s how I got to your video!! Thank you
Thanks. Will make this tonight. I do find cooking with red wine it overpowers a dish and dramatically changes the color of everything in the dish to a purple. I just skip it rather than trying to experiment with the right amount. It’s a very potent tasting ingredient. I can have some on the side if I want some wine.
I make this almost the same, but I include mushrooms and dredge the ribs in flour before browning which thickens the final sauce - Cous cous or pasta make a good side to go with the ribs too
Delicious!! The low sodium soy sauce is important, I used regular and it was a little to salty (the only salt i added was from the soy sauce, bouillonand the salt ribs on the meat) . I subbed the red wine for more beef broth and accidently forgot the Dijon. Otherwise it was wonderful!!
This was an amazing recipe! I’m so happy I made it. The meat was melt-in-your mouth. So much flavor! The sauce was velvety smooth. Since it was an experiment I only made mashed potatoes. Next time I will try it with polenta which I have never made but I hear it goes well with short ribs. There is one ingredient I will leave out and that’s the soy sauce. I didn’t care for the added taste. It is expensive, but so worth splurging for special occasions. Thank you! And Happy New Year 2024 everyone🎉🙏
@@yourbestfiend512 Good luck! It looked intimidating to me at first, but he gives good directions. Take time to pick out the meatier short ribs and let us know how the polenta turns out, too. I still haven’t tried making it.
By the way, for garlic heads I braise with I usually put a little net around them (to help hold in place) and at the end I can pull them out and have that soft goes garlic for a smear on some bread to eat with whatever I made. It’s pretty easy to do.
Add a little molasses to the sauce and a brunoise or small dice of the mirepoix (separate) from the cooking mirepoix and much smaller for garnish, that way you still get a taste of your veggies and it looks amazing combined into the sauce. Also, I like to use a buerre manie (butter+flour) quick roux for sauce gives it a little more flavor and thickened very well without messing with the flavor that was built already from the braise. Also love short ribs, oxtails and braised meat over some gouda grits! Great job chef!
Worked out perfect.. bro.. "Mr. Make it happen.. " great recommendation, the ribs are cooked to perfection, I reduced the liquid flavored gravy with a tiny bit of flower and skim off some fat from before finishing it..
Growing up on the island of Molokai my grandma made the best beef stew!! But bc my gma was Haw'n the only starch in da kitchen was poi! So I learned how to eat poi by eating it w/ gmas beef stew So today the ONLY way I can eat beef stew is w/ poi. That's my comfort food dat takes me back 40+ yrs while growing up in Molokai!
Save your empty yeast jar next time (or any other small jar). It's just the right size for 2 tbsp. corn starch and a couple tbsp. COLD water. Screw on the lid and shake a couple of seconds for a no-lump slurry. Better/faster than whisking in a bowl. You may want to try adding 1 tbsp. Worcestershire sauce as well as the soy sauce for a bit more snap to the gravy.
I have been watching countless meat cooking shows...Rib eye..filet mignon, etc. and YOUR SHOW IS BY FAR THE BEST FOR ME. You explain everything so logical and show all the ingredients and make it so easy....every step so easy for someone like me who knows NOTHING ABOUT COOKING MEAT. I appreciate how you do your show!!
I have gotten many recipes off the internet and have never left a comment. THIS IS HANDS DOWN THE BEST RECIPE I HAVE EVER MADE! THANK YOU!
The Food Network needs to come and knock on your door, man. You need to have your own cooking show on the tube! I certainly would watch.
Full respect for thinking about folks who don’t consume alcohol 😊
The alcohol burns off.
I don’t get why a superior cook one’s not know that alcohol -burns off/😊
@@barbarafarrington7146 Agreed, it kind of ruins their credibility.
Exactly! And sure, as others commented, alcohol does burn off, but imagine an alcoholic buying wine to "cook". I guess some don't think about that, huh? 😑
This recipe is absolutely amazing. I’ve made it about 4-5 times already and it’s always a big hit. It’s simple enough to make for someone with basic cooking skills like myself, and I don’t even own a pressure cooker, just put it in the crockpot for 4-5 hours and it’s fall off the bone, cut with a fork tender! I can’t thank you enough for this new staple dish in our house!
Pro tip. Double the quantity of braising liquid then, after the ribs are cooked, reduce the liquid by 60% for a much more intensely flavored gravy that you won't have to thicken with slurry. Also, it's better to skim off the fat from the braising liquid before finishing it.
Thank you. I love pro tips! Going to make this recipe this weekend using this tip.
Agree, add more liquid and if you're braising in the oven at 350 leave the lid of the pot off a bit so some of the liquid evaporates. I braise my short ribs for about 2-2.5 hours, they don't need 3 hours. And that's a LOT of garlic to add but then he was only cooking for 50min, in the oven add no more than a couple cloves or the whole thing will be way too garlicky.
@@jimmason8502 Totally agree abt the garlic. But you might try adding an ounce of dark chocolate to the finished sauce for an extra layer of flavour.
What you’re talking about is the very reason I bought a fat separator years ago - you can retain a lot of flavor but get rid of the fat.
@@rideauriverrafter dark chocolate? ok. ok. gotta try that.
It took 3-4 years for your recipe videos to come up in my feed from watching thousands of recipes from more watched at the time youtubers. Not sure why it took so long to find this channel, but I'm glad it did. We've made a few of your recipes and they have been fantastic. So many more we want to try. Good, Good stuff!
You could sear them in a Dutch oven and continue to cook them in the same cast iron Dutch oven. That will save some flavor and a pot to clean.
Over the fire. That's a camp oven of course.
That's what I planned to do ❤
@@chocolatte8301 Every time I plan to do some good old cowboy cooking...it RAINS.
I’ve tried a ton of recipes over the years and this is hands down the best one I’ve ever tasted. Do yourself a favor and make this recipe, you won’t regret it!
Was it too salty?
Made this tonight and it was a huge hit with my in laws!! I took the garlic clove after it was finished cooking and mashed it into the mashed potatoes!! Wonderful flavor!! Thx for another fire dinner!
genius idea w/ the garlic
I’m making this tomorrow and 100% stealing that garlic idea !!
Great idea! TY
I made this for my family and it was a big hit! They talked about it for 2 days! Of, I took all the credit!😂 Absolutely delish. 💯
I’ve used this for a few special occasions in my home and it’s always a hit especially when they are expecting me to grill something or do fried fish so it’s a nice change up a very simple to do for a 20/30 person dinner
Thank you
My sister coming to visit next week. This recipe is on the menu forsure! I add brussel sprouts in and let them cook in liquid, sooo good
Made this today for Father’s Day, and OH MY GOODNESS!!! These were a huge hit. They were flavorful and extremely tender.
Egg.cited abt this recipe.... everything I've made from his YT had been bomb & my hubby & kiddos love it too! Keep em coming! Thxxxx!!!!
Try it with grits! I am a bit different...I make my grits and put them in a 9 X 13 glass baking dish and flatten out. Pop in fridge over night. Cut them in squares the next day and fry each side in a skillet and plate them like the mashed potatoes. The little extra crunch with the ribs is amazing to me.
that some pro shit you doing donald. nice!!
Made this for the wifey and mom (celebrating Mother’s Day). Epic!! I followed recipe but I used a slow cooker instead of the pressure cooker (8 hours). The gravy was fantastic! Mr MIH you have the best channel.
Favorite meal. Our Truly Beef w/gravy. We use 2 different cut of beef short ribs (the one you are using and a flatter cut). Brown them, add onion, bay, btb, garlic, Rosemary, 1 can mushroom soup, water, and few shots of brandy. We used the crock pot for years until I found the joys of the instant pot (55 min), so tender. You have expanded my repertoire and I will be giving yours a shot, albeit in the instant pot pressure. Thanks so much!!
That gravy pour shouldn't have made me emotional 😢 I need this with some creamed spinach and sister Schubert rolls😋
My 16 year old son said, mom, it tastes like an executive steak house 😅 thanks for the recipe I was proud to impress my kiddo
"Looking Good"nephew! My favorite is roast n cabbage with sweet potatoes and some corn bread. Always my comfort food.
It says a lot about a meal when a cook says, this is my favorite and you can tell they're being genuine! I can't wait to make this recipe! Thanks for sharing!
Bruh, love what you do man! I'm making the dish right now following alone as you do it. You make it easy to understand and follow everyrhing you do. I am a good cook and cook a lot of restaurant level dishes at home, but you help make it so easy for me and i assume others with maybe some nervousness to tackle a dish like this. Thank you for all you do. What a blessing to make a living doing something you love and have passion for, making money, and helping others. The Trifecta!!! Love fam.
Made this right after I saw it. My wife loved them. Thank you
This feels like the eloquent version of pot roast. I've never had short ribs, but now I'm excited to try it!
EDIT: I said this is a eloquent version b/c just like w/ pot roast you have a gravy, and vegetables and its slow cooked. It's a slow cooked meat with a side.
I can tell you've never had short ribs. Lol because a pot roast could neva! 🤣
Pot roast is usually made with chuck. Short ribs have WAY MORE flavor. Buy the bone-in short ribs.
I must agree! While I love the flavor profiles in this, short ribs are a bit pricey.
@@KimberlyByrdV
They have been since 2020
I agree...the end result of all that braising is truly the texture of a slow cooked chuck cut. Personally, I'd go for more meat for the buck...and create the same, but with a 4 pound chuck roast. The way I see it...taste and 'mouth-feel'...it will be the same, and buying the more expensive cut of short ribs...and...have to pay for non edible weight in the bone...is personally a no go for me. A chuck roast is 100 percent edible for what you pay.... my opinion.
I make boneless short ribs using most of these same ingredients, but my God! I tried your recipe to a T last night and when I say my husband & I licked our bowls!!!! Thank you so very much for sharing your culinary soulful genius with us. Based on your ingredients and methods, as a great cook myself, I don’t think you could go wrong with any of your recipes! However, my only critique is that you left off the garlic 🧄 glove in the ingredients, but thankfully they are one of my go-to staples. 🙏🏽🤗😋🧡
I do a lot of braising. Some suggestions: Flour the meat before searing. Makes a really great sear. On wine, if you're cooking off all the alcohol, there's no need to worry about consuming alcohol. On that note, try 1 cup of bourbon too. Cook off all the alcohol and it leaves a fantastic flavor in the meat & gravy. Also, try lamb shanks. As much as short ribs are great, they are so fatty, it's too much. Lamb shanks are flavorful, braise very well and are far less fatty. Finally, make it the day before and store the gravy separately in fridge. Fat rises to the top and can be easily taken off.
Might as well leave a link for ur cooking channel 😂
David, you're right about the alcohol burning off, but sometimes recovering alcoholics simply cannot have alcohol in their house at all, so subbing with beef stock is the way to go.
That’s an excellent point that we don’t consider. Even having alcohol around for cooking is not good for folks in recovery.
Agree that Lamb Shanks are the nec plus ultra for the braising crowd. But for a less expensive dish, try Beef Shanks in place of the short ribs. Lots of beef flavour, lower per unit price and the marrow in the bones adds an unctuous note to the profile. Also, you can try adding a bit of chocolate - bitter, dark, 80% or more, to the finished sauce. Bon appetit!
@@trebor000 Very kind of you to ask. I wish I had the time to make one... I love cooking and I love teaching...
Looks great,
In all my years in a professional kitchen, my major issue is SALT, doesn't taste full, or sweet without it, but we all have different thresholds on what tastes right. When you're young, active, cook in a hot kitchen, you drink Gatorade by the quarts, as you get older and you change, so do your tastes.
This is a good fundamental recipe, if you are concerned about the salt in a dish, don't worry about the beef base the amount used is minimal. The soy sauce that was added was full sodium, not reduced, and then more salt was added on top of it all, WTF.
Pay attention, and please taste along the way, as you make any dish.
Those bone in short ribs are the best, that bone increases the flavor. 👍
Suki!!! Suki Now!!! U hit the nail on the head!!! Short beef ribs R my faves too!!! I can green beans & potatoes so busy evenings R no problem consuming a 😋 delicious meal!!!
The mash mixed with the beef at the end was how you know it was all 🔥
Braised Beef Short Ribs are my favorite too! Thank you for posting this!
I just made this recipe and I could literally cry at how good these came out!! Thank you!!
These were AMAZING!!! My 3-year old LOVED them. He kept saying that these are really good!! Thanks for the recipe.✌
What a wonderful presentation for a delicious meal. Add a side of roasted root vegetables for science. Carrot, rutabaga, onion, garlic go great together.
Parsnips, turnips too. And shallots.
I am making this at this very moment. It has been in the oven for 1 hr and smells AMAZING!!
Just realized I never left an update. This was absolutely AMAZING!!! ❤❤❤
This recipe was a massive hit without changing his recipe. It's a bit time consuming but believe me, well worth the work!!!!⭐️⭐️⭐️⭐️⭐️
I made this myself and loved it, so did my wife who usually doesn’t enjoy ribs too much.
Thanks to you I never want eat out.. thanks to you I love cooking now
Chicken and dumplings like my momma made my all time favorite.
Beautiful, thank you! I appreciate your teaching style. Simple, not making the same point in 5 different ways.
I just finished the recipe down to the letter except I cook for one person so other than the necessary adjustments because of that it was perfection😋🤤
Reminder that the alcohol does cook off and it adds great flavor.... Moreso than just broth. If you have other concerns then of course, do what you need to do! Great recipe! Thanks!
Made this tonight. Flavors were spot on, it was delicious. I ignored your warning about putting too much salt in the gravy. OOPS.... The best news is that a bottle of wine has at least 4 cups so there was plenty of left over .... :)
This channel is on the express train to success....Never seen a channel grow this fast. excellent recipes, great footage, awesome MONEY SHOTS lol!! Keep it up!!!
couldnt of said it better. you can tell when someone just has the skillz naturally..
I’ve never made short ribs but I got bunch when we bought a whole butchered cow. Going to try this recipe tonight, I’m so excited!! I made them for the first time and they turned out AMAZING!!! Definitely making again!
Made these last night for dinner and everyone loved them...the house smelled so good!! Great recipe
OMG I love it when the Bone 🦴🦴 just slides out
This turned out so good and I used dried herbs and no celery and it was still delicious.
Thanks for the video - I cook short ribs quite a lot in the colder months (I'm British so most of the months are cold). One thing I find is that too much wine is not the best idea - I see a lot of people using a whole bottle so I think your measurements are better. I reduce the wine by about half before adding the stock (including a tea spook of Marmite). One thing I have found is that too much rosemary over takes the dish so tend to leave that out now. I cook in the oven at 130 degrees Celsius for about 3 or 4 hours and that allows the collagen to thicken the sauce. I tend to then remove the ribs and strain the sauce and the whole lot goes in the fridge for 24 hours to let the flavours develop. I reheat the ribs the next day gently in the sauce.
I do the day before too and thicken with a roux instead of cornstarch.
my instinct would have been to add worcestershire sauce rather than soy sauce. but it looks amazing, i've never made short ribs and this made it seem approachable. thank you
Made last night from your book along with your mash 🔥 🔥 🔥 so good i wanted to cry. On tonights menu Mongolian beef with broccoli over rice also ftom your book with AB. Boursin cheese, game changer. Will mever eat regular mash EVER AGAIN. Thank you for all you do!
I'll be making these in my Dutch Oven real soon! 😋 Thanks for the recipe!
I don't have a pressure cooker, can this be done in Dutch oven in traditional oven? How long to cook with this method?
When the need for making a slurry, try using cooled broth from the coking process to mix with the cornstarch, arrowroot or flour instead of water if available.
Fixed these tonight! These are not only oh mommy, but oh baby and merry me delicious. As far as my favorite comfort food, I don’t know anymore, I use to think it was lasagna. But after making some of your dishes, it might be this one. Bless you, and I hope you keep up on, bringing us fantastic food.
Matt your braised short ribs recipe tutorial is a winner 🏆🥇
Short ribs and garlic mashed potatoes are my favorite too!!!
Dude makes everything look so easy.
Just wanted to add that I tried this recipe today and it was AMAZING!
My fav comfort food to make is pot roast which is what I went to the store to buy but I saw some really good short ribs and decided to make this instead and that’s how I got to your video!! Thank you
Made this with year old short ribs from my freezer and still very very tasty. Saving this recipe as a new favorite 😋
My guy ❤! If I EVER become a millionaire or Billionaire this man would become my personal chef!
The best short ribs I've ever had was my brother Tom's version where they were braised in beer and onions. Better than braised in red wine. Fantastic!
Oh. My. God. Amazing!!! I made mine in a Dutch oven at 350 for like 2.5 hours, only thing I did differently.
yes! set if off! my favorite too!
I made this and it was probably the best thing I’ve ever made… 10/10 would recommend
Thanks. Will make this tonight. I do find cooking with red wine it overpowers a dish and dramatically changes the color of everything in the dish to a purple. I just skip it rather than trying to experiment with the right amount. It’s a very potent tasting ingredient. I can have some on the side if I want some wine.
Thanks for the Braised Short Rib recipe!!! Sounds like a great day to try this one. Keep up the good work!!! 💞💯🙏
I make this almost the same, but I include mushrooms and dredge the ribs in flour before browning which thickens the final sauce -
Cous cous or pasta make a good side to go with the ribs too
That’s beautiful! I do it similarly, I thicken the baring liquid by puréing the mirepoix and I serve over gnocchi!
I agree with you. Short Ribs are my favorite cut of meat. That looks amazing.
Delicious!! The low sodium soy sauce is important, I used regular and it was a little to salty (the only salt i added was from the soy sauce, bouillonand the salt ribs on the meat) . I subbed the red wine for more beef broth and accidently forgot the Dijon. Otherwise it was wonderful!!
My absolutely favorite…..I always order it at Manny’s Deli in Chicago. Now I can fix it myself…..love the wine addition.
This was an amazing recipe! I’m so happy I made it. The meat was melt-in-your mouth. So much flavor! The sauce was velvety smooth. Since it was an experiment I only made mashed potatoes. Next time I will try it with polenta which I have never made but I hear it goes well with short ribs. There is one ingredient I will leave out and that’s the soy sauce. I didn’t care for the added taste. It is expensive, but so worth splurging for special occasions. Thank you! And Happy New Year 2024 everyone🎉🙏
I am going to try to make this for the weekend and I want to try to make polenta for the first time too!
@@yourbestfiend512 Good luck! It looked intimidating to me at first, but he gives good directions. Take time to pick out the meatier short ribs and let us know how the polenta turns out, too. I still haven’t tried making it.
Braised short ribs is my absolute favorite hand made down! This looks delicious
drooling! can't wait to try!
By the way, for garlic heads I braise with I usually put a little net around them (to help hold in place) and at the end I can pull them out and have that soft goes garlic for a smear on some bread to eat with whatever I made. It’s pretty easy to do.
Can’t wait to try this!!! My favorite comfort food is pot roast so I know I’ll love this!!
Add a little molasses to the sauce and a brunoise or small dice of the mirepoix (separate) from the cooking mirepoix and much smaller for garnish, that way you still get a taste of your veggies and it looks amazing combined into the sauce. Also, I like to use a buerre manie (butter+flour) quick roux for sauce gives it a little more flavor and thickened very well without messing with the flavor that was built already from the braise. Also love short ribs, oxtails and braised meat over some gouda grits! Great job chef!
Definitely going to make this. And from reading some of the comments, I think it's going to taste as well as it looks 😋
The best short ribs I've ever had. Followed you recipe and will cook this many more times.
Almost at 500 K! Good work 🙌🏾
Looks delicious! Matt, could you add the directions for the gravy in the description please?
My favorite meal from my favorite social media chef #EverybodyEats
I never go wrong with your recipes looks delicious as always.
Worked out perfect.. bro.. "Mr. Make it happen.. " great recommendation, the ribs are cooked to perfection, I reduced the liquid flavored gravy with a tiny bit of flower and skim off some fat from before finishing it..
poor man's burnt ends please do an oven option for those who don't grill! love your episodes
Yesssss that would be great
searing also helps hold in juices even more and at that first layer of flavor.
I made it exactly as you did and it was EXCELLENT! Not surprisingly, even better the next day.
It looks delicious. My favorite comfort food is a good chicken and dumplings. I would love to see your version. Fall is just around the corner 😁
Growing up on the island of Molokai my grandma made the best beef stew!! But bc my gma was Haw'n the only starch in da kitchen was poi! So I learned how to eat poi by eating it w/ gmas beef stew
So today the ONLY way I can eat beef stew is w/ poi. That's my comfort food dat takes me back 40+ yrs while growing up in Molokai!
Corned Beef and Cabbage is my all time favorite meal.
I tried this recipe (followed the exact recipe/directions) Sunday and my family loved it! Thank you for sharing your amazing recipes.
Spectacular. I feel like I have a gourmet cooking class. Can't wait to try the process. It looks terrific!
Save your empty yeast jar next time (or any other small jar). It's just the right size for 2 tbsp. corn starch and a couple tbsp. COLD water. Screw on the lid and shake a couple of seconds for a no-lump slurry. Better/faster than whisking in a bowl. You may want to try adding 1 tbsp. Worcestershire sauce as well as the soy sauce for a bit more snap to the gravy.
Thanks! Ima make this tonight. This will be my first time. I’m so excited
I successfully recreated this dish. Man, the itis was in full effect. The dish is outstanding.
OMG... Hands down my second favorite dish. Second only to a juicy mexican gordita in a fresh corn pocket with all the trimmings.
This is dinner for next Sunday since I've already cooked. Yum 😋
Great idea to cook this in a pressure cooker.
This would be fantastic served over polenta as well...