SHOW ME YOUR BRAISE! If you make this one, let me know how it turns out. Get 50% off your first order of CookUnity meals - go to cookunity.com/brianl50 and use my code BRIANL50 at checkout to try them out for yourself.
For Polenta: The only good tasting ground cornmeal I can get locally is a brand of 'grits' which has an uneven grind causing the problems you mentioned, BUT I FOUND A SOLUTION. If you toast the polenta grains, add the cold milk, and then stick it in the fridge overnight, and then do the cooking from that point the next day, you end up with perfect Polenta that cooks faster and never gets a lump and is less likely to burn to the bottom of the pot. I have since learned that someone at serious eats or cooks illustrated or somewhere like that supposedly published this idea, so I can't claim to be the 'inventor', but even so, try the overnight soak, it really works. I really enjoy your channel, as a fellow former fine dining cook and chef, I relate well to your techniques, and since my experience is all twenty years old, I find you have a lot of modern innovations and ideas that were not current when I was a pro. Your shepherds pie is without question the best recipe I've seen, and it's in heavy rotation here, and I really like your asian street food recipes especially the takoyaki. Thanks for the great channel.
We normally cook a chuck roast in the crock pot with a sliced onion and a heavy salting 8 hours on low. Cooked this braised beef recipe yesterday/today with a chuck roast and the beef was better than our least crock pot roasts but not as good as our best crock pot roasts (they seem to vary based on the cut itself since we always follow the exact same methodology). The reduced sauce though, was amazing! Overall, yours was better and I suspect would turn out more consistently good. We've made many of your recipes and I've got to say, the use of unflavored gelatin for beef stew, braised beef, etc is one of my favorite takeaways from your channel. And your oven meat browning technique. And your dope chili recipe. And all of your pizza recipes. And thank goodness for introducing me to Giardinierra. And gochujang and chili crisp. Sheesh, keep up the good work.
Over the past few weeks I did the Chili (the dope 4 hour one, not the recent 30 min), Lobster Bisque (subbed shrimp), Keema Curry, and Sheetpan Apple Pie. I know i've done more, but thats what comes to mind just typing this out. All have turned out wonderful! In 2023 I really upgraded my cooking game, and your channel is a massive part of my success. Thank you, and keep it up in 2024!!!
Brian is my favorite TH-cam cook because everything he does is relatable and obtainable. I've made a bunch of his recipes and loved them. So many others just go too crazy, 99% of people can't or won't make their stuff
Thank you for not catering to an algorithm or filling your videos with memes. It's so refreshing to have straight forward, GOOD recipes and how to make them.
Fr...people squeezing their cringey standup routine into every single cooking video, doubling the length of it is getting old. First video I didn't have to watch at 2x speed.
Just made this for tonite's dinner. Overall it's a qualified success. I opted for the red wine over the stout which was a good choice for our tastes. The flavors are excellent, the meat is wonderfully tender and the work is manageable on a day that I am around the house to attend to the extended cooking time. But for my family's taste it's definitely too salty. I've made notes for myself for adjustments for future attempts, starting with only a very light salting of the beef if any. I will look for the low sodium versions of the beef stock and Better Than Bouillon (possibly reducing those amounts), and reduce the Worchester by half. And the 75% final reduction will be more like 50% to avoid over concentrating the sodium content. Don't get me wrong - the family really enjoyed the meal (I served with mushroom risotto and steamed green beans with toasted almonds) and voted unanimously to put it on the "do it again" list. I'll hope for the next attempt to to get the gold star.
I usually cook with red wine, was wondering how recipe would taste with Guinness, typically not a fan of Guinness. I suppose I also stay with red wine. Recipe looks amazing.
Thank you for including an alternative to cooking without the alcohol!! I don't get to see those suggestions very often and that is super helpful for those of us who do not drink!
8:07 Fair warning. I havent made the polenta specifically, but i havd made something similar with cornmeal. Make sure that thing is cooled well before tasting, unless if you dont want to taste anything for the rest of the day
Same! Wishing I had actually pulled the trigger on rewatching the recipe yesterday though - forgot about the overnight chill! Will just try to get it in the oven this morning and let it chill all day. Wishing us luck.
I made this for a dinner party this past weekend, and it was fabulous. After all the meat was gone there was still a lot of delicious sauce, so I saved it. A few days later I browned and cubed some chuck roast and cooked it in the leftover sauce for a couple of hours at 275. Very tasty!
I have tried now the pot roast and 30 min chili. Both were out of the park amazing! Thank you for posting a mix of “long-game” and short weeknight recipes.
Hey Bri, can't wait to work this one! Just made your recent Pot Roast recipe, and was rewarded..."This is one of the best things you've ever made" comment by the wife. Many thanks for your strong & entertaining game.
Made this on the weekend and it was absolutely fantastic. My short ribs had more bone and gristle than I wanted the family to deal with, so while reducing the sauce I removed all of that and was able to serve boneless meat smothered in that rich sauce that was much easier to deal with at the table. Incredible recipe. Thanks, Brian!
Made this recipe the other night, I thought it was gonna be a lot more labor intensive than my usual meals! The little extra labor was totally worth it! Restaurant quality is an understatement, this meal is better than most restaurants serve! Kudos Brian 👏🏼 nice job and thank you
We bought half a cow last year and have been working through a ridiculous amount of short ribs. I have not been satisfied with any of the recipes that I have made with them yet, but this one hit the mark. Going to do it one more time in the near future. Thank you for the alcohol free notes. The over night chill and fat removal was huge to improving this for us.
People aren't lying, it does take only 10 minutes to sautee onions. Now to caramelized which is what he is doing and says in the video specifically, that takes 20 minutes, or 45 minutes with wide cut onions. Know your terms, sauteing and caramelizing are two completely different cooking methods with different results and taste.
Been saving a package of short rib from the 1/2 cow we bought last summer for a recipe just like this. I'll be making this one soon. Really happy to have found your channel. Been watching it a lot lately.
Hey Bri, I've got some good friends coming over tomorrow night for dinner so I cooked this up this afternoon, it's in the fridge overnight. My house reeks of beef! It smells fantastic. The best thing? My prep tomorrow is easy.
First I was interested, but then you said this was a French onion soup inspired braise, and my mouth started salivating. I’m 1000000% making this on the weekend this week!!
After I made your pot roast a few weeks ago I was searching and hoping to find a short rib recipe. So excited to make this and your Basque cheesecake soon. We’re finishing off the 30 min chili this week. You’ve renewed this busy single mom’s excitement to try new recipes again. Thank you!
That was SO very good, and very easy to follow. The family loved it, even the 'hard to please' ones. My gang don't care for parmesan, so I added a bit more butter to the polenta, and seasoned it with cumin. You are a good teacher and I enjoy your channel a lot. Thank you!
To fix an unevenly ground cornmeal, soak the polenta overnight in water or milk, then drain it, and prepare normally. This will not only promote even cooking or irregular sized grains, but it also prevents lumps and helps prevent sticking issues. It greatly improves polenta even if it does have a very regular grain.
Another sub-in for demi-glace is an extra packet of gelatin dissolved in beef stock. Or use 2, one for the faux glacé and one for the packet added later.
I know I’m late here but I hope you see this Bri. I finally got to make this a few nights ago and I think this may be the best meal I’ve ever cooked. The flavor is just phenomenal. Thank you!
My mom made this exact meal new years eve 2022. I was sadly too sick to truly enjoy it but seeing that you made this video, maybe I'll give it a try this time!
Can'r wait to try this one, on the hunt for high quality beef ribs. Still cruising on the ' sheet pan pizza recipe ' I recently discovered. Hands down the finest pizza I have ever made. Used to bake them right on the stone. Thanks for everything Bri! And special thanks to all the great people who come here to comment !
Great recipe Brian, as usual. I'm from Mississippi and in the south we have a substitute for Polenta, called Grits which is very close you just cook it with a little less water or milk to get a similar texture. Thanks for the video
I must definitely admit that your style of home cooking is AWESOME! Oven techniques for browning meat love it! You and your recipes are a winner in my book. I did your last video on chili your way instead of mine... PERFECT! Never going back!
Thanks for the recipe! Polenta is kinda of a staple here in Brazil. Have you tried fried polenta? You just make some rectangles with leftover polenta and shallow fry it in some oil, throw some grated cheese on top to garnish.
Your big dog boule changed my life. I sub sourdough starter in instead of poolish for a quick sourdough. I also made the beef stew and pot roast and have been blown away by how good they are! Fantastic job
Absolutely can’t wait to try this one. Maybe Super Bowl Sunday! Way different than the finger food normally served on game day, but I think it will blow people’s minds!
Beautiful! I wanna make it! I have just baked the ciabatta yesterday and I am in love with it and so proud of myself!))) I am such a successful home cook now, everything turns out so good everytime I follow Brian's instructions! Much love from Canada!
This looks great! I made your Beef Burgundy Recipe and ended up using chuck short rib! that turned out incredibly well! and of course I made baguettes to go along!
you are my comfort youtuber and just wanted to let you know how much i love watching each and every one of your videos. i hope one day you will tackle cambodian cooking
Whoa! Whoa! Whoa! I'll rightly admit I don't cook polenta often enough to have mastered it, but to say it's as good as the food of the GODS that is Mashed Potatoes is a bold move. 🤣
The short ribs look great! I have a question about pizza though. What are your thoughts on using a poolish for pizza dough? I notice that you use preferments in your bread recipes frequently, but I can't find any examples of you recommending a poolish for pizza dough. If I plan ahead and have the time, will a poolish improve the flavor of a finished pizza?
I no longer have a rice cooker, but my old rice cooker had a polenta setting and it was amazing! Seriously, I made polenta more often than rice in that rice cooker. (I no longer have it because it was massive and I’m no longer cooking for 9 people every night.)
I will never make this, & that's OK, but consequently I was even more compelled to smash the "like" button & leave this comment just to support the channel in a tiny way. Love this channel, always. 💯
I've made your chili con carne twice in the last week, it's delicious. I also made the taco pizza and one hour pizza recently too! But, my favorite recipe of yours by far is your ceasar salad, it is EPIC. Love your stuff, keep it up please
YES! I’ve been waiting for Bri-guy to make braised short ribs. 2 questions: 1) I’d like to half the recipe. My braiser is only 3.5 quarts. Should I make any adjustments other than half all the ingredients? 2) Can I use zero alcohol Guinness? Seems like it would work fine but wanted to check. Thank you Bri!
I got turned on to short ribs a few years ago when I used a gift card at a restaurant. I got the short ribs because they were a bit pricey, and I wanted to kill the gift card. I was blown away by how great the meat was! Sooo tender. Sooo flavorful. Since then, I've gotten the dish a few more times. I can't say it has replaced NY strip as my favorite beef, but it's close.
Don't the benefits of browning in the pan you're going to braise in outweigh the pitfalls? To avoid the single-side seal issue, you could flip them around different sides? Maybe the gain is not worth the effort. Curious for your thoughts
After making this exactly with no substitutions except the recommended 25g BtB instead of Demi, I found it needed some adjustment. The sauce really needed to reduce alot which is fine but I felt ended with a bitter taste I think from the Guiness Stout. Adding some vinegar, brown sugar and black pepper helped a lot. Surprisingly less Umami than I thought too so a dash of MSG woke it up a bit too. (Yes I roasted nicely the beef exactly as suggested and deglazed all those pan drippings. Even used a high quality beef stock.) In my opinion I'm not a fan of the Stout. If you're hesitant too, might want to learn from me and go the red wine route Brian suggested.
Wish I had… just finished making this. Was already nervous when I first started braising as the bitterness was overpowering. That mellowed during the reduction, but the 25g bouillon sub I think led to way too much salt. Not inedible but very salt forward. I left the polenta unsalted to accommodate. I saw another comment as well saying they found the salt content too high. I even used unsalted stock.
@ I’m not surprised. I did not salt the meat as heavily as he recommends and never do for braises it’s simply unnecessary. I also don’t salt my aromatics. I had to add salt at the end because of it which is totally fine. For braises I always always error on the side of less salt up front until I’ve reduced my sauce completely.
I highly recommend making your own Demi-glace. Take a Saturday afternoon and make a big pot. Freeze them into smaller portions. Individually wrap them in plastic wrap and then into a ziplock to the freezer. I do this once a year. Whenever you need to kick up the beef flavor of anything you're just a step away. I make ice cube size for pan sauces and larger blocks for recipes like this.
Homemade demi-glace is delicious, but doing it this way is a lot more work, takes up a lot more space, takes a lot longer, and (At least nowadays and in my part of the world) costs a lot more money, for a result that isn't THAT much better than storebought
@@nhedan And picking up a Lean Cuisine is easier that making Melt in your Mouth Beef Braised Short Ribs. I assume people are watching this because they like to cook. 😁
Any use for the removed beef fat other than just discarding it? Could it maybe be used in the palenta instead of the butter? (for an obviously very different flavor profile) Added to pie crusts or lean meat stews maybe?
LOVE your channel! You've taught me how to cook :) These braised ribs were delicious, but is there any way to make the polenta a little more low cal? The amount of milk/butter/cheese, while ridiculously delicious, does add a lot of calories to this dish. Any advice? Thank you!
Made it over mashed potatoes. I used wine instead of beer, only because I have a lot of wine and didn’t want to spend $10 on 2 cans of beer. It was ridiculously delicious!!! How can I send you a picture?
By sweet onions do you mean vidalias? Gonna cook this this weekend but most likely with chuck because short rib here in Québec City is kinda hard to find, can’t wait!!
Making them right now! Here’s a tip. I had a hard time nestling all the meat in the pot. It just didn’t seem like there would be any way to get them to fit. So I removed enough liquid so that I could better see the bottom and “Tetris” them in there. Once all meat was in, I was able to pour back in almost all of the liquid….the rest I am saving to pour back in later after its braised for a bit
SHOW ME YOUR BRAISE! If you make this one, let me know how it turns out. Get 50% off your first order of CookUnity meals - go to cookunity.com/brianl50 and use my code BRIANL50 at checkout to try them out for yourself.
Love your content 😊😊😊❤❤
For Polenta: The only good tasting ground cornmeal I can get locally is a brand of 'grits' which has an uneven grind causing the problems you mentioned, BUT I FOUND A SOLUTION.
If you toast the polenta grains, add the cold milk, and then stick it in the fridge overnight, and then do the cooking from that point the next day, you end up with perfect Polenta that cooks faster and never gets a lump and is less likely to burn to the bottom of the pot.
I have since learned that someone at serious eats or cooks illustrated or somewhere like that supposedly published this idea, so I can't claim to be the 'inventor', but even so, try the overnight soak, it really works.
I really enjoy your channel, as a fellow former fine dining cook and chef, I relate well to your techniques, and since my experience is all twenty years old, I find you have a lot of modern innovations and ideas that were not current when I was a pro. Your shepherds pie is without question the best recipe I've seen, and it's in heavy rotation here, and I really like your asian street food recipes especially the takoyaki. Thanks for the great channel.
We normally cook a chuck roast in the crock pot with a sliced onion and a heavy salting 8 hours on low. Cooked this braised beef recipe yesterday/today with a chuck roast and the beef was better than our least crock pot roasts but not as good as our best crock pot roasts (they seem to vary based on the cut itself since we always follow the exact same methodology). The reduced sauce though, was amazing! Overall, yours was better and I suspect would turn out more consistently good. We've made many of your recipes and I've got to say, the use of unflavored gelatin for beef stew, braised beef, etc is one of my favorite takeaways from your channel. And your oven meat browning technique. And your dope chili recipe. And all of your pizza recipes. And thank goodness for introducing me to Giardinierra. And gochujang and chili crisp. Sheesh, keep up the good work.
I can not find any that say what you show in the video, is grits okay?
What if you want to make it all in one day??😢
Over the past few weeks I did the Chili (the dope 4 hour one, not the recent 30 min), Lobster Bisque (subbed shrimp), Keema Curry, and Sheetpan Apple Pie. I know i've done more, but thats what comes to mind just typing this out. All have turned out wonderful! In 2023 I really upgraded my cooking game, and your channel is a massive part of my success. Thank you, and keep it up in 2024!!!
Well done, dude. I love hearing that!
Same! Brian has been turning out next level, practical recipes recently and my wife loves him for that 😂.
Try the faux bourguignon next. It will change your life.
Brian is my favorite TH-cam cook because everything he does is relatable and obtainable. I've made a bunch of his recipes and loved them. So many others just go too crazy, 99% of people can't or won't make their stuff
I made that bisque too man was it delicious!! That's actually how I found this channel
Thank you for not catering to an algorithm or filling your videos with memes. It's so refreshing to have straight forward, GOOD recipes and how to make them.
Fr...people squeezing their cringey standup routine into every single cooking video, doubling the length of it is getting old. First video I didn't have to watch at 2x speed.
Gen Z is becoming more cringey than Boomers.
I always appreciate your sensitivity to folks who are gluten or alcohol free.
My son has celiac, I agree!
Heh, on the other hand this vid is pretty triggering for those that have sensitivity to onions!
Just made this for tonite's dinner. Overall it's a qualified success. I opted for the red wine over the stout which was a good choice for our tastes. The flavors are excellent, the meat is wonderfully tender and the work is manageable on a day that I am around the house to attend to the extended cooking time. But for my family's taste it's definitely too salty. I've made notes for myself for adjustments for future attempts, starting with only a very light salting of the beef if any. I will look for the low sodium versions of the beef stock and Better Than Bouillon (possibly reducing those amounts), and reduce the Worchester by half. And the 75% final reduction will be more like 50% to avoid over concentrating the sodium content. Don't get me wrong - the family really enjoyed the meal (I served with mushroom risotto and steamed green beans with toasted almonds) and voted unanimously to put it on the "do it again" list. I'll hope for the next attempt to to get the gold star.
Made this this weekend and it’s seriously one of the best things I’ve ever made and eaten. Unbelievably good. Not too fiddly or difficult. ❤
Thanks Brian! I love short ribs. I'm not a Guinness fan so I will be trying this recipe with the red wine.
Thanks for watching Ken!!!!!
I usually cook with red wine, was wondering how recipe would taste with Guinness, typically not a fan of Guinness. I suppose I also stay with red wine. Recipe looks amazing.
Thank you for including an alternative to cooking without the alcohol!! I don't get to see those suggestions very often and that is super helpful for those of us who do not drink!
This is fantastic!!! Thank you for the mention. The dish looks absolutely phenomenal! Can't wait to try it. ☺- Sarena
8:07
Fair warning. I havent made the polenta specifically, but i havd made something similar with cornmeal. Make sure that thing is cooled well before tasting, unless if you dont want to taste anything for the rest of the day
This will be my Valentine's Day dish! Brian always coming in clutch
Same! Wishing I had actually pulled the trigger on rewatching the recipe yesterday though - forgot about the overnight chill! Will just try to get it in the oven this morning and let it chill all day. Wishing us luck.
I made this for a dinner party this past weekend, and it was fabulous. After all the meat was gone there was still a lot of delicious sauce, so I saved it. A few days later I browned and cubed some chuck roast and cooked it in the leftover sauce for a couple of hours at 275. Very tasty!
I wholeheartedly endorse the squiggle becoming an officially recognized unit of measurement.
What about the squizzle?
@@brucelachey8854 or the squeezer?
I have tried now the pot roast and 30 min chili. Both were out of the park amazing! Thank you for posting a mix of “long-game” and short weeknight recipes.
This just made my family so happy and thankful this Christmas. Thanks, Brian and his team!
Hey Bri, can't wait to work this one! Just made your recent Pot Roast recipe, and was rewarded..."This is one of the best things you've ever made" comment by the wife. Many thanks for your strong & entertaining game.
Made this on the weekend and it was absolutely fantastic.
My short ribs had more bone and gristle than I wanted the family to deal with, so while reducing the sauce I removed all of that and was able to serve boneless meat smothered in that rich sauce that was much easier to deal with at the table.
Incredible recipe. Thanks, Brian!
Made this recipe the other night, I thought it was gonna be a lot more labor intensive than my usual meals! The little extra labor was totally worth it! Restaurant quality is an understatement, this meal is better than most restaurants serve! Kudos Brian 👏🏼 nice job and thank you
Thanks for trying it!
On the topic of beef and caramelly onions being S-tier, I would love to see a full tier breakdown episode on classic combos!
Nice, an old school chefy Lagerstrom banger. I've never used stout for short ribs. Gonna give that a try!
We bought half a cow last year and have been working through a ridiculous amount of short ribs. I have not been satisfied with any of the recipes that I have made with them yet, but this one hit the mark. Going to do it one more time in the near future. Thank you for the alcohol free notes. The over night chill and fat removal was huge to improving this for us.
Polenta fries are also awesome. Just pore it on a tray. Cool it. Cut into thick fries and bake in the oven for 25 min at 200c.
I’m following you just because you were honest and said it takes 20 minutes to sautée onions. FINALLY!!! No more “about 5 to 10 minutes” lies
People aren't lying, it does take only 10 minutes to sautee onions. Now to caramelized which is what he is doing and says in the video specifically, that takes 20 minutes, or 45 minutes with wide cut onions.
Know your terms, sauteing and caramelizing are two completely different cooking methods with different results and taste.
Been saving a package of short rib from the 1/2 cow we bought last summer for a recipe just like this. I'll be making this one soon. Really happy to have found your channel. Been watching it a lot lately.
Hey Bri, I've got some good friends coming over tomorrow night for dinner so I cooked this up this afternoon, it's in the fridge overnight. My house reeks of beef! It smells fantastic. The best thing? My prep tomorrow is easy.
First I was interested, but then you said this was a French onion soup inspired braise, and my mouth started salivating. I’m 1000000% making this on the weekend this week!!
After I made your pot roast a few weeks ago I was searching and hoping to find a short rib recipe. So excited to make this and your Basque cheesecake soon. We’re finishing off the 30 min chili this week. You’ve renewed this busy single mom’s excitement to try new recipes again. Thank you!
Looks fantastic! Saved it for a cold weekend (currently in the middle of a heat wave) Love to cook these amazing recipes for my family. Thanks Brian!
That was SO very good, and very easy to follow. The family loved it, even the 'hard to please' ones. My gang don't care for parmesan, so I added a bit more butter to the polenta, and seasoned it with cumin. You are a good teacher and I enjoy your channel a lot. Thank you!
These were phenomenal. Probably the best thing I've made and I've made plenty of your awesome meals. Thanks for sharing your talent and expertise!
To fix an unevenly ground cornmeal, soak the polenta overnight in water or milk, then drain it, and prepare normally. This will not only promote even cooking or irregular sized grains, but it also prevents lumps and helps prevent sticking issues. It greatly improves polenta even if it does have a very regular grain.
Brian, Chef to chef your the only channel I always trust the recipes to actually be awesome. Looks great 👍🏻
Another sub-in for demi-glace is an extra packet of gelatin dissolved in beef stock. Or use 2, one for the faux glacé and one for the packet added later.
I know I’m late here but I hope you see this Bri. I finally got to make this a few nights ago and I think this may be the best meal I’ve ever cooked. The flavor is just phenomenal. Thank you!
My mom made this exact meal new years eve 2022. I was sadly too sick to truly enjoy it but seeing that you made this video, maybe I'll give it a try this time!
I've recently become gluten sensitive, sadly, so I really love the substitute here! Will give this a try!
I love that you showed us ways to substitute stuff if we don't have it 😊
Can'r wait to try this one, on the hunt for high quality beef ribs.
Still cruising on the ' sheet pan pizza recipe ' I recently discovered.
Hands down the finest pizza I have ever made. Used to bake them right on the stone.
Thanks for everything Bri!
And special thanks to all the great people who come here to comment !
Braised shorties with polenta was a bestseller at the restaurant I used to work at...
You hit the nail on the head here!
Great recipe Brian, as usual. I'm from Mississippi and in the south we have a substitute for Polenta, called Grits which is very close you just cook it with a little less water or milk to get a similar texture. Thanks for the video
I must definitely admit that your style of home cooking is AWESOME! Oven techniques for browning meat love it! You and your recipes are a winner in my book. I did your last video on chili your way instead of mine... PERFECT! Never going back!
Love that IKEA garlic 🧄 press. Have the same one and it’s still impressive after 15 years. Recipe looks amazing!!
Thanks for the recipe!
Polenta is kinda of a staple here in Brazil.
Have you tried fried polenta? You just make some rectangles with leftover polenta and shallow fry it in some oil, throw some grated cheese on top to garnish.
another side dish that is pretty underrated imo is greek puréed yellow split peas (fava). it has very earthy and sweet flavors that are unmatched
Your big dog boule changed my life. I sub sourdough starter in instead of poolish for a quick sourdough. I also made the beef stew and pot roast and have been blown away by how good they are! Fantastic job
Love the video, thank you!! Would you have any recommendations for subbing out the worcestershire and tomato paste? Nightshade allergy really sucks...
Absolutely can’t wait to try this one. Maybe Super Bowl Sunday! Way different than the finger food normally served on game day, but I think it will blow people’s minds!
Beautiful! I wanna make it! I have just baked the ciabatta yesterday and I am in love with it and so proud of myself!))) I am such a successful home cook now, everything turns out so good everytime I follow Brian's instructions! Much love from Canada!
Making this tonight. I feel it's a cool riff on Carbonnade Flamande. I used a Belgian Trappist beer in place of stout.
This looks great! I made your Beef Burgundy Recipe and ended up using chuck short rib! that turned out incredibly well! and of course I made baguettes to go along!
you are my comfort youtuber and just wanted to let you know how much i love watching each and every one of your videos. i hope one day you will tackle cambodian cooking
Whoa! Whoa! Whoa! I'll rightly admit I don't cook polenta often enough to have mastered it, but to say it's as good as the food of the GODS that is Mashed Potatoes is a bold move. 🤣
The short ribs look great! I have a question about pizza though. What are your thoughts on using a poolish for pizza dough? I notice that you use preferments in your bread recipes frequently, but I can't find any examples of you recommending a poolish for pizza dough. If I plan ahead and have the time, will a poolish improve the flavor of a finished pizza?
Looks great! Maybe you could substitute that reserved beef fat for some of the butter for beefy flavor in the polenta and so nothing goes to waste :)
I love polenta! I like to make a "sheet pan" polenta with spinach leaves (baked to harder consistency) which I use instead of noodles to make lasagna.
I was waiting for the day you did short ribs. Wasn't disappointed.
I no longer have a rice cooker, but my old rice cooker had a polenta setting and it was amazing! Seriously, I made polenta more often than rice in that rice cooker. (I no longer have it because it was massive and I’m no longer cooking for 9 people every night.)
This will be great for Valentine’s Day! I made your Coq Au Van and it was terrific!
Man, I look forward to Thursday every week because of these video drops. I'll be making this one on Sunday..
Make this at home and it is one of my all time favorite dishes. My guests go nuts! Well done, sir!
I will never make this, & that's OK, but consequently I was even more compelled to smash the "like" button & leave this comment just to support the channel in a tiny way. Love this channel, always. 💯
I've made your chili con carne twice in the last week, it's delicious. I also made the taco pizza and one hour pizza recently too! But, my favorite recipe of yours by far is your ceasar salad, it is EPIC. Love your stuff, keep it up please
YES! I’ve been waiting for Bri-guy to make braised short ribs. 2 questions:
1) I’d like to half the recipe. My braiser is only 3.5 quarts. Should I make any adjustments other than half all the ingredients?
2) Can I use zero alcohol Guinness? Seems like it would work fine but wanted to check.
Thank you Bri!
I made your Beef Pot Roast on Christmas and it was a massive hit
This looks like a great recipe but I would strain the cooking liquid before reducing for silky smooth gravy.
I’d love it if you could do a video on a classic Swiss steak. So simple but so tasty. Hearing your onion gravy for the meatloaf made me think of it.
Do you put the garlic in with the onions because that variety cooks in a similar time?
This looks great! I’d really love to see your take on a “Mom style” American goulash. I love your one pot recipes.
You got me drooling, Brian! You got me drooling!!!!!!
Man, you always do it better. ❤ I love to make your recipes. So flavorful. Thanks for another good one Brian.
Going to the store now to get some short ribs as I watch this vid, so hungry for this comfy food!!
1.27 mil! I remember when you were just a tiddly little channel. Our Bri is a rockstar now 🕶
This was awesome. Definitely will make again!
I got turned on to short ribs a few years ago when I used a gift card at a restaurant. I got the short ribs because they were a bit pricey, and I wanted to kill the gift card. I was blown away by how great the meat was! Sooo tender. Sooo flavorful. Since then, I've gotten the dish a few more times. I can't say it has replaced NY strip as my favorite beef, but it's close.
Don't the benefits of browning in the pan you're going to braise in outweigh the pitfalls? To avoid the single-side seal issue, you could flip them around different sides? Maybe the gain is not worth the effort. Curious for your thoughts
After making this exactly with no substitutions except the recommended 25g BtB instead of Demi, I found it needed some adjustment. The sauce really needed to reduce alot which is fine but I felt ended with a bitter taste I think from the Guiness Stout. Adding some vinegar, brown sugar and black pepper helped a lot. Surprisingly less Umami than I thought too so a dash of MSG woke it up a bit too. (Yes I roasted nicely the beef exactly as suggested and deglazed all those pan drippings. Even used a high quality beef stock.) In my opinion I'm not a fan of the Stout. If you're hesitant too, might want to learn from me and go the red wine route Brian suggested.
Wish I had… just finished making this. Was already nervous when I first started braising as the bitterness was overpowering. That mellowed during the reduction, but the 25g bouillon sub I think led to way too much salt. Not inedible but very salt forward. I left the polenta unsalted to accommodate. I saw another comment as well saying they found the salt content too high. I even used unsalted stock.
@ I’m not surprised. I did not salt the meat as heavily as he recommends and never do for braises it’s simply unnecessary. I also don’t salt my aromatics. I had to add salt at the end because of it which is totally fine. For braises I always always error on the side of less salt up front until I’ve reduced my sauce completely.
Great simple recipe. Im curious tho about the garlic burning with it being added at the same time as the onions (20 min cook time).
Definitely trying this. Love braised short rib
I highly recommend making your own Demi-glace. Take a Saturday afternoon and make a big pot. Freeze them into smaller portions. Individually wrap them in plastic wrap and then into a ziplock to the freezer. I do this once a year. Whenever you need to kick up the beef flavor of anything you're just a step away. I make ice cube size for pan sauces and larger blocks for recipes like this.
Homemade demi-glace is delicious, but doing it this way is a lot more work, takes up a lot more space, takes a lot longer, and (At least nowadays and in my part of the world) costs a lot more money, for a result that isn't THAT much better than storebought
@@nhedanhis reward/differentiator is the pride
@@nhedan And picking up a Lean Cuisine is easier that making Melt in your Mouth Beef Braised Short Ribs. I assume people are watching this because they like to cook. 😁
@@darbygreen2857 you can't be pretentious and stupid. Choose one
You can definitely be a douche bag though. Congrats! @@johnmisley5411
This came out amazing. The leftovers were even better bc they had extra time to absorb the juices and flavor.
Fabulous, Restaurant Quality Recipe here!! This is going in my kitchen book to make, often. Thank you, Brian 🙏🏼🔝❤️
Any use for the removed beef fat other than just discarding it?
Could it maybe be used in the palenta instead of the butter? (for an obviously very different flavor profile)
Added to pie crusts or lean meat stews maybe?
Can't wait to make it. Looks amazing. Thanks Brian.
Picked up some beef cheeks which I almost never see in the stores. Going to try them with this recipe.
LOVE your channel! You've taught me how to cook :)
These braised ribs were delicious, but is there any way to make the polenta a little more low cal? The amount of milk/butter/cheese, while ridiculously delicious, does add a lot of calories to this dish. Any advice? Thank you!
Is the demi-glace a sort of substitute for the fond that would have developed if the short ribs were seared in the Dutch oven?
I've never had Polenta, but grits are super easy to come by here. Is it worth the search for the more expensive polenta?
Made it over mashed potatoes. I used wine instead of beer, only because I have a lot of wine and didn’t want to spend $10 on 2 cans of beer. It was ridiculously delicious!!! How can I send you a picture?
Polenta is my confort food
Pretty versatile aswell
I add some porcinni mushrooms turned out great
By sweet onions do you mean vidalias? Gonna cook this this weekend but most likely with chuck because short rib here in Québec City is kinda hard to find, can’t wait!!
Hey Bri, If we have enough time would an overnight dry brine work for this? Or would it end up over salted?
How is your sheet pan so clean?
Easy and absolutely delicious ❤
Hey Bri, what do you think of using non-alcoholic beer/malt beverage instead of stout? Will it work?
Im cooking the whole tunkutsu ramen this weekend for 4 friends. Home made noodles and all. Can't wait!
Looks amazing, can't wait to try it
Just picked up some short ribs from Bolyard’s to make this weekend.
Making them right now! Here’s a tip. I had a hard time nestling all the meat in the pot. It just didn’t seem like there would be any way to get them to fit. So I removed enough liquid so that I could better see the bottom and “Tetris” them in there. Once all meat was in, I was able to pour back in almost all of the liquid….the rest I am saving to pour back in later after its braised for a bit
Another tip, it took forever to get to the viscosity I wanted….emulsifying it helped
Q: What was that solid plate you had on the oven rack?
This is fantastic. I also love the gluten- and alcohol-free subs! 🙌