The fact that it’s not some big Hollywood production and just some regular dude in the kitchen is what makes the show so good. Make America cook again Sam!!!
Made this last night, AMAZING!! Tip for those who want to do this in Instant Pot, it's possible! Just do the first part with the sauté function, then pressure cook 45 minutes, came out "forking tender"
I have an instant pot pressure cooker myself and I have two question, after the 45 minutes, do you let it rest in there any extra minutes and do you also do the quick steam release way?
I've made several of your recipes, but I've made this one the most. After my (now 16 year-old) daughter realized she was eating cauliflower mash instead of mashed potatoes, I had to switch to making potatoes. But when she takes her first bite and closes her eyes and smiles, I feel so good. Thank you for the recipe!
I got into cooking a couple years ago as a mid-40's married guy. I found Sam's channel at the perfect time. No nonsense, no BS, great times. I made (my version) of this this last weekend - went pretty well. Kids begged for mashed potatoes instead of cauliflower mashed - I caved, but so be it. Learned something - don't try the sauce without Guinness. I thought I had some, didn't, improvised, failed on the sauce. Everything else was great though. Thanks Sam !
Just made this for the family! My first beef short rib dish ever! AMAZING! They absolutely loved it. Next time I might add in a stick of cinnamon with it too. Thanks so much for sharing your recipe! ❤👍🏼
@@slowgynman1234. Immature? You might need to reevaluate everything about your life..... You do realize that what you just said may go down in the record books as the most immature/closed minded things ever written.... Perpetuate your jealousy and immaturity somewhere else....
Definitely going to cook this recipe soon, thank you so much sam! I've been watching youtube videos for over a decade but this is the first time i've commented, truly a pleasure, thanks again sam!
Sam & the Cooking Guy Team, thank you for the way you provide recipe links in the description. I love the tasteful and clean presentation of the webpage. All recipe with non of the typical online flair about how you love cooking short ribs because your 3rd cousin twice removed told you they liked beef 30 years ago. Refreshing.
I love to use Sam as a counter balance for recipes like these. Right now I'm doing short ribs and using the French Laundry cookbook as my guide, but I don't have a chinois and I drank a big fat glass of the malbec last night... it's heartening to see what shortcuts I can take (just use flour early instead of a slury later) and to be reassured about what steps not to skip over...
@4:36-4:57 lol great content! My dad makes this but he uses pearl onions & new potatoes in the pot kind of like a pot roast and us being from Colorado he uses New Belgium's 1554 dark lager
Made this whole dinner last night, turned out great,used red wine instead of Guinness..califlower mash was a hit and me being a type 1 diabetic it was blood sugar friendly..thanks Sam!
You know at first I thought you were a little pretentious but then after watching your videos you are a very fine chef! I’ve had the opportunity to watch several of your videos and they are really great thank you for your dedication and information!
I like the way you so politely ask people to subscribe and comment. A very classy way to ask. Most TH-camrs are so annoying with their begging and asking for subscribers, etc. I am making Braised Short RIbs for Christmas dinner- a big change-up for our family, usually we have Ham on Christmas. Thanks, great video.
Sam, Sam, Sam... I made it today and it was off the charts! The Guinness was way better than the wine that the La Crussett people tell you to use. Great dish served with pan seared garlic parmesan pepper asparagus and mini sautéed potatoes along with the amazing cauliflower under the meat. Really went over well - thank you Sam. Love your channel.
I made this for New Years Day and my guests were blown away. Next time I’m going to roast the steamed mash in the broiler at 400 for 40 minutes and also make twice as much. The whole thing was outrageously delicious.
Dear Sam: Great recipe! I cooked them for 4 hours because we live in San Miguel de Allende, México at 1,900 m over the sea level. I'll cook them for next Thanksgiving! Thank you very much !
I am watching this in Australia, mid afternoon, and it is currently 42°C / 107.6°F. Not the ideal conditions for running an oven for hours, and yet… Damn you! OK, I'll cheat and use my pressure cooker! Takes about 40min to achieve much the same thing. :D
Y'all. I just followed this video close as I could. Replaced the celery with mushrooms and put dried tomatoe slices over the ribs before baking. These ribs went over pain rice then magically disappeared. I don't care what people might say about this channel. I'm in it to win it.
When making braised short ribs one ingredient you added was 2 cups of broth. I'm just checking that you said chicken broth, because I would have thought it would be beef broth.
I just pulled these out of the oven... OMG! Stupid yummy, couldn't wait to served them with the mash before I posted. I didn't use the beer(-beef broth for all the liquid,) and substituted dry thyme, still magical. If I have any gravy left over, I'll be adding it to mushrooms to make soup. MAKE THIS !!! Thank you Sam and company, Happy New Year.
Sam, you are more addictive than heroin. You should put Max in front of the camera to do a cooking segment of his own. He's seen enough of them! Just a little update, I roasted the cauliflower first instead of steaming it, then put it in the food processor, added some cream cheese and sour cream (seasoned it, of course). I served it to a seven-year-old who hates cauliflower and he said he didn't like it... he LOVED it and had seconds. So thanks for the inspiration, Sam!
I used to watch his show on TV back when. He's a very unique cook,very rooted down to earth guy. He's a bit of a space case but it works for him in the kitchen.
I watch a few channels where Irish people are sampling things from the US and other countries. I forget which video, but one of the things they advised to never do in an Irish pub: Never ask to have a Guiness mixed with anything unless you want to fight. LOL. Also never ask for a Car Bomb...for obvious reasons. That being said, I cannot wait to try this recipe...It looks amazing!
One important step missing which is a must is separating the fat from the sauce. I would have strained out the liquid and use a fat separator to do the job. Or if you don’t have one, put the sauce into a couple of glasses throw in the freezer for 20 mins and you will see a thick layer of fat you pull off the top. Think hockey puck, reheat your sauce it will not be greasy. Other than that great recipe.
My husband & I made these braised ribs from your intentional leftovers book & they came out great. We made this mainly because we had a family chili cookoff the next day & wanted to use this recipe. Of course, the chili came out delicious & we won the cookoff.
Sam I followed your recipe and my wife’s response, who usually does the cooking, told me they were restaurant quality. She normally eats them at Finka in Miami, Chef Eileen Andrade’s Restaurant, so her telling me this goes a long way. Thank you.
Made this today, I was teetering between using the red wine and using a double bock I had, and I went with the red wine because I didn't want to risk it -plus I got to drink half a bottle of wine along with it. In either way, it came fabulous, as everything else I have made under Sam's guy-dance! Thanks brother!
Just made these for my boyfriend and I. Substituted the 12oz of Guinness with 12 oz of Decoy Cabernet, they were AMAZING. Will definitely be making again. I think next time i will use more of all the vegetables.
Got my short ribs today, following this when I make them tomorrow. When I make the cauliflower mash I always add just a lot of pepper, the cream and a nice heaping dollop of sour cream, delicious, makes me almost not miss mashed potatoes.
One small beverage tip on the Sparkling Wine. Hold the cork firmly and turn the bottle. You’ll have more control over the cork, and less likely to have it go somewhere unintended. Hope that works for you.
I made the braised ribs this weekend... but I just added pieces of bacon 🥓 when I sautéed the onions etc It was amazing! Thanks for this recipe Sam! I will def make this again for a special occasion!
My Family came over for New Years lunch/dinner and I made this as per your recommendtion Sam and you were right! Oh holy poop were they good. My family used words like amazing, wow and oh my goodness to decribe. The short ribs came out just like on the video. I served with oven roasted garlic/rosemary new potatoes and a salad. Incredible!! Thank you and Happy New Year to you and yours!
Sam, we just did your recipe, so delicious. Our Cauliflower mash came out a little too watery but they are such a great and light combination for the short ribs. Thank you again!!
The key to cauli mash is to not steam as long as Sam did.... steam until you think it's "not quite done"... i.e., the fork goes in, but with a push instead of "easily".... let the food processor do the "mashing" for you... you won't be sorry
Your awesome my brotha! Always enjoy watching your videos cause they are not rehearsed. You always forget something. Lol. This is gonna be my dinner tonight man.
I made these short ribs over rice and had a plate made for my wife when she got off work. I would’ve gotten the special treatment if I hadn’t had too much to drink and gone to bed early.
Love your videos Sam. I’ve been watching them every night for months now. One day when I go south to San Diego I’ll visit your restaurants...that’s my plan. Cheers
We made this tonight for NYE and it was bomb af. Only thing we would do next time is add more veggies AND mushrooms. Thanks for the guidance. We've been watching you since PBS 5 years ago and are proud of your meteoric rise to success both commercial and on the line.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
The fact that it’s not some big Hollywood production and just some regular dude in the kitchen is what makes the show so good. Make America cook again Sam!!!
You just fucking rawk!
Thanks for the fun videos, excellent tips, great food and tons of motivation!
He's got like 8 Emmys.
They got a great set, host, and camera. Not quite Hollywood but far above most TH-cam channels.
stryfetc1 does your home not look like that? Lmao if not where do you live because.... that’s normal
stryfetc1 ok it was a real question sorry... you said it like kitchens aren’t normal. I figured maybe you lived somewhere different...
Just made this a few days ago. Absolutely phenomenal! You weren't kidding about the levels of flavor. Thanks so much, Sam.
Braised Short Ribs are one of the most underrated dishes ever. Incredible work, Sam!
I'm about to try this recipe. Omg 😲 this looks delicious 😋
I don’t think anyone is out here underrating them.
Made this last night, AMAZING!! Tip for those who want to do this in Instant Pot, it's possible! Just do the first part with the sauté function, then pressure cook 45 minutes, came out "forking tender"
I have an instant pot pressure cooker myself and I have two question, after the 45 minutes, do you let it rest in there any extra minutes and do you also do the quick steam release way?
Mike Illmatic I would also like to know do you rest meat etc. 😛
It's a pressure cooker. Lol it will be "fork tender" and ready to eat.
@@ThumbsUpMike I always let beef rest on warm for natural release for 10 to 15 minutes.
That top shelf in the oven - Sometimes you are funny as 'all get out', because you are as human as the rest of us!! Great work!!
super entertaining cooking ...better than chopped because it's educational, funny and a little bit of cursing .....i love it.
"No preplanning in this F*%$ing house!" The struggle is real!!
My family motto
lol lol lol
My favorite line in this video
I've made several of your recipes, but I've made this one the most. After my (now 16 year-old) daughter realized she was eating cauliflower mash instead of mashed potatoes, I had to switch to making potatoes. But when she takes her first bite and closes her eyes and smiles, I feel so good. Thank you for the recipe!
Sam’s video recipe:
1) Aaand we cut...
2) Aaaaand we mix...
3) LOOUUIIS!!
4) Aaaaaaaand we bite!..
5) Gorgeous, freaking awesome, havenly...
6) PROFIT.
You forgot 7) FUCKING AIRPLANES and 8) FUCKING GARDENERS
The accuracy! Lmao
Мєзєнцев Євген don’t forget. Talk shit to Max.
ASTRO!!!! 😤
😆😆😆
I got into cooking a couple years ago as a mid-40's married guy. I found Sam's channel at the perfect time. No nonsense, no BS, great times. I made (my version) of this this last weekend - went pretty well. Kids begged for mashed potatoes instead of cauliflower mashed - I caved, but so be it. Learned something - don't try the sauce without Guinness. I thought I had some, didn't, improvised, failed on the sauce. Everything else was great though. Thanks Sam !
thanks for taking the time to comment buddy!
Just made this for the family! My first beef short rib dish ever! AMAZING! They absolutely loved it. Next time I might add in a stick of cinnamon with it too. Thanks so much for sharing your recipe! ❤👍🏼
How many short rib piedes did you calculate per person ?
I am from Dublin, Ireland , the home of Guinness. Black velvet and beef is a match made in Heaven. Well done.
for anyone complaining about sam's cussing: He's sam the cooking guy, not sam the cooking gent.
Jesus Vasquez He might be a good cook but he sounds very immature, AND I would Bet he’s Gaaayyyy , That’s more annoying than his language
Jesus Vasquez Exactly!! That’s what I LOVE so much about him is that he’s REAL!!!
@@slowgynman1234. Immature? You might need to reevaluate everything about your life..... You do realize that what you just said may go down in the record books as the most immature/closed minded things ever written.... Perpetuate your jealousy and immaturity somewhere else....
who doesnt swear when cooking and fucking something up?
Personally, I don't tend to trust people who never swear :-).
I know this video is "old," but I recently discovered the channel and have made several of the recipes. Everything has been outstanding. Thank you.
I have made this recipe so many times and I follow it so well that I always forget the thyme lol
I swear I love you…I just found this recipe. I will make this tonight for my husband, he’s gonna love it….Thank you, Sam. 😁
Definitely going to cook this recipe soon, thank you so much sam! I've been watching youtube videos for over a decade but this is the first time i've commented, truly a pleasure, thanks again sam!
Made these today for my son who was home from college. This recipe is truly perfection! Thanks #STCG ♥️
I love the way you cook! So easy to follow and your foods come out AMAZING! You inspired me to cook more. Thank you ❤️
Sam & the Cooking Guy Team, thank you for the way you provide recipe links in the description. I love the tasteful and clean presentation of the webpage. All recipe with non of the typical online flair about how you love cooking short ribs because your 3rd cousin twice removed told you they liked beef 30 years ago. Refreshing.
your mash is also low carb. I add butter and cream cheese to mine. It is great. Love your videos.
I love to use Sam as a counter balance for recipes like these. Right now I'm doing short ribs and using the French Laundry cookbook as my guide, but I don't have a chinois and I drank a big fat glass of the malbec last night... it's heartening to see what shortcuts I can take (just use flour early instead of a slury later) and to be reassured about what steps not to skip over...
@4:36-4:57 lol great content!
My dad makes this but he uses pearl onions & new potatoes in the pot kind of like a pot roast and us being from Colorado he uses New Belgium's 1554 dark lager
I like this guy. No bullshit, all flavor. Thanks man.
Made this tonight in my new Le Creuset. That cauliflower mash is pretty damn tasty. Great recipe Sam, thank you.
I made it is my $39 Martha Stewart Dutch oven. I bet it tastes every bit as good as your $275 pot. Prove me wrong
Made this whole dinner last night, turned out great,used red wine instead of Guinness..califlower mash was a hit and me being a type 1 diabetic it was blood sugar friendly..thanks Sam!
episode on different sauces, aioli's and salsas and suggestions of what they can be paired with?
You know at first I thought you were a little pretentious but then after watching your videos you are a very fine chef! I’ve had the opportunity to watch several of your videos and they are really great thank you for your dedication and information!
I made these and they were “heaven” thanks!
Did you do the coli mash as well cob?
I like the way you so politely ask people to subscribe and comment. A very classy way to ask. Most TH-camrs are so annoying with their begging and asking for subscribers, etc. I am making Braised Short RIbs for Christmas dinner- a big change-up for our family, usually we have Ham on Christmas. Thanks, great video.
Looks yummy like always dad!!! You are the best good in all of America!
Best good
America's father 😂😎👍
@@guser436 Schmidt
Uuuuiiiiii
Made this recipe today and it was killer! Added a tablespoon or so of cream cheese to the cauliflower purée and it was silky smooth. Thanks!
Sam, Sam, Sam... I made it today and it was off the charts! The Guinness was way better than the wine that the La Crussett people tell you to use. Great dish served with pan seared garlic parmesan pepper asparagus and mini sautéed potatoes along with the amazing cauliflower under the meat. Really went over well - thank you Sam. Love your channel.
I've made this and my guest loved it. They said it was as good as any restaurant dish. Thanks Sam!
Made it for our Easter dinner......Holy shit, it was excellent! Would not have been ashamed to have served this to Jesus for his last supper.
I made this for New Years Day and my guests were blown away. Next time I’m going to roast the steamed mash in the broiler at 400 for 40 minutes and also make twice as much. The whole thing was outrageously delicious.
This looks amazing Sam! Can’t wait to try!!
Came here because of random curiosity of what braised meat was left surprisingly satisfied thank you very much
You gave me a great idea for a t shirt. “That’s Forkin Tender” 😂
Sam, send that to "Bad Pickle" to make t shirts. I have 10 of her t 👕 because I follow your channel. She would love it.
Could make a song out of it Elvis Presley's "Love Me Tender" sprang to mind...
Pho Sure!
Love that shirt were do we get one???
@Thought Enforcement 🤣fr?
Dear Sam: Great recipe! I cooked them for 4 hours because we live in San Miguel de Allende, México at 1,900 m over the sea level. I'll cook them for next Thanksgiving! Thank you very much !
Im Straight OK....but listen, my man crush USED to be Manganelo but now is THIS GUY.
I’ll be cooking this for memorial day weekend
3 years later this videos still still doing work
Thank so much for the video
I am watching this in Australia, mid afternoon, and it is currently 42°C / 107.6°F. Not the ideal conditions for running an oven for hours, and yet… Damn you!
OK, I'll cheat and use my pressure cooker! Takes about 40min to achieve much the same thing. :D
How was it on the pressure cooker?
I made this today. I’ve never made a recipe that was so easy get such an incredible response. It’s a mini brisket on a cauliflower cloud. Heaven
I made this today for my wife, as part of her mother's day gift. WOW!!! It wasn't as pretty but damn it was good. Thanks for the guide.
Y'all. I just followed this video close as I could. Replaced the celery with mushrooms and put dried tomatoe slices over the ribs before baking. These ribs went over pain rice then magically disappeared.
I don't care what people might say about this channel. I'm in it to win it.
I had to subscribe after he cussed up a storm after the handle hit the rack 😂 my type of cooking channel
made this mashed cauliflower the other night and it was a huge hit. Its the first time I have ever made, or had it! So good!! Thank you!
My favorite Christmas song
OH HOLY SHIT
MY RIBS ARE PURELY HEAVEN
DONE ON TIME...AND DIVINE
I just made this recipe for the third time and each time it seems to taste better. Thank you so much for sharing this great recipe with us.
When making braised short ribs one ingredient you added was 2 cups of broth. I'm just checking that you said chicken broth, because I would have thought it would be beef broth.
Many cooks use beef, but many, like Sam substitute with chicken broth.
Chef Ramsey said beef or chicken either one
But it actually looks like beef broth so idk
Made these today. They are amazing. First time I made them and the family thought I was a hero.
“No preplanning in this fucking house!” Lmao love the rawness
Don't think I'm going to wait till New Years for this recipe 😂. Love the videos. Keep them coming!
My Christmas present was Japanese mayonnaise
Toby Brown you mean “mayonnaise”
We are not supposed to speak of Japanese Mayo anymore. It's just Mayo.
I got a hoagie from our favorite Italian deli and asked for it dry (no oil) so I could go home and add mayo. And pickled red onion.
Japanese mayo is my fav condiment so you're pretty lucky lol
I just pulled these out of the oven... OMG! Stupid yummy, couldn't wait to served them with the mash before I posted. I didn't use the beer(-beef broth for all the liquid,) and substituted dry thyme, still magical. If I have any gravy left over, I'll be adding it to mushrooms to make soup. MAKE THIS !!! Thank you Sam and company, Happy New Year.
Sam, you are more addictive than heroin. You should put Max in front of the camera to do a cooking segment of his own. He's seen enough of them!
Just a little update, I roasted the cauliflower first instead of steaming it, then put it in the food processor, added some cream cheese and sour cream (seasoned it, of course). I served it to a seven-year-old who hates cauliflower and he said he didn't like it... he LOVED it and had seconds. So thanks for the inspiration, Sam!
Amen,amen,amen!! Sam I want to come over for dinner!! You are the kingof the kitchen.
Sam, I just got back from the store and you post THIS?! DAMN YOU.
You know the drill Like Subscribe and hit that notification bell (I am not associated with the channel)
Already have and I'm a member of the channel too =D
They are stunning, I bought some and did not know how to braise, I do now, thank you sir.
No pre-planning in this "fun" house. I bet that is what he said.
riiiiiiiiight : ))
I heard "...this FOOD house"
AHAHAHAHHAHHA thought I was gonna fall off the chair with that one !
I used to watch his show on TV back when. He's a very unique cook,very rooted down to earth guy. He's a bit of a space case but it works for him in the kitchen.
"No pre-planning in this freaking household ". Lmao
Glad he didn't leave that out!
I watch a few channels where Irish people are sampling things from the US and other countries. I forget which video, but one of the things they advised to never do in an Irish pub: Never ask to have a Guiness mixed with anything unless you want to fight. LOL. Also never ask for a Car Bomb...for obvious reasons. That being said, I cannot wait to try this recipe...It looks amazing!
you didnt even chew was it that tender or you forced to swallow fast because it was so hot haahha
you're kind of right he didn't chew that much
There was a cut though.
I thought I was the only one who noticed that. Wow.
I’ve made it, slightly different and It is super tender and full of flavor
If you do it right They are that tender I make these twice a year A top 5 meal for me
That was fun. I’m cooking this right now. The ribs are on their second hour. Can’t wait!!!! Many thanks for doing this.
One important step missing which is a must is separating the fat from the sauce. I would have strained out the liquid and use a fat separator to do the job. Or if you don’t have one, put the sauce into a couple of glasses throw in the freezer for 20 mins and you will see a thick layer of fat you pull off the top. Think hockey puck, reheat your sauce it will not be greasy. Other than that great recipe.
darren stewart agreed, I was sad when I realized all the rendered fat created an oil slick
My husband & I made these braised ribs from your intentional leftovers book & they came out great. We made this mainly because we had a family chili cookoff the next day & wanted to use this recipe. Of course, the chili came out delicious & we won the cookoff.
I love how he has the same temper in the kitchen that I do, when the smallest thing goes wrong 😁
Sam I followed your recipe and my wife’s response, who usually does the cooking, told me they were restaurant quality. She normally eats them at Finka in Miami, Chef Eileen Andrade’s Restaurant, so her telling me this goes a long way. Thank you.
How can you make this in a larger scale? Besides 2 Dutch ovens,..ideas??
Javier Rios you could sear in batches and then braise in a big hotel pan wrapped TIGHT with foil.
Hey Sam, made this over the weekend. Anything braised is a must for me. This was REALLY good. Thanks for the recipe!
Did you use chicken broth or beef broth and what kind?
0:04 EEEEYYYY MAN!!!!
Made this today, I was teetering between using the red wine and using a double bock I had, and I went with the red wine because I didn't want to risk it -plus I got to drink half a bottle of wine along with it. In either way, it came fabulous, as everything else I have made under Sam's guy-dance! Thanks brother!
Just made these for my boyfriend and I. Substituted the 12oz of Guinness with 12 oz of Decoy Cabernet, they were AMAZING. Will definitely be making again. I think next time i will use more of all the vegetables.
Made these today for the first time. Another big hit with my kids
I enjoy how legit this guy is. no pre planning. it nice how you put that in the video
Got my short ribs today, following this when I make them tomorrow. When I make the cauliflower mash I always add just a lot of pepper, the cream and a nice heaping dollop of sour cream, delicious, makes me almost not miss mashed potatoes.
WHAT ARE THE ODDS?!!!! I started watching this videoooo, exactlyyy at 3:10, anddd i live in San Diego! MIND BLOWN.
One small beverage tip on the Sparkling Wine. Hold the cork firmly and turn the bottle. You’ll have more control over the cork, and less likely to have it go somewhere unintended. Hope that works for you.
I made the braised ribs this weekend... but I just added pieces of bacon 🥓 when I sautéed the onions etc It was amazing! Thanks for this recipe Sam! I will def make this again for a special occasion!
I made these last week and holy eff, freakin' awesome! Swear it was a restaurant quality dish. Great and simple recipe! Thanks!!
My Family came over for New Years lunch/dinner and I made this as per your recommendtion Sam and you were right! Oh holy poop were they good. My family used words like amazing, wow and oh my goodness to decribe. The short ribs came out just like on the video. I served with oven roasted garlic/rosemary new potatoes and a salad. Incredible!! Thank you and Happy New Year to you and yours!
Making this recipe for now the second time. SOOOOO GOOD! I just added small red potatoes to the pot instead of cauliflower mash.
Sam, around the 11th minute, I did realize I can't go on in life without your vids.. ! God bless you mate! Merry Xmas!
Sam, we just did your recipe, so delicious. Our Cauliflower mash came out a little too watery but they are such a great and light combination for the short ribs. Thank you again!!
The key to cauli mash is to not steam as long as Sam did.... steam until you think it's "not quite done"... i.e., the fork goes in, but with a push instead of "easily".... let the food processor do the "mashing" for you... you won't be sorry
I just stumbled up on this channel looking for a short rib recipe and now im bindge watching. So simple so easy inexpensive 👍👍👍
Love it! Working on these right now for NYE dinner. Now need to pick up some brut, champagne, or sparkling wine... Love the channel!
Your awesome my brotha! Always enjoy watching your videos cause they are not rehearsed. You always forget something. Lol. This is gonna be my dinner tonight man.
I made these short ribs over rice and had a plate made for my wife when she got off work. I would’ve gotten the special treatment if I hadn’t had too much to drink and gone to bed early.
Fist time cooking short ribs and this was just what i was looking for. Very delicious and easy to follow, thank you.
Made this tonight. Had stack of boneless short ribs, simply delicious Sam! Thank you, you are the Guy!!
This dudes recipes are 🤌🤌🤌
I love braised beef shirt ribs so much that I have the patience to study recipes from almost anyone, including this guy.
From GUATEMALA!!! Love your Show, I’ve been cooking all your recipes and they’re all amazing
Love your videos Sam. I’ve been watching them every night for months now. One day when I go south to San Diego I’ll visit your restaurants...that’s my plan. Cheers
Watched your newer braised short rib ragu yesterday, and then found this! Guess who is making this tomorrow!!!
Just did this with garlic mashed red potatoes and a cabernet sauvignon poured in rather than Guiness. So simple and so awesome!
We made this tonight for NYE and it was bomb af. Only thing we would do next time is add more veggies AND mushrooms. Thanks for the guidance. We've been watching you since PBS 5 years ago and are proud of your meteoric rise to success both commercial and on the line.
I’m in! Forget the crab we’re eating short ribs for New Years! Thanks for the inspiration.