Why Braised Short Ribs are a perfect make ahead meal.
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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Truly one of the most heartwarming dishes, recipe is up on my website as well: www.ethanchlebowski.com/cooking-techniques-recipes/red-wine-braised-short-ribs-1
One problem about cooking braised beef: beef is expensive out here, beef meat sold out immediately in markets and they don't sell fancy cuts like short rib or Tri tip or chuck roast
They just sell beef meat, and go (oh no don't worry the majority of cows butchered here are grass fed. Little to no marbling whatsoever)
Trim your mustache!
What brand and size Dutch oven do you have?
Worth a bonus thumbs down.
@@woodonfire7406 where do you live
I love how most food youtubers eat a bite and rave about how good it is, but then we have Ethan over here murdering an entire plate without saying a word.
Lol yes!
Doesn’t even use a knife. Just sticks his finger in there to hold the meat. Dude’s a savage caveman, and I’m here for it! 🍖
That's the real way you know it's good. No time for words.
😂😂😂😂👌
I don't think it's physically impossible to not murder the plate. This the kind od meal where the table goes quiet!
Ethan! I’ve been braising short ribs for 40 years. I wanted to try a new method, I followed your instructions completely. This is the best dish top to bottom that I’ve served my VIP dinner guests in ages. Folks, don’t skip the layer of mirepoix or the gremolata! Fabulous!
How did you reheat the mirepoix??
@@coolerkin I zapped it for just a few seconds
You’ve never made it correctly in those 40 years lol
@@franksindoneii5410 😂 I’ve made them deliciously for 40 years. Never put the mirepoix on top. Amazing!
@@MAMABRUNOSKITCHEN everyone is lying to you. They don’t want to hurt your feelings. Lets be real here
Once again, a simply put cooking experience that anyone can grasp. Beautiful video, Ethan. Best wishes!
Thank you, have a great day!
I'm a Chef and this is one of the best videos on how to properly cook this. Kudos
Awesome to see braised dishes, especially as the weather is getting cooler in the northeast!
dont talk about winter in new england. im not ready for that yet
"Winter is coming."
@chris kibodeaux not sure how you got that out of his comment
If you're up for it, try cow's tail: it's awesome when braised.
Well, guess I'm cooking again tonight. You're channel makes it so easy to cook. It's inspired how to take recipes and make them accessible to home cooks without losing the essence of the original recipe. Can't praise you enough for that
I have A cooking addiction. It’s 1030 wifeys almost in bed and I have short ribs 😔🤷🏿♂️ I’m off tmrw got craft beer and whiskey. It’s gonna be A good Monday LOL
Braised short ribs, lasagna, bolognese, etc. They all have that "so much flavor" and satisfying feeling to them. Really are some of the great foods of the world. Just about anything that cooks over the course of hours and hours.
I love making this dish for dinner parties - it's incredibly simple and full of flavours.
By the way, try shredding the short ribs and put a small "nest" of the meat on top of a mushroom risotto. Absolutely heavenly.
That's such a good idea! Omg. I make a really great mushroom risotto and these flavours would go so well together!
I really liked that you talked about how to make this ahead of time, then how to store and reheat. Pretty much every other video/recipe assumes you are going to cook something from 0 to 100 then immediately eat it with no left-overs and it's not reality.
This is my favorite thing about Ethan's channel. He knows and respects the fact that most people don't have time and energy to spend hours cooking every day.
@@VNdoug That and the fact he puts macros/protein content in a lot of his dishes
We gym bros appreciate it
Umm, it is reality, just not your reality. If you cook for a family this is gone from 0 to 100 and there is no leftover.
I'm not sure what his analytics look like, but I'd wager that for the majority of Ethan's audience, family cooking with zero leftovers is not what they're doing
Sure thing, for this dish it just makes more sense ahead of time IMO. It takes all the stress out too trying to do it in a single day. There have been a couple times where I started short ribs too late then the collagen hadn't broken fully down by dinner time but I was hungry so I settled for not completely flake apart meat!
Ethan: "I like to add 15 cranks of black pepper to mine"
*Cuts at 11*
Me: Noooooooooooooooooooooooooooo
I counted and was so disappointed Ethan didn’t show all 15 cranks!
I literally thought I was a sociopath for counting the cranks
Lol seriously I started counting and was like " hey what the f@ck?)
I thought he said 50 cranks (which to me makes sense), and just did a cut at 11 for time.
We shall never know if the 4 remaining cranks were completed.
I never realized that you could make this ahead like you showed. That's honestly why I've never ventured in to braising short ribs because I don't have 6 hours on a Tuesday night to cook and eat. Unless I want to be up and eating my dinner at midnight haha So glad you showed this. Can't wait to give it a go!
This is something you make in the weekends. And always make a large portion.
Lots of home cooks have a dish that "unlocked" their inner chef and got them cooking on a regular basis. For me, that dish was braised beef.
Definitely same here!
I'm so happy to see the sponsor man. God bless, you deserve everything you get.
new apt 2 :)
I just made this and holy crap, this is amazing. The gremolata is definitely NOT optional!!!!!
For anyone curious about "polenta", AKA cheese grits, it's a Southern US staple. I've literally never not had grits in my pantry. Make some just like he said, skip the milk, add whatever cheese you like that melts (gouda is my favorite, but American is classic). Then drop some scrambled eggs with either bacon or sausage and mix it all together. That's a Southern breakfast bowl.
All I need is some Tony Chachere's, butter and sugar
Was looking for short rib recipes to make valentine's tea for the Mrs and stumbled across this video this morning and figured I'd have a dabble, and oh my God it's a game changer.
The wife has already asked me to go buy more short ribs when I do the shopping on Friday so that I can prep this at the weekend ready to have next Tuesday or wednesday for tea, and she hadnt even finished eating when she made the request.
People often say "not all superheroes wear capes" and not only do I agree, but I salute you as you fly past my kitchen!
Ethan, you do a great job of showing a full recipe through video, while giving useful tips all along the way. I watch this and am very confident I could make this using this video. Keep it up.
Followed this recipe yesterday and ate it just now.
OMG this is better than what we have in a lot of the restaurants here, thanks a lot!!!
OH MY GOD! There is no words to describe how delicious and tempting this looks! 😍😍
Do it! It’s just as good as it looks.
You want to cream the meat?
@@randomguy9202 🤦🏻♀️
Killer video dude. I had some short ribs in the fridge, polenta in the cupboard then found this video. It's Tuesday here in Australia and I've already got Sunday night's dinner brining away in the fridge. Kudos.
I do these in my slow cooker overnight. Ridiculosly easy and comes out fantastic and perfect everytime.
May I ask what your recipe is for overnight ribs please, I have a slow cooker as I can prep meals in them helps me cope with my chronic illness?
@@platinumare You did not get the recipe, and he did not reply, you made this comment for no reason
@@ethanhenry3017 Duly noted, thank you.
I almost made the same dish yesterday, but with goat meat instead of beef, and I used Guinness beer instead of red wine as the braising liquid (served it with parmigiano polenta as well!). It was tasty!
Your channel is perfect for home cooks who love to make tasty food and are looking to level up. I'm subscribed to 6 or 7 food channels but yours is the one I always click on because you're hovering right above where I am with your hand out trying to pull me up there.
I just made this yesterday for my dads birthday - what an absolute showstopper! We ended up using thick pork ribs instead, but it still ended up just absolutely delicious. Thank you for the recipe and for giving my dad an amazing birthday gift!
At first, I thought your channel had excess information. But now that I’ve experienced cooking at home, your channel helps people avoid pitfalls. Thank you!
This looks amazing and for someone who is at work all week I appreciate u showing us it can be prepped before hand. Definitely going to try this out!
I always feel like Im the only one that loves the fatty part :) The part that Ethan refers to discard I would totally love :)
he puts it in another bowl. Anyone know what he does with it?
Thank you for this video. Very well explained for “newbies” like me. We need this type of recipes so that you can cook ahead of the day we’ll be eating.
Great recipe! Polenta recipe is a game changer! Stir for two minutes, cover and take off the heat. I was skeptical, but it works!
This is why I love my pressure cooker thing I can make any slow and low braised dish in like one third of the time
I hope your sponsors appreciate that you are the only youtuber who's ads i do not skip!
That short focus shot at @2:21 on the short rib was amazing. Perfect!
I made short ribs for NYE. Into the liquid I added an entire garlic bulb cut in half, several sprigs of thyme, 2 sprigs of rosemary, and a sprig of sage. Since I ate it right away, I didn't reduce the sauce to such a thick consistency, and it still had the fat in it, but OMG that sauce was savory to the max!
Nice vid!
My tip: add several cloves of rough chopped garlic to the mirepoix and a bit of porcini dust (ground dried porci mushrooms) to the sauce.
My short ribs didn't look anywhere as good as yours did from the store, I learned more about buying them from my local store. But these tasted amazing! The gremolata was a great touch to the final product and my wife really enjoyed these too. Thanks a bunch!
Thanks for your videos, Ethan. That thumbnail was a beauty. Watching this was torture, that meat looks SO tender!! Sending love from South Africa 🇿🇦
Just finished the first day prep of a braised chuck roast. Learned a lot from this video and applied it to my cooking. Best part about this is the variety you can introduce. Tomorrow I'll be reducing the sauce and reheating the meat and shredding it to make some delicious wraps
ah yes, the "finishing the dish montage" sometimes known as the "taste test", love it
Ethan, you may want to try my technique for polenta which absolutely positively CANNOT create any manner of lumps or inconsistency in the finished product:
1. Start by mixing together in the unheated cooking pot the full measure of polenta plus just enough of the measure of COLD water (or other cooking liquid) to loosen up the polenta a little and allow the whisk to make it through without force, but still causing the polenta to mound up on the whisk a little. If you poured in all the liquid at once, the solids would be too sparse to provide resistance and create a smooth mixture.
2. Whisk that until smooth.
3. Now gradually whisk in the remaining COLD liquid.
4. NOW start it over the heat and cook until done.
It's the exact opposite of centuries-old Kitchen Lore, but this is The Better Way, I assure you.
Thanks for this recipe, Ethan. I made it once and it was beautiful. Second time I made it I completed munted it. I think it was because i used a fan forced oven and it over-dried. To give it an extra kick i deglaze with a bit of apple cider vinegar and Worcestershire sauce. Keep it coming! Your recipes and teaching method are great
Genuinely the best braising video around. So helpful!
Love it! But... That one piece of carrot that you missed @2:31 on the plate is now going to ruin my sleep for months.
You do not understand how much satisfaction I felt when you said “polenta aka corn grits” literally no one acknowledges that it’s basically the same one just gets to be overpriced and fancy😂😂
And it also is one of the most popular bases in easter european cuisine.
What about corn meal?
No, seriously. Probably the best food channel I have seen. Awesome job, Ethan!
How should I warm the vegetables? Thanks for the recipe! You make it look easy and now I can’t wait to try this!
Wow my cooking vocabulary increased a lot after watching your video haha 🥹 beautiful chef ✨
My mouth is watering just thinking about what I ate the past 2 days. I did braising all wrong until I seen this video so I was hesitant to do it again but I’m so glad I did. Literally one of the best dishes I have ever had. Replaced the grits with mashed potatoes too but I might have to try grits to see what that’s about. Also I live in an apartment so I can’t smoke meat but I finally have something better than smoking.10/10
I am retired and cook for two. Company is coming for the holidays and I am trying to cook ahead for 11 people over a ten day period. Make ahead meals and stocks a must. You are taking the stress out of the holidays.
I actually just bought some short ribs, however I’m going to try and adapt this to sous vide
100%. You could sous vide the rib until the collagen turns to gelatin, then just make the sauce separately!
May want to do the ol' Kenji trick of adding some powdered gelatin to your stock so you still end up with a pan sauce that thickens properly, since the beef won't be cooking in it
For added plating beauty, you can remove the sinew and bone, place on a sheet tray or back dish and add a weight on top. It’ll press it into a uniform layer that you can cut into surprisingly even rectangles while cold. Reheat in a pan to get some additional caramélisation and then bast in the braising liquid
Interesting idea! I kind of prefer the fan fare of seeing the whole bone on the plate though it may not be as neat to eat!
@@EthanChlebowski I love both! Just a cool technique to use from time to time to mix it up 👹
Those ice cubes at the bottom trick was very cool
Ethan earns his likes and subs, he’s been super inspiring for me. Wife doesn’t know what has got me churning out dinners.
Watching this video made me intensely happy
You could be an engineer. I like the efficiency and the precise quantities and overal scientific approach.
Eyy this reminds me of the one Adam Ragusea made.
It's a classic dish. Beef in red wine sauce is everything French, and Polenta, a classical dish is a luxiourious switch around from Mash Potatoes. Learning from the Classics is the way to learn helpful techniques.
@@BigHenFor Definitely.
I make that all the time and it's so good! Can't wait to try this 🤩
I tried Adams recipe where you reduce the white wine braising liquid and it has almost this delicious licorice candy like sticky sauce. Amazing.
Yeah that recipe is fantastic
At first I wasn’t 100% sure about this dudes vids but he might be on top of foodtube rn
I made something similar a few weeks ago, and had enough to eat for a few days. It's convenient because you only do the work once. If you prepare everything, the week-day meal can be as short as ten minutes. Prepare some rice with that or boil some pasta, Everything works with this.
Arguably my favorite video of yours to date. Amazing. So much packed into one video. Easily becoming my SS tier cooking channel
Mustache is on point son!
Everytime I see it, I want to trim it.
I'm definitely making this on valentines day. The wife and I like to stay in on that day, because it's crazy out, and just cook together.
I love the Maillard reaction. I want to make this dish, but I want to sub out the beef short ribs with another tough cut of beef. If I can make whatever cut of beef come out tender and enjoyable, then I'll grant that my understanding of the Maillard process has improved. If the choice of beef comes out like a boot, then I'll conclude that I need to re-watch this video.
Ethan hooking it up with that good Valentine's Day recipe.
Ethan, I love and appreciate your videos! You do all the hard research work for us, and all we have to do is just follow the steps you lay out. The end result is always supreme. Thank you.
Love the video man appreciate them all the way from fiji 🇫🇯
That ice cube trick was super cool
i also found that you can blend the vegetables into the sauce, it's pretty good
We’ve been making short ribs for a long time and our recipe is very similar to this. The only thing I can add is that Wegmans has vaccum packed ribs that are really great.
My partner is vegan so I don't normally make meat at home. However, I decided to give this a try as a hobby recipe. It turned out incredible! You get so much bang for the minimal effort required. I didn't have polenta on hand so I made a masa harina porridge with parmesan.
I only wish my partner had a different diet so she could enjoy it with me. Thanks for the excellent work @Ethan!
I can’t believe she could resist this ! LOL !
We had this for dinner tonight and it was a big hit. I made it two days ago and "finally" got to eat it. The gremolata .... meh.... but it didn't need it. I'll certainly make it again.
Thank you king 💪🏼🙌🏼
I don’t live under a rock 🪨 but I just discovered your channel and I’ve marathon it!! OMG! Fantastic Thank you for clear precise instructions on delicious dishes ❤
omfg, that 4k shot of the seared meat at 2:22 can probably be the best food shot I've seen in my life
I actually love the braised aromatics and plate them with the sauce.
One of my favorite dishes at Olive Garden when I was a kid was the beef tortellini which consisted of beef braised short ribs. They don't make it anymore. Maybe I can try to mix this cooking of the beef ribs with the pasta/sauce some how.
I made these when this recipe first came out with my boyfriend and it was 🔥 now I’m making them again 2 years later with my fiancé 😍
I made this tonight and my husband and I loved it so much !! Thanks for this incredibly flavorful and actually pretty easy recipe 🤩
I prepared these yesterday and we ate them today. Yummy and fun to make.
This is epic recipe, helped me out a lot of evenings. Highly recommended.❤
Gremolata is the ideal garnish. This looks awesome.
Bro. I worked with my dad as a gourmet meal prep for years, he would make this exact dish, I had never had anything like it before
Hello Ethan and fellow cooks. I love this recipe. I have substituted this for chuck roast. While the chuck roast is very, very tasty, the short rib does beat it out. Why? The fat. The added flavor from the short rib fat, can't be discounted. However, you do get more value from the chuck, so its up to you! I like to alternate it. Thank you, Mr. Chlebowski. This is the best recipe I have ever found. My wife loves it!
What a great video. Ethan delivering real cooking advice and recipes that actual normal cooking enthusiasts can consume
What a beautiful extended ad for red wine! I need to view more ads!
That looks amazing. Great work as always, Ethan!
delicious, clearly presented...thanks from Vancouver!
Love short ribs, but have never made them…until now…I’ll definitely try it…easy! Thanks Ethan!
Much like the Tuscan Black Pepper Rib recipe, cept they use a lot of black pepper, garlic, sage and bay leaves and rosemary on top of everything you have used here.
Big AHA moment watching this - I smoke a lot of meats, and your explanation of collagen to gelatin and spending time at the desired temp vs simply reaching it suddenly made me realize why meat is rested in a super-insulated cooler for hours after reaching internal temp. I feel like I just bridged a big gap, and for all the BBQ vids I’ve watched nobody’s ever explained the “why” of that step. Thanks man!!
Smoking is actually similar to braising, in that the meat is cooked slowly to convert the gelatin - but the resting afterwards is usually to help the fat and juices re-distribute throughout the meat, commonly called "resting"
The ribs can also be lightly coated with an all purpose flower before searing to help achieve a nice crunch along with thickening the gravy during the braising process 😉
all purpose flower? would a dandelion work or is this more of a chrysanthemum type situation
@@JustCallMeCharlie We use the lilac, of course. 😄🤣 Thanks autocorrect LMAO
I never tried polenta, but I was sold on the short ribs before I even clicked the thumbnail. Can't wait to cook this meal!
The thumb nail alone of the final product made me like this video!
Having a dinner party tomorrow night, perfect timing
I make short ribs all the time ... didnt know about the collagen to gelatin trick but will do it next time - good job!!!
The most powerful stache on YT :-)
I just made your Hoagie Rolls yesterday, to great success.
Really enjoyed the very manageable steps once you broke it down. I will be making this
A good use for the rendered fat from after its congealed is to fry cut up potatoes in it
I love this meal and also make a very similar dish with braised chuck/arm roast. IMO it's hard to find anything better to braise than chuck roast.
Thank youuuuu u made brasing so easy to understand I will be trying this recipe today 👌