THE MOST TENDER BEEF SHORT RIBS EVER | EASY BEGINNER FRIENDLY RECIPE TUTORIAL
Hey y'all! On today's episode, we are making a classic dish which is Red Wine Braised Short Ribs! All you need is a few simple ingredients and a dutch oven to get this party started! Check it out!
#dinnerrecipe #shortrib #shortribs
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Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 2 Prep Time: 10 Mins Cook Time: 3-6 Hours OVEN TEMP: 375DF
- 1.5 to 3 Lbs Short Ribs ( This recipe does not need to be doubled if using 8 ribs. Only adjust the seasonings by 1/2 or to taste.)
- 2 Tsp Kosher Salt
- 1 Tsp Coarse Black Pepper
- 1 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1.5 Cups Red Wine (Cabernet)
- 1 Tbsp Duck Fat
- Olive Oil or Avocado Oil
- 4 Cups Beef Broth
- 2 Tbsp Tomato Paste
- Mirepoix:
- 1 Medium Yellow Onion, Diced
- 1 Stalk Celery, Diced
- 1 Carrot, Peeled and Diced
- Salt to Taste
- 2 Peeled & Crushed Garlic Cloves
- 3 Sprigs of Thyme
- 1 Bay Leaf
- 1/4 Tsp Crushed Peppers
- Additional Salt, Seasoned Salt, or Cajun Seasoning to Taste
chuck roast beef in the instant pot | recipe
4 lbs chuck roast beef
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp seasoned salt
2 tbsp meat seasoning
1 tbsp complete seasoning
1 tbsp smoked paprika
1 tsp black pepper
mustard oil or any oil of your choice
small mini potatoes: as much as you like
carrots
1 large onion chopped
4 small bell peppers Chopped
2 tbsp minced garlic
few stalks thyme
2 stalks Rosemary
1 cup tomato sauce
1 1/3 cup beef stock
2 tbsp brown braising sauce
2 tbsp Worcestershire sauce
1/4 cup flour
2 tbsp brown sugar
2 tbsp reserved seasoning from the meat.
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HONEY BALSAMIC SKIRT STEAK and GORGONZOLA WEDGE WITH HOMEMADE RANCH DRESSING
HONEY BALSAMIC SKIRT STEAK and
GORGONZOLA WEDGE WITH HOMEMADE RANCH DRESSING
1 skirt steak
¼ cup balsamic
2 teaspoons Worcestershire
1-2 Tbl honey
2 tsp ground mustard
1 Tbl brown sugar
In a small bowl, whisk together the marinade. Pour over the skirt steak in a zip top bag. Allow to marinate for 30 minutes. Remove the steak from the marinade, pat dry, and grill for about 5 minutes per side on a preheated grill. Cover with foil and allow to rest for 10 minutes before slicing against the grain.
GORGONZOLA WEDGE WITH HOMEMADE RANCH DRESSING
½ cup sour cream
1 cup mayonnaise
½ cup buttermilk
1 garlic clove, finely minced
2-3 Tablespoons fresh dill, minced
1 Tablespoon flat parsley, minced
1 Tablespoon shallot, finely minced
1 teaspoon dijon mustard
1 dash worcestershire
1 teaspoon fresh lemon juice
A few shakes of red pepper flakes
Salt to taste
Whisk together all ingredients in a small bowl. Taste for seasoning and adjust. Allow to chill for 30 minutes before spooning over a quartered head of lettuce. Top with crisp bacon, gorgonzola cheese, and halved cherry or grape tomatoes that have been tossed with basil and olive oil and balsamic vinegar.
London Broil for Four
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London Broil
Ingredients
900g (2 lbs.) flank steak or top round
240mL (1 cup) dry red wine, such as Bordeaux or Malbec
60mL (2 oz) olive oil 30mL (2 tbsp)
Penzey's Chicago Steak Rub
4 cloves garlic, smashed
3 scallions, trimmed and cut into 2 sections
Directions
Prepare the marinade by whisking together the wine, olive oil, and steak rub. Add the steak to a zipper or vacuum sealed bag, pour in the marinade, then add the garlic and scallions. Marinate in the fridge for 4-8 hours.
Set up your grill for direct heat searing. Remove the steak from the bag and pat it dry with towels.
Sear the steak over direct heat. To achieve diamond-shaped grill marls, cook it for two minutes on the first side; rotate it 60º-90º and cook it another two minutes; flip the steak and cook it two minutes; rotate it again and cook a final two minutes. After eight minutes, move the steak to the indirect heat side of the grill. Check the temperature and finish the steak to your doneness preference.
Remove the steak from the grill at the temperatures listed below to achieve your desired doneness. Carryover cooking will bring the steak up about another 5ºF after you take it off the grill.
Rare: 120ºF (49ºC)
Medium Rare: 130ºF (54ºC)
Medium: 140ºF (60ºC)
Medium Well: 145ºF (63ºC)
Twice-Baked Potatoes
Ingredients
4 large russet potatoes, about 340g (12 oz) each
1 large shallot, minced
60mL (4 tbsp), plus 30mL (2 tbsp) butter, divided
120mL (4 oz) sour cream
115g (4 oz) cream cheese, cubed and room temperature
10mL (2 tsp) salt
Black pepper
450g (1 lb) bacon, fried into bacon bits
Penzey’s Chicago Steak Rub
Directions
Poke the potatoes all over with a knife. Don’t stab all the way through or even to the center, only about ⅓ deep into the potato. Just create vents for steam to escape. Bake in a 400ºF (205º) oven until 200º-205ºF (93º-96ºC) in the center, about 60-90 minutes.
While the potatoes bake, mince the shallot and prep the other ingredients.
After the potatoes are done, slice off the top of each and gently scoop out the flesh. Work while the potatoes are still hot, gloved appropriately. Set the hollowed out potato ‘canoes’ to the side. Add the butter, sour cream, and cheese then mash with a large spoon or silicone spatula. This is a rustic mash, not a puree. Some small chunks of potato are fine. Add the salt, pepper to taste, bacon, and shallots to the mash then mix to combine. Scoop the mash back into potato canoes until each is full. Evenly divide the remaining mash into mounds on top of the potatoes, making sure the mound goes up not out. Use the tines of a fork to score ridges across the entire top of each mound. Refrigerate at least 4 hours.
One hour before serving, set your grill for indirect cooking at 400ºF. melt the remaining butter and baste the tops of the potatoes. Generously sprinkle the tops with Penzey’s Chicago steak rub. Roast on the grill (or in the oven) for 45 minutes or until the ridges are golden brown and crispy while the center is 165ºF (74ºC). Let rest 15 minutes before serving.
Charred Broccoli
Ingredients
4 small heads of broccoli, leaves trimmed and stalks sliced in half
30mL (2 tbsp) plus 120mL (4 oz) Olive oil, divided
30mL (2 tbsp) lemon juice
5mL (1 tsp) salt
Black pepper
Directions
Brush the broccoli all over with olive oil. Whisk together the remaining ingredients and set aside.
Grill the broccoli over direct high heat for two minutes with the grill covered. Flip the broccoli and grill another two minutes with the grill covered or until the florets begins to char and turn black. Remove the broccoli.
Toss the broccoli in the dressing. Serve immediately.