This is My Favorite Meal of All Time | Tender & Delicious Braised Beef Short Ribs
The most common question I get is either What's your favorite food or What's your favorite thing to cook - the answer to both of those questions is BEEF SHORT RIBS! Checkout the video to find out why. Meet me in the kitchen and let's #makeithappen
Get My All New CHEF KNIFE! 25% OFF with Code FIRST200 at checkout.
Get my All-Purpose Seasoning and Digital Food Thermometer here
CLICK THE JOIN BUTTON FOR MEMBERSHIP PERKS!
I Host Weekly Virtual Cooking Classes. You can sign up via Patreon here or if you just want to Support The Show:
Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support.
Shopping List:
2-3 lbs Beef Short Ribs (Bone in or Boneless - boneless ribs will cook faster)
2 cups red wine (cabernet or merlot)
2 cups beef broth
1 tbsp beef base
1-2 tbsps dijon mustard
2 tbsps tomato paste
2-3 carrots
2-3 stalks of celery
1-2 onions
2 bay leaves
rosemary and thyme
1 tbsp worcestershire sauce
1 tbsp low sodium soy sauce
salt, pepper, garlic, onion powder
Slurry: 2-3 tbsps corn starch + 1/4 cup cold water
Directions:
Begin by salting your short ribs 2-24 hours prior to cooking (preferably overnight). Heat your skillet over high head and add 1 tbsp avocado oil. Sear short ribs in batches until golden brown on all sides. Once all short ribs are seared, remove them and set aside. Reduce heat and add the celery, carrots, and onion. Sweat the veggies for 3-5 minutes and season with salt, pepper, garlic, onion powder. Add tomato paste and dijon mustard and mix to combine. Deglaze with red wine and bring to a boil for 2-3 minutes. Add short ribs to your pressure cooker or instant pot. Add the veggies and wine from the skillet to the pressure cooker along with 2 cups of beef broth. Season again and add worcestershire and soy sauce. Add fresh herbs and set for high pressure 55 minutes. (If using the oven, cover in a baking dish or dutch oven and bake at 325 for 3.5 hours or until fork tender.
Why Braised Short Ribs are a perfect make ahead meal.
Thank you to Porter Road for sponsoring today's video. Visit to get 15% off your first Porter Road order for high quality (and unique cuts!).
Inspired from @ProHomeCooks video ➡️
???? BRAISING RECIPES
- Venison Shoulder:
- Red Wine Short Ribs:
???? Join our Cooking Community:
???? Videos & Sources mentioned:
▪ On Food and Cooking by Harold McGee:
▪ Meathead: The Science of Great Barbecue and Grilling:
▪ ThermoBlog:
▪ Fruits that run Gelatin:
???? Music by Epidemic Sound (free 30-day trial - Affiliate):
---
CONNECT WITH ME ON SOCIAL
???? Instagram:
???? TikTok:
???? Twitter:
---
USEFUL KITCHEN GEAR
????Thermapen Thermometer:
???? Budget Whetstone for sharpening:
???? Salt Pig:
⚖ Scale:
???? Budget 8-inch Chef's knife:
???? Nicer 8-inch Chef Knife:
???? Magnetic Knife Rack:
???? Cast iron griddle:
???? Baking Sheet:
???? Wire Rack:
???? Saucepan:
???? Woodcutting board:
---
---
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
Braised Short Ribs | Basics with Babish
This episode is sponsored by The Botanist Islay Dry Gin: Wild, Foraged, Distilled. Order a bottle for home delivery on Drizly:
This week on Basics, it's time to prepare for fall with some braised short ribs and a thyme-infused negroni bianco.
Recipe:
My playlist of preferred cooking tunes, Bangers with Babish!
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Facebook:
Twitter:
BRAISED BEEF – FILIPINO / CHINESE STYLE ALA CHOWKING
Get this simple recipe for braised beef for that savory-sweet tender chunks of beef that is rich in flavor and spices. This is a Filipino-Chinese version of braised beef similar to Chowking’s.
For more great tips, details and to print this recipe, visit our homepage ????
INGREDIENTS
▢2 tablespoons oil
▢1 medium onion - - chopped
▢1-2 cloves garlic - - minced
▢1 pound beef brisket - - cut into cubes
▢2-3 cups water
▢4 tablespoons soy sauce
▢3-4 pieces star anise
▢3-4 pieces cloves
▢2 pieces bay leaves
▢2 tablespoons brown sugar
▢1/4 teaspoon ground pepper
▢1 cup carrot - - cut round about an inch thick
▢1/2 tablespoon cornstarch - - dissolved in 1/4 cup water
▢spring onions - - chopped, for garnish
For more great recipes, visit our homepage ????
Subscribe to our YT Channel:
Social Media:
Facebook:
Instagram:
Pinterest:
TikTok:
#foxyfolksy
Reverse braised beef shoulder | sweet pickle glaze
Thanks to Noom for sponsoring this video! Take their health survey to get started:
***RECIPE, SERVES SIX***
1 3 lb (1.36kg) beef chuck roast
2 shallots
2 jalapeños
vinegar (you'll need 1-2 cups, 236-473mL)
sugar (maybe a quarter cup, 50g)
oil
salt
pepper
mustard
salad greens (maybe 100g per person)
Cut the roast into a few thick steaks (with the meat fibers running up and down instead of side to side). Just cut it into big pieces that are easy for you to handle — they'll break apart into smaller chunks as you cook. Coat them in oil and a very generous seasoning of salt and pepper — it should seem like there's a little too much salt on them.
Lightly brown the meat in a big pan. Pour in enough water to almost cover the meat, cover the pan with a lid or foil, get the heat to a gentle simmer and cook until the meat is almost falling apart — I did about five hours.
While you're waiting, you can cut the shallots and peppers into thin slices, put them in a bowl and nearly cover them with vinegar. Stir in a big handful of sugar (don't worry if it doesn't all dissolve immediately), cover and refrigerate. They'll taste like pickles in about a half hour, but longer is better — up to a week.
Gently fish the meat out of the pan, breaking it up as little as possible, and let the pieces dry/steam-off on paper towels for a few minutes. If there's still a lot of water in the pan, you could turn up the heat and reduce the liquid down a little bit now, but stop before it starts thickening into a glaze. Pour the liquid into a narrow vessel (a glass or measuring cup), holding back any gross chunks at the bottom of the pan.
When the meat is dry and has stopped steaming, transfer it off the paper towels, cover it and put it into the refrigerator. Cover the liquid and refrigerate that as well. (You can do all of this first-thing the morning of dinner, or days before.) Chill until the meat is firm and the fat on top of the braising liquid has gone totally solid.
When you're ready to actually make dinner, take the liquid out and lift the fat puck off the top. You could use that fat to re-sear the meat later, but make sure you scrape off any trace of broth or meat bits clinging to the bottom of the puck. (Any remaining water in the fat will spit as you heat it up to searing temperature.) Alternatively you could just throw the fat away, or you could melt it and use it as the oil in the salad dressing you're about to make.
Pour the de-fatted broth into a pan and pour in about half of the accumulated juice from your bowl of sweet pickles. Bring to a boil and reduce to a glaze, keeping in mind that it'll thicken a lot more as it cools to eating temperature. (This would be a good time to prep your salad greens.) Be sure to stir it frequently once it starts to really thicken — the sugar is liable to stick to the bottom of the pan and burn. Turn the heat off and let the glaze just sit in the warm pan until you need it.
Make a vinaigrette for your salad by mixing more of your sweet pickle juice with a little mustard and however much oil you like — I do equal parts pickle juice and olive oil.
In a wide pan, heat a thick film of oil (or your rendered beef fat, assuming you got all the watery stuff scraped off of it) over moderate heat. Take your cold beef out of the fridge, tear off a little chunk and taste for seasoning. (If it seems to need more salt, you could season the pieces, or your could season the glaze.) Lay the pieces in the hot oil and brown them gently on both sides until golden and the interior of the meat feels soft and reheated.
Take the pan off the heat and the meat can sit in there for a few minutes while you get your plates ready and dress your salad (if you want to dress it in advance). Plate each portion of drained meat with some salad and drained pickles. Either spoon the glaze over the meat at the last second or serve it in a little cup on the side.
How to Make Braised Beef | Get Cookin' | Allrecipes.com
An elevated version of homestyle pot roast, this braised beef is hearty and full of earthy richness. In this video, Nicole shows you how to make braised beef with an easy recipe that braises chuck roast in a mixture of beef broth and red wine.
Get the recipe here:
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook:
Instagram:
Pinterest:
How to Make Braised Beef | Get Cookin' | Allrecipes.com